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Spicy Brazilian Coconut Chicken

Sensational Spicy Brazilian Coconut Chicken: A Flavor Blast!

This Spicy Brazilian Coconut Chicken combines coconut milk and aromatic spices for a mouthwatering dish ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Brazilian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spice Mix
  • 1 tablespoon Ground Cumin Adds earthy warmth
  • 1 teaspoon Cayenne Pepper Provides heat; adjust based on preference
  • 1 teaspoon Turmeric Contributes color and subtle bitterness
  • 1 teaspoon Ground Coriander Offers a citrusy note
  • 1 teaspoon Garlic Powder Enhances flavor depth
  • 1 teaspoon Salt Essential for flavor enhancement
  • 1 teaspoon Pepper Adds seasoning; black or white pepper
For the Chicken
  • 2 pounds Boneless, Skinless Chicken Breasts Main protein; can swap for shrimp or firm tofu
  • 2 tablespoons Olive Oil or Coconut Oil Used for cooking
For the Aromatics
  • 1 large Onion (Chopped) Adds sweetness and depth
  • 1 piece Jalapeño Pepper Provides heat and flavor; can be omitted
  • 1 tablespoon Fresh Ginger (Chopped) Adds zest and brightness
  • 2 cloves Garlic (Minced) For added aroma and taste
For the Sauce
  • 2 cups Tomatoes (Finely Chopped) Contributes acidity and moisture
  • 2 tablespoons Freshly Squeezed Lemon Juice Brightens the dish
  • 1 can Unsweetened Coconut Milk Forms the creamy sauce base
For Garnish
  • 0.25 cup Fresh Parsley or Cilantro (Chopped) For garnish

Equipment

  • Skillet
  • Large Bowl

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and pepper to create the spice mix. Coat the chicken breasts with this mixture and let rest.
  2. Heat olive or coconut oil in a skillet over medium heat. Sear the spice-coated chicken breasts for about 6-8 minutes on each side until cooked through.
  3. In the same skillet, sauté the chopped onion and jalapeño for about 5 minutes until soft. Add fresh ginger and minced garlic; cook for an additional minute.
  4. Stir in the chopped tomatoes and lemon juice; cook for about 5 minutes until softened, creating a flavorful sauce base.
  5. Pour in coconut milk, stirring to combine. Let the sauce simmer for about 5 minutes until fragrant and slightly thickened.
  6. Return the seared chicken to the skillet, cover, and cook on low for an additional 5 minutes to meld flavors.
  7. Garnish with chopped parsley or cilantro before serving. Pair with fluffy rice or quinoa.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

For best results, marinate the chicken beforehand and use high-quality coconut milk.

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