Brazilian Coconut Chicken Recipe
Introduction
Brazilian Coconut Chicken is a flavorful and creamy dish that combines aromatic spices with rich coconut milk. This recipe offers a beautiful balance of heat and warmth, perfect for a comforting weeknight meal.
Ingredients
- 4 chicken breasts, skinless and boneless
- 14 oz coconut milk, canned
- 1 cup chopped tomatoes
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 1 jalapeno, deseeded
- 2 tablespoons fresh ginger, grated
- 2 cloves garlic, peeled and chopped
- 1/2 medium yellow onion
- 1 tablespoon lemon juice
Instructions
- Step 1: In a large bowl, combine the cayenne pepper, turmeric, coriander, cumin, salt, and black pepper. Add the chicken breasts and coat them thoroughly with the spice mixture. Cover and refrigerate to marinate for 30 minutes if time allows.
- Step 2: Place the deseeded jalapeno, grated ginger, and chopped garlic into a food processor. Pulse until finely chopped, then add the lemon juice and pulse again to form a paste.
- Step 3: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6 minutes on each side until browned. Remove the chicken from the pan and set aside.
- Step 4: In the same skillet, sauté the chopped onions until translucent.
- Step 5: Add the jalapeno paste to the onions and cook for 2 minutes, stirring thoroughly to combine flavors.
- Step 6: Stir in the chopped tomatoes and cook for 5 minutes until they soften.
- Step 7: Pour in the coconut milk and stir well. Return the chicken breasts to the skillet, cover, and cook for 10 to 15 minutes, until the chicken is fully cooked and the sauce thickens.
- Step 8: Serve the Brazilian Coconut Chicken hot, spooning the sauce over the top. Enjoy!
Tips & Variations
- For extra flavor, marinate the chicken overnight instead of 30 minutes.
- Adjust the cayenne and jalapeno amounts for milder or spicier heat to suit your taste.
- Serve with rice or crusty bread to soak up the rich coconut sauce.
- Swap chicken breasts for thighs for a juicier, more tender result.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the coconut milk from separating. This dish freezes well; cool completely before freezing in portioned containers for up to 2 months.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh coconut instead of canned coconut milk?
Yes, fresh coconut milk can be used, but it may yield a slightly thinner sauce. Adjust cooking time to allow the sauce to reduce and thicken.
What can I serve with Brazilian Coconut Chicken?
This dish pairs wonderfully with steamed rice, quinoa, or crusty bread to soak up the flavorful sauce. A simple green salad also complements it well.
PrintBrazilian Coconut Chicken Recipe
Brazilian Coconut Chicken is a flavorful and creamy dish featuring tender chicken breasts simmered in a rich coconut milk sauce infused with aromatic spices and fresh ingredients. This easy skillet recipe combines the heat of cayenne and jalapeno with the warmth of turmeric, cumin, and coriander, balanced by the sweetness of coconut milk, making it a satisfying and exotic meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Halal
Ingredients
Chicken and Marinade
- 4 chicken breasts, skinless and boneless
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce
- 14 oz coconut milk, canned
- 1 cup chopped tomatoes
- 1 jalapeno, deseeded
- 2 tablespoons fresh ginger, grated
- 2 cloves garlic, peeled and chopped
- 1/2 medium yellow onion
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
Instructions
- Prepare the Spice Mix: In a large bowl, combine cayenne pepper, turmeric, coriander, cumin, salt, and black pepper. Mix well to create the spice blend.
- Marinate the Chicken: Add the chicken breasts to the bowl and coat them thoroughly with the spice mix. For enhanced flavor, cover and refrigerate the chicken to marinate for 30 minutes, although this step is optional.
- Make the Jalapeno Paste: Place the deseeded jalapeno, grated ginger, and chopped garlic into a food processor. Pulse until finely chopped. Add the lemon juice and process again to form a smooth paste.
- Brown the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6 minutes on each side until nicely browned. Remove the chicken from the skillet and set aside.
- Sauté Onions: In the same skillet, add the chopped yellow onion and cook until translucent, stirring occasionally.
- Add Jalapeno Paste: Stir in the jalapeno paste and cook for 2 minutes, ensuring it is well incorporated and aromatic.
- Cook Tomatoes: Add the chopped tomatoes to the skillet and cook for 5 minutes, allowing the tomatoes to soften and blend with the spices.
- Simmer with Coconut Milk: Pour in the canned coconut milk and stir to combine all ingredients. Return the browned chicken breasts to the skillet, cover, and cook for 10 to 15 minutes until the chicken is fully cooked and the sauce has thickened.
- Serve and Enjoy: Once cooked through, serve the Brazilian Coconut Chicken hot with your choice of side dishes such as rice or vegetables.
Notes
- Marinating the chicken for 30 minutes intensifies the flavors but is optional if short on time.
- If you prefer less heat, reduce or omit the cayenne pepper and jalapeno.
- Use canned diced tomatoes if fresh tomatoes are not available.
- For a thicker sauce, simmer uncovered for a few additional minutes after cooking the chicken.
- This dish pairs beautifully with steamed rice or crusty bread to soak up the sauce.
Keywords: Brazilian chicken, coconut chicken, spicy chicken recipe, coconut milk chicken, stovetop chicken dish, easy Brazilian recipe
