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Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken for a Quick Flavor Burst

Experience the delightful Spicy Brazilian Coconut Chicken, a quick and flavorful dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Brazilian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spice Blend
  • 1 tablespoon Cumin Adds earthy warmth.
  • 1 teaspoon Cayenne Pepper Provides heat; adjust to taste.
  • 1 teaspoon Turmeric Gives vibrant color.
  • 1 teaspoon Coriander Adds citrusy, floral note.
  • 1 teaspoon Garlic Powder Savory depth.
  • 1 teaspoon Salt Enhances flavors.
  • 1 teaspoon Pepper Adds warmth.
For the Chicken
  • 4 pieces Chicken Breasts (boneless and skinless) Substitute with thighs for more flavor.
  • 2 tablespoons Olive Oil or Coconut Oil Use coconut oil for authenticity.
For the Vegetables
  • 1 medium Onion Sweet onions recommended.
  • 1 medium Jalapeno Pepper Can be omitted for milder dish.
  • 1 tablespoon Fresh Ginger Grated for flavor.
  • 2 cloves Garlic (minced) Fresh garlic increases aroma.
  • 2 medium Tomatoes (chopped small) Use canned if fresh isn't available.
  • 1 tablespoon Lemon Juice (freshly squeezed) Brightens the dish.
For the Sauce
  • 1 can Unsweetened Coconut Milk Essential for authenticity.
For Garnish
  • 2 tablespoons Fresh Parsley or Cilantro (chopped) Adds color and flavor contrast.

Equipment

  • Large skillet
  • Bowl
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper. Whisk thoroughly until well blended.
  2. Add the chicken breasts to the bowl with the spice mixture and toss until evenly coated.
  3. In a large skillet, heat 2 tablespoons of olive or coconut oil over medium heat. Add the chicken and sear for 6-8 minutes on each side until golden brown.
  4. In the same skillet, add the remaining oil, then the chopped onion, jalapeño, ginger, and garlic. Sauté for about 5 minutes until onions are translucent.
  5. Stir in chopped tomatoes and lemon juice to the skillet, cooking for another 5 minutes.
  6. Pour in coconut milk and bring to a gentle simmer, cooking for about 5 minutes until sauce thickens.
  7. Return cooked chicken to skillet, with accumulated juices, and warm everything through for an additional 5 minutes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 18gProtein: 30gFat: 20gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days. The dish reheats beautifully, perfect for meal prep lovers.

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