Spicy Brazilian Coconut Chicken is a comforting dish that offers a blend of vibrant spices and creamy coconut, perfect for busy weeknights. This dish not only satisfies your hunger but also tantalizes your taste buds with its rich flavors. If you’re looking for an easy and satisfying meal, this recipe is a fantastic choice that brings authentic Brazilian flavors straight to your kitchen.
Why You’ll Love This Spicy Brazilian Coconut Chicken
There are so many reasons to adore this Spicy Brazilian Coconut Chicken recipe. First, it’s incredibly easy to prepare, making it ideal for weeknight dinners. Second, the combination of spices creates a unique flavor profile that’s both aromatic and delicious. Third, it’s a gluten-free dish that caters to various dietary needs. Additionally, the creamy coconut milk adds a comforting richness, while the heat from the cayenne pepper gives it a delightful kick. If you’re wondering how to make Spicy Brazilian Coconut Chicken that will impress your family, this recipe is the answer. Lastly, it pairs wonderfully with rice or quinoa, enhancing your meal experience. This dish is not just a meal; it’s an experience!
Ingredients for Spicy Brazilian Coconut Chicken
Gather these items:
- 1 tsp Ground Cumin
- 1 tsp Cayenne Pepper
- 1 tsp Turmeric
- 1 tsp Ground Coriander
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1/2 tsp Pepper
- 4 pieces Boneless, Skinless Chicken Breasts
- 2 tbsp Olive Oil or Coconut Oil
- 1 medium Onion
- 1 piece Jalapeño Pepper
- 1 inch Fresh Ginger
- 2 cloves Garlic Cloves
- 2 medium Tomatoes
- 2 tbsp Freshly Squeezed Lemon Juice
- 1 can Unsweetened Coconut Milk
- 2 tbsp Fresh Parsley or Cilantro
How to Make Spicy Brazilian Coconut Chicken Step-by-Step
- Step 1: Mix ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and pepper in a medium bowl.
- Step 2: Coat the chicken breasts with the spice mix.
- Step 3: Heat a skillet with oil, sear the chicken until golden brown, then set aside.
- Step 4: Sauté onion and jalapeño in the skillet until soft.
- Step 5: Add tomatoes and lemon juice; cook until softened.
- Step 6: Stir in coconut milk and simmer for 5 minutes.
- Step 7: Add chicken back to skillet and cook in sauce for another 5 minutes.
- Step 8: Garnish with parsley or cilantro and serve warm.
Pro Tips for the Perfect Spicy Brazilian Coconut Chicken
Keep these in mind:
- Use fresh spices for maximum flavor.
- Don’t skip the marinating step; let the chicken soak up the spices for at least 30 minutes.
- For a thicker sauce, let it simmer longer without the chicken.
- Cook in batches if your skillet is small to avoid steaming the chicken.
- This dish can be made gluten-free, making it perfect for various diets.
Best Ways to Serve Spicy Brazilian Coconut Chicken
Here are a few serving ideas:
- Serve over fluffy white rice or coconut rice for a complete meal.
- Pair with a fresh salad to balance the richness of the coconut.
- Use as a filling for tacos or wraps for a fun twist.
How to Store and Reheat Spicy Brazilian Coconut Chicken
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through. This dish is perfect for meal prep, allowing you to enjoy delicious dinners throughout the week.
Frequently Asked Questions About Spicy Brazilian Coconut Chicken
What’s the secret to perfect Spicy Brazilian Coconut Chicken?
The secret lies in the spice mix and allowing the chicken to marinate. This enhances the flavors, making the dish irresistible.
Can I make Spicy Brazilian Coconut Chicken ahead of time?
Yes, you can prepare the dish in advance. Just reheat it gently on the stove before serving for the best results.
How do I avoid common mistakes with Spicy Brazilian Coconut Chicken?
To avoid common mistakes, ensure that you don’t overcook the chicken, which can make it dry. Always check for doneness with a meat thermometer.
Variations of Spicy Brazilian Coconut Chicken You Can Try
Here are a few variations to consider:
- Swap chicken for shrimp for a delicious seafood version.
- Add vegetables like bell peppers or spinach for extra nutrition.
- Use different spices like paprika or cardamom for a unique flavor.
- Make it a vegan dish by replacing chicken with tofu or chickpeas.
For more delicious recipes, check out our recipe category, or try making spaghetti with garlic and oil for a quick meal. You can also explore Mediterranean chickpea salad for a refreshing side dish.
For more information on the health benefits of coconut, you can visit Healthline.
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Spicy Brazilian Coconut Chicken: 5 Steps to Comfort Food
- Total Time: 45 min
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Spicy Brazilian Coconut Chicken is a comforting dish that offers a blend of vibrant spices and creamy coconut, perfect for busy weeknights.
Ingredients
- 1 tsp Ground Cumin
- 1 tsp Cayenne Pepper
- 1 tsp Turmeric
- 1 tsp Ground Coriander
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1/2 tsp Pepper
- 4 pieces Boneless, Skinless Chicken Breasts
- 2 tbsp Olive Oil or Coconut Oil
- 1 medium Onion
- 1 piece Jalapeño Pepper
- 1 inch Fresh Ginger
- 2 cloves Garlic Cloves
- 2 medium Tomatoes
- 2 tbsp Freshly Squeezed Lemon Juice
- 1 can Unsweetened Coconut Milk
- 2 tbsp Fresh Parsley or Cilantro
Instructions
- Mix ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and pepper in a medium bowl.
- Coat the chicken breasts with the spice mix.
- Heat a skillet with oil, sear the chicken until golden brown, then set aside.
- Sauté onion and jalapeño in the skillet until soft.
- Add tomatoes and lemon juice; cook until softened.
- Stir in coconut milk and simmer for 5 minutes.
- Add chicken back to skillet and cook in sauce for another 5 minutes.
- Garnish with parsley or cilantro and serve warm.
Notes
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Main Course
- Method: Sauté
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg
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