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Spicy Brazilian Coconut Chicken in creamy coconut sauce with tomatoes, garnished with fresh cilantro, served with rice.

Spicy Brazilian Coconut Chicken

5 from 1 vote
Fragrant and tender Spicy Brazilian Coconut Chicken in a spicy coconut sauce with fresh ginger and garlic.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Total Time 1 hour 40 minutes
Servings: 6
Course: dinner, lunch
Cuisine: Brazilian
Calories: 622
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 teaspoon cumin ground adds warmth and earthiness
  • 1 teaspoon cayenne pepper for heat adjust to taste
  • 1 teaspoon turmeric ground adds color and flavor
  • 1 teaspoon coriander ground adds citrusy undertones
  • ½ teaspoon garlic powder adds savory flavor
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • 4 boneless skinless chicken breasts fresh or thawed
  • 3 tablespoons olive oil or coconut oil for cooking
  • 1 medium onion chopped adds sweetness
  • 1 jalapeno pepper seeded and chopped adds heat
  • 1 tablespoon fresh ginger chopped for a fragrant kick
  • 3 cloves garlic minced for depth of flavor
  • 3 medium tomatoes chopped adds freshness and acidity
  • 2 tablespoons lemon juice freshly squeezed for tang
  • 14 ounces unsweetened coconut milk for creaminess
  • 2 tablespoons fresh parsley chopped or cilantro for garnish

Method
 

  1. In a large bowl, combine cumin, cayenne, turmeric, coriander, garlic powder, salt, and pepper.
  2. Add chicken breasts to the bowl and rub the spice mixture all over each piece.
  3. Heat 2 tablespoons of oil in a large skillet over medium heat. Add chicken breasts and cook for 6 to 8 minutes on each side, until browned and cooked through. Transfer chicken to a plate and cover with foil.
  4. In the same skillet, add remaining oil. Heat and sauté the onion, jalapeno, ginger, and garlic until the onion softens and becomes translucent, about 5 minutes.
  5. Add chopped tomatoes, lemon juice, and a pinch of salt and pepper. Cook for another 5 minutes until the tomatoes soften and release their juices.
  6. Stir in coconut milk and simmer for 5 minutes, or until the sauce thickens. mix
  7. Return the chicken to the skillet along with any accumulated juices. Lower heat and simmer for another 5 minutes.
  8. Garnish with chopped parsley or cilantro before serving.

Nutrition

Serving: 350gCalories: 622kcalCarbohydrates: 15gProtein: 52gFat: 41gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 145mgSodium: 868mgPotassium: 1440mgFiber: 4gSugar: 7gVitamin A: 1261IUVitamin C: 31mgCalcium: 59mgIron: 4mg

Notes

The bold flavors and the creamy coconut sauce make this dish a comforting yet exotic choice for any meal.

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