Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken

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Bring a taste of Brazil to your table with this Spicy Brazilian Coconut Chicken! Inspired by the country’s vibrant culinary heritage, this dish blends African spices with tropical coconut milk for a perfect balance of heat and creamy comfort. Tender chicken breasts soak up a bold mix of cumin, cayenne, and turmeric, then simmer in a rich, fragrant sauce that’s both spicy and soothing. I love how it transforms simple ingredients into something exotic yet cozy—ideal for a family dinner or a special gathering with friends. Ready in about 40 minutes, this recipe is your ticket to a warm, flavorful escape. Let’s get cooking!

Ingredients

Here’s what you’ll need to create this Brazilian-inspired dish:

  • 1 teaspoon cumin – Earthy warmth to kick off the spice blend.
  • 1 teaspoon cayenne pepper – Brings the heat with a Brazilian flair.
  • 1 teaspoon turmeric – Golden color and subtle depth.
  • 1 teaspoon ground coriander – A citrusy, aromatic note.
  • ½ teaspoon garlic powder – Easy, savory punch.
  • 1 teaspoon salt – Enhances every flavor.
  • ½ teaspoon pepper – A classic kick.
  • 4 chicken breasts – Juicy and perfect for soaking up the sauce.
  • 3 tablespoons olive oil – For cooking and sautéing.
  • 1 onion, chopped – Sweet, savory base.
  • 1 jalapeño, chopped – Fresh, fiery spice.
  • 1 tablespoon ginger, chopped – Zesty and warm.
  • 3 cloves garlic, minced – Bold, aromatic goodness.
  • 3 tomatoes, chopped – Juicy and slightly tangy.
  • 2 tablespoons lemon juice – Brightens the dish.
  • 14 oz coconut milk – Creamy, tropical richness.
  • 2 tablespoons parsley, chopped – A fresh, vibrant garnish.

Round up these ingredients, and you’re ready for a taste of Brazil!

Prep Time & Cook Time

  • Prep Time: 10 minutes – Quick chopping and spice mixing.
  • Cook Time: 30 minutes – Time to cook and simmer.
  • Total Time: 40 minutes – Fast and flavorful!

Step-by-Step Instructions

Let’s make this Spicy Brazilian Coconut Chicken step by step:

  1. Mix Spices and Coat Chicken: In a small bowl, combine the cumin, cayenne, turmeric, coriander, garlic powder, salt, and pepper. Rub this spice mix generously over the chicken breasts, coating them evenly.
  2. Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, until golden and cooked through. Remove the chicken to a plate and set aside.
  3. Sauté the Aromatics: In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the chopped onion, jalapeño, ginger, and minced garlic. Sauté for 5 minutes until softened and fragrant.
  4. Add Tomatoes and Lemon: Stir in the chopped tomatoes and lemon juice. Cook for another 5 minutes, letting the tomatoes break down into a saucy base.
  5. Simmer with Coconut Milk: Pour in the coconut milk, stirring to combine. Let the mixture simmer gently for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  6. Return the Chicken: Place the cooked chicken breasts back into the skillet, nestling them into the sauce. Cook on low heat for 5 minutes, letting the chicken soak up that creamy, spicy goodness.
  7. Garnish and Serve: Sprinkle with chopped parsley and serve hot, straight from the skillet!

Tips & Tricks

Make this dish even better with these handy pointers:

  • Spice Control: Adjust the cayenne or jalapeño to dial the heat up or down to your taste.
  • Fresh Ginger: Use fresh ginger for the best zing—grate it if chopping’s not your thing.
  • Coconut Milk Tip: Shake the can well before opening to blend the cream and liquid.
  • Chicken Swap: Try boneless thighs for extra juiciness—they work just as well.
  • Extra Kick: Add a pinch of red pepper flakes or a splash of hot sauce for more fire.

Serving Suggestions

This dish pairs beautifully with these sides for a complete meal:

  • Rice: Fluffy white rice or Brazilian-style coconut rice to soak up the sauce.
  • Fried Plantains: Sweet, crispy plantains for a true tropical touch.
  • Black Beans: A side of seasoned black beans for that Brazilian vibe.
  • Lime Wedges: A squeeze of fresh lime to brighten every bite.

Storage & Reheating

Here’s how to enjoy this dish later (it’s fantastic as leftovers!):

  • Storage: Store in an airtight container in the fridge for up to 3-4 days.
  • Reheating: Warm in a skillet over low heat with a splash of water or coconut milk, stirring occasionally, for 5-10 minutes. Or microwave in 30-second bursts until hot.
  • Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat gently—the sauce may separate slightly but will recombine.

Nutrition Info

This dish is flavorful and satisfying! Here’s an approximate breakdown per serving (based on 4 servings):

  • Calories: 410 kcal
  • Protein: 30g – From the chicken.
  • Fat: 28g (Saturated Fat: 16g) – Mostly from the coconut milk and oil.
  • Carbohydrates: 12g – From the veggies.
  • Fiber: 2g – A bit from the tomatoes and onion.
  • Sugar: 5g – Naturally occurring in the tomatoes and coconut milk.
  • Sodium: 800mg – Varies with salt; adjust to taste.

Note: Values are estimates and depend on specific brands or portion sizes.

Final Thoughts

This Spicy Brazilian Coconut Chicken is a celebration of bold flavors and comforting textures—spicy, creamy, and oh-so-satisfying. It’s a dish that brings warmth and a taste of Brazil’s rich culinary traditions right to your kitchen, no passport required. Whether you’re cooking for family or hosting a gathering, this recipe is sure to impress with its vibrant taste and easy prep. Give it a go, and let me know how it turns out—or if you add your own tropical twist! Happy cooking!

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