Introduction
If you’re searching for a bold, spicy, and creamy dish, look no further than Spicy Brazilian Coconut Chicken. This dish is a perfect blend of exotic spices, tender chicken, and rich coconut milk, creating a meal that is both comforting and exciting. Whether you’re looking for a new weeknight favorite or an impressive dish for a dinner party, this Brazilian-inspired coconut chicken recipe is sure to please.
Why You’ll Love This Recipe
- Bursting with flavor – The combination of cumin, cayenne, turmeric, and coriander gives the dish its signature warmth.
- Creamy coconut goodness – Unsweetened coconut milk adds a rich, velvety texture.
- Easy to make – This recipe is simple enough for beginners yet delicious enough for seasoned home chefs.
- Customizable heat level – Adjust the spiciness to your liking by modifying the amount of jalapeño and cayenne.
- Naturally gluten-free and dairy-free – Making it perfect for various dietary preferences.
Ingredients You’ll Need
For the Chicken:
- 1 ½ pounds boneless, skinless chicken breasts
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 tablespoons coconut oil or olive oil, divided
For the Sauce:
- 1 medium onion, chopped
- 1 jalapeño pepper, seeded and diced
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 tablespoon fresh lemon juice
- 1 cup unsweetened coconut milk
- Fresh parsley or cilantro, chopped, for garnish
Step-by-Step Instructions
1. Prepare the Spice Mix
In a large bowl, mix together ground cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and black pepper.
2. Season the Chicken
Cut the chicken breasts into bite-sized pieces. Add them to the spice mix and toss until each piece is evenly coated. Let it marinate for about 10 minutes for the flavors to penetrate.
3. Sear the Chicken
Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chicken in a single layer and cook for 6-8 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
4. Sauté the Aromatics
In the same skillet, add the remaining 1 tablespoon of oil. Add the chopped onion, diced jalapeño, minced ginger, and garlic. Sauté over medium heat for about 5 minutes, until the onion becomes soft and translucent.
5. Add Tomatoes and Lemon Juice
Stir in the chopped tomatoes and lemon juice. Season lightly with salt and pepper and cook for another 5 minutes until the tomatoes break down.
6. Incorporate the Coconut Milk
Pour in unsweetened coconut milk and stir well. Let it simmer for about 5 minutes to allow the sauce to thicken.
7. Combine Everything
Return the cooked chicken to the skillet, tossing to coat each piece in the sauce. Reduce the heat to low and simmer for 5 more minutes.
8. Garnish and Serve
Garnish with fresh parsley or cilantro and serve hot with steamed rice, quinoa, or warm naan.
Serving Suggestions
- Over Steamed Rice – A classic pairing that absorbs all the delicious sauce.
- With Roasted Vegetables – Serve with roasted sweet potatoes, bell peppers, or zucchini.
- Alongside Warm Naan or Flatbread – Perfect for soaking up the coconut sauce.
- With a Side Salad – A fresh green salad with a light dressing complements this dish well.
Tips for the Best Brazilian Coconut Chicken
- Use Fresh Spices – Spices lose their potency over time. Use fresh cumin, turmeric, and coriander for the best flavor.
- Adjust the Heat – If you like it extra spicy, leave the jalapeño seeds in or add extra cayenne.
- Let the Chicken Rest – After searing, let the chicken rest for a few minutes before adding it back to the sauce.
- Simmer for Depth of Flavor – Allowing the sauce to simmer ensures the flavors meld beautifully.
Frequently Asked Questions (FAQs)
1. Can I make this recipe ahead of time?
Yes! This dish tastes even better the next day as the flavors deepen. Store in an airtight container in the fridge for up to 3 days.
2. Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add more richness and tenderness to the dish.
3. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
4. Can I make this dish vegetarian?
Yes! Swap the chicken for tofu, chickpeas, or cauliflower for a delicious vegetarian version.
5. What can I use instead of coconut milk?
If you don’t have coconut milk, you can use heavy cream or a blend of Greek yogurt and milk for a creamy texture.
Conclusion
This Spicy Brazilian Coconut Chicken is a must-try recipe for anyone who loves bold flavors, creamy coconut sauces, and a touch of spice. Whether you’re cooking for family, guests, or just yourself, this dish is guaranteed to impress. The combination of aromatic spices, succulent chicken, and rich coconut milk makes every bite a delightful experience. Serve it with rice, naan, or roasted vegetables, and you have a meal that is both satisfying and incredibly flavorful.