Name: Spicy Brazilian Coconut Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Brazilian
Ingredients: 4 boneless, skinless chicken breasts; 1 can (14 oz) coconut milk; 1 tablespoon olive oil; 3 cloves garlic, minced; 1 tablespoon ginger, minced; 2 tablespoons Brazilian spice blend (or a mix of paprika, cumin, and cayenne); 1 teaspoon salt; 1 lime, juiced; 1 onion, finely chopped; 1 red bell pepper, sliced; 1 cup spinach (optional); Fresh cilantro for garnish

Introduction

Spicy Brazilian Coconut Chicken is a vibrant and aromatic dish that brings bold flavors to your dinner table. Tender chicken breasts are marinated in a fragrant coconut milk and spice mixture, then simmered with fresh vegetables for a comforting meal. Perfect for those who love a bit of heat and creamy sauce.

The image shows several pieces of grilled chicken with a shiny golden-brown color and some charred spots on the skin, giving a crispy texture. The chicken pieces are coated in a rich, thick sauce that is yellowish-orange with visible bits of red pepper. Fresh green chopped herbs are sprinkled all over the chicken, adding a fresh touch and color contrast. The background has a white marbled texture, creating a clean and simple look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts

1 can (14 oz) coconut milk

1 tablespoon olive oil

1 onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, minced

2 tablespoons Brazilian spice blend (or a mix of paprika, cumin, and cayenne)

1 teaspoon salt

1 lime, juiced

1 red bell pepper, sliced

1 cup spinach (optional)

Fresh cilantro for garnish

Instructions

Step 1: In a bowl, combine the coconut milk, olive oil, garlic, ginger, Brazilian spice blend, salt, and lime juice. Add the chicken breasts and coat them well. Cover and let marinate in the refrigerator for at least 30 minutes.

Step 2: Heat a skillet over medium heat. Add a tablespoon of olive oil and sauté the chopped onions until they become translucent.

Step 3: Remove the marinated chicken from the fridge and add it to the skillet. Cook for 5-7 minutes on each side until browned.

Step 4: Pour the remaining coconut milk mixture over the chicken in the skillet. Bring it to a gentle simmer.

Step 5: Add the sliced red bell pepper and spinach if using. Stir together and let simmer for an additional 15 minutes, or until the chicken is cooked through.

Step 6: Taste the sauce and adjust seasonings by adding more salt or lime juice if desired.

Step 7: Once the chicken is cooked and the sauce is flavorful, remove from heat and garnish with fresh cilantro before serving.

Step 8: Serve hot alongside rice or quinoa to soak up the delicious coconut sauce.

Tips & Variations

For extra heat, add a chopped chili pepper or a pinch of cayenne to the marinade.

Swap spinach for kale or Swiss chard for different greens and added texture.

If you can’t find Brazilian spice blend, combine equal parts paprika, cumin, and a pinch of cayenne as a simple substitute.

Marinate the chicken longer, up to 4 hours, to deepen the flavor.

FAQs

Can I use bone-in chicken instead of boneless?

Yes, bone-in chicken will work, but increase cooking time to ensure the chicken is fully cooked through. Use a meat thermometer to check for an internal temperature of 165°F (74°C).

Is there a vegetarian alternative for this recipe?

You can substitute the chicken with firm tofu or chickpeas. Sauté the tofu or chickpeas after marinating for a similar flavor experience, and adjust cooking time accordingly.