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Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken for a Cozy Family Dinner

Spicy Brazilian Coconut Chicken features tender chicken in a creamy sauce with vibrant flavors, perfect for a cozy family dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Brazilian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spice Mixture
  • 1 tsp Cumin Adds a warm, earthy flavor; substitute with ground coriander for a milder taste.
  • 1 tsp Cayenne Pepper Provides heat; adjust based on spice preference or omit for a milder dish.
  • 1 tsp Turmeric Contributes a vibrant yellow color; optional if you prefer a different aesthetic.
  • 1 tsp Coriander Offers a citrusy, nutty flavor; use ground cumin if unavailable.
  • 1 tsp Garlic Powder Adds depth; fresh garlic can be used instead.
  • 1 tsp Salt Enhances overall flavor; adjust to taste.
  • 1 tsp Black Pepper Provides mild heat; use white pepper for a subtler flavor.
For the Chicken
  • 4 pieces Chicken Breasts Boneless and skinless for tenderness.
  • 2 tbsp Olive Oil or Coconut Oil Used for cooking; coconut oil pairs nicely with the dish's flavor profile.
For the Sauce
  • 1 medium Onion Offers sweetness; substitute shallots for a milder taste.
  • 1 medium Jalapeño Pepper Introduces heat; substitute with green bell pepper for a non-spicy option.
  • 1 inch Fresh Ginger Adds spice and warmth; ground ginger can be used as a substitute.
  • 3 cloves Garlic Cloves Boosts umami flavor; freshly minced garlic is preferable.
  • 2 cups Tomatoes Adds richness; canned diced tomatoes are a suitable substitute.
  • 2 tbsp Lemon Juice Brightens the dish; lime juice works equally well.
  • 1 can Unsweetened Coconut Milk Creates a creamy base for the sauce.
For Garnishing
  • 1/4 cup Parsley or Cilantro Adds freshness; feel free to use both.

Equipment

  • large bowl
  • Skillet
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a large bowl, blend together cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and black pepper.
  2. Take the boneless chicken breasts and coat them thoroughly in the spice mixture.
  3. Heat two tablespoons of olive oil or coconut oil in a large skillet over medium heat.
  4. Transfer the chicken to a plate and cover with foil to keep warm.
  5. In the same skillet, sauté chopped onions, jalapeño, fresh ginger, and minced garlic until onions are translucent.
  6. Incorporate the chopped tomatoes and lemon juice into the skillet, seasoning with salt and pepper.
  7. Pour in the unsweetened coconut milk, stirring well to combine the ingredients.
  8. Return the browned chicken breasts to the skillet and let everything simmer together.
  9. Remove from heat and garnish the dish with freshly chopped parsley or cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 700IUVitamin C: 15mgCalcium: 45mgIron: 3mg

Notes

This dish simplifies busy weeknights while providing comfort and flavor. Store leftovers for up to 3-5 days in an airtight container.

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