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Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken That'll Ignite Your Taste Buds

Experience the bold flavors of Spicy Brazilian Coconut Chicken, a quick and comforting dish that will elevate your dining experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Brazilian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spice Mix
  • 1 tablespoon cumin Adds earthy warm flavor; can substitute with ground coriander for a different taste.
  • 1 teaspoon cayenne pepper Provides heat; reduce or omit for a milder dish.
  • 1 teaspoon turmeric Imparts vibrant color and health benefits; optional to increase according to preference.
  • 1 teaspoon coriander (ground) Enhances depth of flavor; substitute with additional cumin if unavailable.
  • 1 teaspoon garlic powder Offers savory notes; fresh garlic can be used as an alternative.
  • salt Essential for flavor; adjust to taste.
  • black pepper Adds mild heat; substitute with white pepper if preferred.
For the Chicken
  • 1-2 pounds boneless skinless chicken breasts Main protein source; can substitute with chicken thighs for juicier texture.
  • 2 tablespoons olive oil or coconut oil Keeps the chicken moist during cooking; use any cooking oil as a substitute.
For the Aromatics
  • 1 onion Adds sweetness and texture; shallots can be used for a milder flavor.
  • 1 jalapeno pepper Gives spice and flavor; omit seeds for less heat.
  • 1 tablespoon fresh ginger Provides a punchy freshness; ground ginger can be a substitute.
  • 3 cloves garlic (minced) Enhances flavor; fresh is preferred, but powdered can be an alternative.
For the Sauce
  • 1 cup chopped fresh tomatoes Introduces acidity and sweetness; canned tomatoes can be used if fresh isn't available.
  • 2 tablespoons freshly squeezed lemon juice Balances flavors with acidity; lime juice can be a suitable substitute.
  • 1 can (13.5 oz) unsweetened coconut milk Creates a creamy sauce without adding sweetness; avoid sweetened versions.
For Garnish
  • fresh parsley or cilantro Adds freshness as garnish; parsley can be swapped with green onions.

Equipment

  • Large skillet
  • mixing bowl
  • Sharp Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine 1 tablespoon cumin, 1 teaspoon cayenne pepper, 1 teaspoon turmeric, 1 teaspoon coriander, 1 teaspoon garlic powder, and salt and pepper to taste. Stir until well blended.
  2. Take 1-2 pounds of boneless skinless chicken breasts and rub the prepared spice mix thoroughly over each piece.
  3. In a large skillet, heat 2 tablespoons of olive or coconut oil over medium heat. Once hot, add the coated chicken breasts and sear for 6-8 minutes on each side.
  4. In the same skillet, add a bit more oil if needed, then toss in one chopped onion, one diced jalapeno, 1 tablespoon of minced fresh ginger, and 3 cloves of minced garlic. Sauté for about 5 minutes.
  5. Stir in 1 cup of chopped fresh tomatoes and 2 tablespoons of freshly squeezed lemon juice into the skillet. Cook for approximately 5 minutes.
  6. Pour in 1 can (13.5 oz) of unsweetened coconut milk and stir well. Bring the mixture to a gentle simmer for about 5 minutes.
  7. Return the cooked chicken, along with any accumulated juices, back to the skillet. Reduce the heat to low and let everything simmer together for another 5 minutes.
  8. Garnish with fresh parsley or cilantro before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 12mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-5 days. Freeze in a freezer-safe container for up to 3 months.

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