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Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken: A Creamy, Flavorful Escape

Indulge in Spicy Brazilian Coconut Chicken, a gluten-free, high-protein dish featuring a creamy coconut sauce and bold flavors.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Brazilian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spice Mix
  • 1 tsp Cumin Adds earthy warmth; try ground coriander as an alternative.
  • 1/2 tsp Cayenne Pepper Provides heat; adjust based on your spice preference.
  • 1 tsp Turmeric Imparts a vibrant yellow color and subtle earthiness; can be omitted if not available.
  • 1 tsp Coriander Contributes citrusy undertones; substitute with cumin if necessary.
  • 1 tsp Garlic Powder Enhances flavor depth; fresh garlic can be used instead.
  • 1 tsp Salt Balances flavors; use sea salt for a better taste.
  • 1/2 tsp Black Pepper Adds mild heat; freshly ground black pepper is best.
For the Chicken
  • 4 pieces Chicken Breasts Main protein source; should be boneless and skinless.
  • 2 tbsp Olive Oil (or Coconut Oil) Used for cooking; coconut oil enhances flavor.
For the Vegetables
  • 1 medium Onion Adds sweetness and texture when sautéed.
  • 1 tbsp Jalapeno Pepper Adds heat and flavor; omit for a milder dish.
  • 1 tbsp Fresh Ginger Imparts a zesty kick and aroma.
  • 2 cloves Garlic Provides robust flavor.
  • 2 medium Tomatoes Adds moisture and slight sweetness.
  • 1 tbsp Lemon Juice Freshens the dish; replace with lime juice for a different flavor.
For the Creamy Base
  • 1 can Unsweetened Coconut Milk Adds creaminess without sweetness.
For Garnish
  • 1/4 cup Parsley (or Cilantro) For garnish; can use other fresh herbs.

Equipment

  • Skillet

Method
 

Step-by-Step Instructions for Spicy Brazilian Coconut Chicken
  1. In a large bowl, mix together cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and black pepper to create a spice mixture. Coat each chicken breast evenly in this aromatic blend and let it marinate for about 10 minutes.
  2. Heat 2 tablespoons of olive oil or coconut oil in a sturdy skillet over medium heat. Once hot, add the seasoned chicken breasts and cook for 6-8 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F.
  3. In the same skillet, add the remaining oil. Sauté chopped onion, jalapeño pepper, grated fresh ginger, and minced garlic over medium heat for about 5 minutes, or until the onion is soft and translucent.
  4. Stir in the chopped tomatoes along with fresh lemon juice into the sautéed mixture. Season with a pinch of salt and pepper, and cook for an additional 5 minutes.
  5. Pour in the unsweetened coconut milk, stirring to combine with the tomato mixture. Increase the heat slightly and let it simmer gently for about 5 minutes.
  6. Return the cooked chicken, along with any accumulated juices, back into the skillet. Reduce the heat to low and simmer for another 5 minutes.
  7. Once ready, remove the skillet from heat and garnish your Spicy Brazilian Coconut Chicken with freshly chopped parsley or cilantro. Serve it warm alongside rice or crusty bread.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 400IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

This dish goes wonderfully with fragrant rice, crusty bread, or a fresh salad to balance the richness of the Spicy Brazilian Coconut Chicken.

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