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Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken: A Flavor Adventure Awaits

Experience a vibrant journey with Spicy Brazilian Coconut Chicken, bursting with spices and creamy sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Brazilian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spice Blend
  • 1 tbsp Cumin Can substitute with ground coriander.
  • 1 tbsp Cayenne Pepper Adjust according to heat preference.
  • 1 tbsp Turmeric Can increase for added health benefits.
  • 1 tbsp Coriander Can replace with additional cumin.
  • 1 tsp Garlic Powder Fresh garlic is a suitable substitute.
  • 1 tsp Salt Adjust to taste.
  • 1 tsp Pepper White pepper can be used for a smoother flavor.
For the Chicken
  • 4 pieces Chicken Breasts Use thighs for a juicier texture.
  • 2 tbsp Olive Oil or Coconut Oil Coconut oil enhances tropical flavor.
For the Sauce
  • 1 medium Onion Can substitute with shallots or leeks.
  • 1 medium Jalapeno Pepper Can be omitted or replaced with bell pepper.
  • 1 tbsp Fresh Ginger Ground ginger can be a substitute.
  • 2 cloves Garlic Cloves Increase for a stronger garlic flavor.
  • 2 medium Tomatoes Fresh or canned varieties are fine.
  • 2 tbsp Lemon Juice Lime juice can be an alternative.
  • 1 can Coconut Milk Ensure it's unsweetened.
  • 1/4 cup Parsley or Cilantro Both can be used interchangeably.

Equipment

  • Large Skillet
  • mixing bowl
  • Meat thermometer

Method
 

Preparation Steps
  1. In a large mixing bowl, combine cumin, cayenne, turmeric, coriander, garlic powder, salt, and pepper. Stir to mix well.
  2. Coat the chicken breasts thoroughly with the spice mixture and let rest for about 10 minutes.
  3. Heat oil in a large skillet over medium heat. Once hot, place the coated chicken in the skillet and cook for 6–8 minutes on each side until browned and cooked through.
  4. In the same skillet, add more oil if needed, and sauté the chopped onion, jalapeno, ginger, and minced garlic for about 5 minutes until onion is translucent.
  5. Add chopped tomatoes and lemon juice to the skillet, seasoning with a pinch of salt. Cook for an additional 5 minutes.
  6. Pour in the coconut milk and stir until combined. Let the sauce simmer for about 5 minutes to thicken.
  7. Return the cooked chicken to the skillet, allowing everything to simmer together for another 5 minutes.
  8. Garnish with parsley or cilantro before serving hot with rice, quinoa, or salad.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 16gProtein: 34gFat: 26gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 15mg

Notes

Adjust spice levels according to personal preference and use unsweetened coconut milk for best flavor.

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