Spicy Brazilian Coconut Chicken (Print Version)
# Ingredients:
→ Spice Mix
01 -
1 teaspoon ground cumin
02 -
1 teaspoon cayenne pepper
03 -
1 teaspoon turmeric
04 -
1 teaspoon ground coriander
05 -
½ teaspoon garlic powder
06 -
1 teaspoon salt
07 -
½ teaspoon black pepper
→ Main Ingredients
08 -
4 boneless, skinless chicken breasts
09 -
3 tablespoons olive oil or coconut oil, divided
10 -
1 medium onion, finely chopped
11 -
1 jalapeño pepper, seeded and chopped
12 -
1 tablespoon fresh ginger, minced
13 -
3 cloves garlic, minced
14 -
3 medium tomatoes, diced
15 -
2 tablespoons freshly squeezed lemon juice
16 -
400ml unsweetened coconut milk (14 ounce can)
17 -
2 tablespoons fresh parsley or cilantro, chopped
# Instructions:
01 -
In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt and pepper. Add the chicken breasts and thoroughly coat with the spice mixture.
02 -
Heat 2 tablespoons of oil in a large skillet over medium heat. Add the spice-rubbed chicken and cook for 6-8 minutes per side until browned and cooked through. Transfer to a plate and cover with foil to keep warm.
03 -
Add the remaining oil to the same skillet and heat. Add onion, jalapeño pepper, ginger, and garlic. Sauté until the onion becomes soft and translucent, about 5 minutes.
04 -
Add the diced tomatoes and lemon juice to the skillet. Season with a pinch of salt and pepper. Cook for 5 minutes until the tomatoes soften and release their juices.
05 -
Stir in the coconut milk and bring to a gentle simmer. Continue cooking for about 5 minutes until the sauce begins to thicken slightly.
06 -
Return the chicken and any accumulated juices to the skillet. Reduce heat to low and simmer for another 5 minutes to allow the flavors to meld. Garnish with fresh parsley or cilantro before serving.
# Notes:
01 -
This Brazilian-inspired dish pairs beautifully with steamed rice or cauliflower rice for a low-carb option.
02 -
For a more authentic flavor, use full-fat coconut milk rather than light versions.