Brazilian 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
Scale
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
Find it online: https://dinewithlily.com/brazilian-coconut-chicken-recipe/
