Spicy Brazilian Coconut Chicken (Print Version)

Chicken braised in coconut milk with ginger, spices, and fresh herbs for a flavorful, aromatic dinner option.

# Ingredients:

01 - 1 teaspoon ground cumin
02 - 1 teaspoon cayenne pepper
03 - 1 teaspoon turmeric
04 - 1 teaspoon ground coriander
05 - 1/2 teaspoon garlic powder
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper, or to taste
08 - 4 boneless, skinless chicken breasts
09 - 3 tablespoons olive oil or coconut oil
10 - 1 medium onion, chopped
11 - 1 jalapeño pepper, seeded and chopped
12 - 1 tablespoon fresh ginger, finely chopped
13 - 3 cloves garlic, minced
14 - 3 medium tomatoes, chopped small
15 - 2 tablespoons freshly squeezed lemon juice
16 - 14 ounces unsweetened coconut milk
17 - 2 tablespoons fresh parsley or cilantro, chopped

# Directions:

01 - In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and black pepper.
02 - Add the chicken breasts to the bowl and rub the spice mixture all over to coat evenly.
03 - Heat 2 tablespoons of oil in a large skillet over medium heat. Add chicken and cook on both sides until browned and cooked through, about 6-8 minutes per side. Transfer to a plate and cover with foil.
04 - Heat the remaining oil in the skillet. Add onion, jalapeño, ginger, and garlic. Cook for about 5 minutes until the onion is softened and translucent.
05 - Add chopped tomatoes and lemon juice. Season with a bit of salt and pepper. Cook for an additional 5 minutes until the tomatoes soften.
06 - Stir in the coconut milk and simmer for 5 minutes until the sauce thickens.
07 - Return the chicken and any accumulated juices to the skillet. Reduce heat to low and cook for another 5 minutes. Garnish with parsley or cilantro and serve.

# Notes:

01 - Adjust the amount of cayenne and jalapeño to suit your spice preference.
02 - Store leftovers in an airtight container in the refrigerator for 3-5 days. Reheat before serving.
03 - Use unsweetened coconut milk for a creamy texture without added sweetness.
04 - Garnish with fresh parsley, cilantro, or a squeeze of lime for added flavor.

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