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Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken: A Creamy, Flavor-Packed Delight

This Spicy Brazilian Coconut Chicken offers a perfect blend of flavors and a creamy texture, ensuring a delightful meal experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Brazilian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts Chicken thighs can be used for a juicier alternative.
  • 2 tablespoons Olive Oil or Coconut Oil Coconut oil brings a tropical flair.
For the Spice Mix
  • 1 teaspoon Cumin Can substitute with coriander for a milder flavor.
  • 1 teaspoon Cayenne Pepper Adjust according to taste or omit.
  • 1 teaspoon Turmeric Increase for a stronger flavor.
  • 1 teaspoon Coriander Ground cumin can also be a good alternative.
  • 1 teaspoon Garlic Powder Fresh garlic can be swapped for enhanced taste.
  • 1 teaspoon Salt Adjust based on personal preference.
  • 0.5 teaspoon Black Pepper White pepper is a good substitute.
For the Vegetables
  • 1 piece Onion Any variety enhances your dish.
  • 1 piece Jalapeno Pepper Remove seeds for less spice.
  • 1 tablespoon Fresh Ginger Ground ginger can be used if fresh is unavailable.
  • 3 cloves Garlic Minced fresh garlic enhances the dish.
  • 2 pieces Tomatoes Canned varieties are a good substitute.
For the Sauce
  • 2 tablespoons Lemon Juice Lime juice is a great alternative.
  • 1 can Unsweetened Coconut Milk Regular milk can work but changes the flavor.
For Garnishing
  • 0.25 cup Fresh Parsley or Cilantro Feel free to mix in other herbs.

Equipment

  • large skillet
  • mixing bowl
  • whisk

Method
 

Directions
  1. In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and black pepper. Mix these spices thoroughly until well blended.
  2. Coat the chicken breasts generously with the prepared spice mix, ensuring each piece is evenly covered.
  3. Heat oil in a large skillet over medium heat, then sear the coated chicken breasts for 6-8 minutes on each side until browned.
  4. Add chopped onion, jalapeno, fresh ginger, and minced garlic to the skillet. Sauté for about 5 minutes until the onion is translucent.
  5. Stir in chopped tomatoes and lemon juice, seasoning with salt and pepper. Cook for an additional 5 minutes.
  6. Pour in the coconut milk and bring to a gentle simmer for about 5 minutes.
  7. Add the seared chicken back into the skillet, lower the heat, cover, and let it cook for another 5 minutes.
  8. Garnish the chicken with chopped fresh parsley or cilantro and serve hot over rice or quinoa.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 35gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Adjust spice levels according to your taste; allow chicken to rest for enhanced flavors before cooking.

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