Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken brings a rush of fragrant spices and creamy comfort together in one unforgettable meal The chicken turns out juicy and tender every time and every mouthful is loaded with the warmth of ginger jalapeno and coconut milk This dish grabs your senses with tropical flair and just the right hit of heat

I first made this recipe when I needed something bold and cozy for a rainy weeknight My family always comes back for seconds even my spice cautious eaters

Ingredients

• Cumin: ground for earthiness and warmth Look for fragrant whole cumin seeds and grind them fresh if possible
• Cayenne pepper: brings heat and brightness Check your spice freshness for the best punch
• Turmeric: vivid color and subtle depth Choose high quality powder for real golden hue
• Coriander: ground adds citrusy floral notes Toasting whole seeds before grinding delivers even more flavor
• Garlic powder: adds mellow savor and rounds out the spice blend Go for granulated powder without added salt
• Salt and pepper: use fine sea salt and fresh cracked pepper for best seasoning
• Boneless skinless chicken breasts: reliable juicy and soak up every bit of flavor Choose plump firm chicken for tenderness
• Olive oil or coconut oil: choose coconut oil for extra tropical aroma Olive oil works well for richness
• Onion: chopped creates the essential savory base A fresh onion will smell sweet and sharp
• Jalapeno pepper: seeded and chopped controls the dish’s spice Choose firm glossy peppers
• Fresh ginger: chopped gives signature pop and warmth Fresh roots should be plump not wrinkled
• Garlic: minced brings deep savory flavor Make sure cloves are firm with no green shoots
• Tomatoes: chopped small add brightness and gentle acidity Use ripe tomatoes for maximum flavor
• Lemon juice: freshly squeezed wakes up all the flavors Roll lemon before juicing for more yield
• Unsweetened coconut milk: brings lush creaminess Coconut milk should be shaken well before opening
• Fresh parsley or cilantro: chopped for vibrant color and herbal top note Use crisp leaves and avoid wilted herbs

Step-by-Step Instructions

Prepare the Spice Mix:

In a large bowl combine cumin cayenne turmeric coriander garlic powder salt and pepper Stir until completely blended so the flavor is even throughout the chicken

Season the Chicken:

Add chicken breasts to the spice mixture and use your hands to rub spices over every surface Make sure each piece is fully coated for consistent flavor

Brown the Chicken:

Heat two tablespoons oil in a large heavy skillet over medium heat Once oil shimmers place chicken in skillet and let cook undisturbed for six to eight minutes per side Browning locks in juices and builds deep flavor Transfer cooked chicken to a plate and cover to keep warm

Cook the Aromatics:

Add remaining oil to the pan then add onion jalapeno ginger and garlic Stir well and reduce heat slightly Cook for about five minutes scraping browned bits from the pan until onion is soft and translucent This step develops the base flavor

Form the Sauce:

Stir in chopped tomatoes lemon juice and a pinch of salt and pepper Let this cook gently for five more minutes until tomatoes break down and soften Their juices should deglaze the pan and help the sauce come together

Simmer with Coconut Milk:

Pour in unsweetened coconut milk Stir to combine and bring to a simmer Let the sauce bubble gently for about five minutes until it thickens and looks glossy The spices will deepen and meld

Finish the Dish:

Nestle cooked chicken breasts back into the skillet with all their juices Reduce heat to low and gently simmer for another five minutes so the chicken soaks up the lush sauce

Garnish and Serve:

Scatter fresh parsley or cilantro over everything right before serving for color and freshness

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My all time favorite part of this dish is the way fresh ginger wakes up every bite It reminds me of kitchen nights with my little one at my side giggling as we minced the ginger together Years later she still will not let me make it without her

Storage Tips

Keep leftovers in a tightly sealed container in the refrigerator for up to five days The sauce actually develops even more flavor after a night or two This reheats easily on the stovetop or in the microwave just add a splash of coconut milk or water if the sauce thickens too much

Ingredient Substitutions

You can swap chicken thighs for chicken breasts if you prefer darker meat or extra tenderness If you like less heat use half the jalapeno or skip the cayenne For dairy free richness with a coconut allergy try using a blend of oat milk and a little extra olive oil instead of coconut milk

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Serving Suggestions

Serve spooned over fluffy white rice or your favorite grain Fresh lime wedges on the side add a zingy touch We love it with a simple green salad or even naan to soak up every drop of sauce

Cultural Touch

This chicken dish takes inspiration from Brazilian moqueca and bobs vibrant stews using coconut milk and peppers It celebrates a fusion of Indigenous Portuguese and African flavors that define Northeastern Brazilian cuisine

Recipe FAQs

→ How can I adjust the spiciness?

Reduce the cayenne and jalapeño for a milder dish, or increase for extra heat. Taste as you go for your perfect level.

→ Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work well and offer a richer flavor and added juiciness to the final dish.

→ Is canned coconut milk recommended?

Opt for unsweetened canned coconut milk for the creamiest results and to let the savory spices shine through.

→ How should leftovers be stored?

Store cooled leftovers in an airtight container in the refrigerator for up to 3–5 days. Reheat gently before serving.

→ What sides complement this dish?

Serve with steamed rice, flatbread, or roasted vegetables to soak up the flavorful, aromatic coconut sauce.

→ Can I substitute fresh herbs?

Absolutely. Use either parsley or cilantro as garnish. A squeeze of lime also adds a fresh burst of flavor.