Description
Bright, spicy, and utterly cozy — Spicy Brazilian Coconut Chicken features spice-rubbed chicken simmered in a fragrant coconut-garlic sauce with fresh tomatoes, ginger, and a touch of heat. Ready fast and full of soul, it’s a one-skillet dinner that pairs perfectly with rice or crusty bread.
Ingredients
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 1 tsp turmeric powder
- 1 tsp ground coriander
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp freshly ground black pepper (or to taste)
- 4 boneless, skinless chicken breasts
- 3 tbsp olive oil or coconut oil, divided
- 1 medium onion, diced
- 1 jalapeño, seeds removed and finely chopped
- 1 tbsp fresh ginger, minced
- 3 garlic cloves, minced
- 3 medium tomatoes, diced small
- 2 tbsp freshly squeezed lemon juice
- 14 oz (about 400 ml) unsweetened coconut milk
- 2 tbsp fresh parsley or cilantro, chopped for garnish
Instructions
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In a large mixing bowl, whisk together the cumin, cayenne, turmeric, coriander, garlic powder, salt, and pepper to make a spice rub.
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Tuck each chicken breast into the bowl and press the spice blend all over the meat so it’s evenly coated.
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Warm 2 tablespoons oil in a roomy skillet over medium heat. Add the chicken and brown for about 6–8 minutes per side, until golden and cooked through. Transfer the chicken to a plate and tent with foil.
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Pour the remaining tablespoon of oil into the hot pan. Add the onion and cook until soft and translucent, about 4–5 minutes. Stir in the jalapeño, ginger, and garlic and sauté another 1–2 minutes until fragrant.
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Add the chopped tomatoes and the lemon juice. Season lightly with salt and pepper and simmer for about 5 minutes so the tomatoes soften and release juices.
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Pour in the coconut milk, stir to combine, and let the sauce bubble gently until it thickens just a touch, roughly 4–6 minutes.
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Nestle the seared chicken back into the skillet along with any resting juices. Reduce the heat to low and simmer for 4–5 minutes so the chicken warms through and soaks up the sauce.
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Finish with chopped parsley or cilantro and serve right away.
Notes
- Tips & Notes
- Adjust the heat by leaving the jalapeño seeds in for more kick, or use less cayenne if you prefer mild.
- Use unsweetened coconut milk to keep the sauce savory — sweetened cans throw off the balance.
- Rest the chicken briefly after searing to lock in juices before returning it to the sauce.
- Storage: Refrigerate leftovers in an airtight container for 3–5 days; reheat gently on the stove with a splash of water or stock to loosen the sauce.
- Make it dairy-free easily — the recipe already is coconut-based, so no swaps needed.
Bold tip: Don’t overcook the chicken — finish it in the sauce on low heat so it stays tender.
Nutrition
- Serving Size: 1 serving
- Calories: 622kcal
- Sugar: 7g
- Sodium: 868mg
- Fat: 41g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 52g
- Cholesterol: 145mg