Description
This Spicy Brazilian Coconut Chicken recipe is a flavorful dish with a perfect blend of spices, tender chicken, and creamy coconut milk. It’s a delicious and exotic meal that will transport your taste buds to Brazil!
Ingredients
Units
Scale
Spice Rub:
- 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
Chicken:
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil or coconut oil
Sauce:
- 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 tablespoons lemon juice, freshly squeezed
- 14 ounces unsweetened coconut milk
- 2 tablespoons parsley, fresh and chopped, or cilantro
Instructions
- Prepare the Spice Rub: In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper. Rub the mixture over the chicken.
- Cook the Chicken: Heat oil in a skillet, cook chicken until browned and cooked through. Set aside.
- Make the Sauce: In the same skillet, sauté onion, jalapeno, ginger, and garlic. Add tomatoes, lemon juice, and coconut milk. Simmer until thickened.
- Finish and Serve: Return chicken to the skillet, simmer until heated through. Garnish with parsley or cilantro and serve.
Notes
- Adjust Spice Level: Customize the heat by adjusting cayenne pepper and jalapeno amounts.
- Storage: Keep leftovers refrigerated in an airtight container for 3-5 days.
- Coconut Milk: Opt for unsweetened coconut milk for a creamy, savory result.
- Garnish Ideas: Fresh parsley, cilantro, or a splash of lime juice make great finishing touches.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 610mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg