Spicy Brazilian Coconut Chicken
This Spicy Brazilian Coconut Chicken is super fragrant, flavorful, and packed full of perfectly tender chicken. Don't even get me started on the sauce, full of ginger and fresh garlic with a swift kick of heat. Need I say more?
Servings: 4
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Equipment (affiliate links)
- Mixing Bowls (3 piece set)
- 12-inch Cast Iron Skillet
Ingredients
- 1 teaspoon cumin ground
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon coriander ground
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper or to taste
- 4 chicken breasts boneless and skinless
- 3 tablespoon olive oil or coconut oil
- 1 medium onion chopped
- 1 jalapeno pepper seeded and chopped
- 1 tablespoon fresh ginger chopped
- 3 cloves garlic minced
- 3 medium tomatoes chopped small
- 2 tablespoon lemon juice freshly squeezed
- 14 ounce unsweetened coconut milk
- 2 tablespoon parsley fresh, chopped or cilantro
Instructions
- In a large bowl combine the cumin, cayenne pepper, turmeric, coriander, garlic powder, salt and pepper together.
- Add the chicken to the bowl and rub the spice mixture all over the chicken, so that it's properly coated. Add 2 tablespoons of the oil to a large skillet and heat over medium heat. Add the chicken and cook on both sides, until browned and cooked through. Should take 6 to 8 minutes per side. Transfer to a plate and cover with foil.
- Add the rest of the oil to the skillet and heat. Add the onion, jalapeno pepper, ginger, garlic and cook until the onion has softened and is translucent; about 5 minutes.
- Add the tomatoes, lemon juice and season with a bit of salt and pepper. Cook for 5 more minutes until the tomatoes soften.
- Stir in the coconut milk and simmer until the sauce thickens, for another 5 minutes.
- Add the chicken back to the skillet and any accumulated juices. Reduce heat to low and cook for another 5 minutes.
- Garnish with parsley and serve.
Notes
1. Spice to Your Liking: Feel free to adjust the amount of cayenne pepper and jalapeño according to your heat preference. It's easy to make this dish milder or hotter based on your taste.
2. Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-5 days. This dish reheats well and tastes even better the next day!
3. Coconut Milk Choice: Use unsweetened coconut milk for the best results. It adds creaminess without extra sweetness, keeping the focus on the savory spices.
4. Garnish Options: Garnish with fresh parsley or cilantro for a pop of color and freshness. A squeeze of lime can also add a nice zesty finish.
2. Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-5 days. This dish reheats well and tastes even better the next day!
3. Coconut Milk Choice: Use unsweetened coconut milk for the best results. It adds creaminess without extra sweetness, keeping the focus on the savory spices.
4. Garnish Options: Garnish with fresh parsley or cilantro for a pop of color and freshness. A squeeze of lime can also add a nice zesty finish.
Nutrition
Serving: 1g | Calories: 622kcal | Carbohydrates: 15g | Protein: 52g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 868mg | Potassium: 1440mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1261IU | Vitamin C: 31mg | Calcium: 59mg | Iron: 4mg