Spicy Brazilian Coconut Chicken (Print Version)
# Ingredients:
→ For the spice rub
01 -
1 teaspoon ground cumin
02 -
1 teaspoon cayenne pepper (adjust to your heat tolerance!)
03 -
1 teaspoon turmeric
04 -
1 teaspoon ground coriander
05 -
½ teaspoon garlic powder
06 -
1 teaspoon salt
07 -
½ teaspoon black pepper, or more if you like it peppery
→ For the main dish
08 -
4 boneless, skinless chicken breasts
09 -
3 tablespoons olive oil or coconut oil (coconut adds a nice tropical note!)
10 -
1 medium onion, chopped
11 -
1 jalapeño pepper, seeded and chopped (leave some seeds for extra kick)
12 -
1 tablespoon fresh ginger, finely chopped or grated
13 -
3 cloves garlic, minced or crushed
14 -
3 medium ripe tomatoes, diced small
15 -
2 tablespoons freshly squeezed lemon juice
16 -
1 can (14 oz) unsweetened coconut milk
17 -
2 tablespoons fresh parsley or cilantro, roughly chopped
# Instructions:
01 -
In a large bowl, mix together the cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper. Take a quick whiff - that amazing smell is just the beginning of what's coming!
02 -
Add your chicken breasts to the bowl with the spices and get your hands dirty! Massage that spice mix all over the chicken until every piece is evenly coated with all that aromatic goodness. Don't rush this part - it's where all the flavor starts.
03 -
Heat up 2 tablespoons of oil in a large skillet over medium heat. Once it's hot, add the spice-rubbed chicken and let it sizzle. Cook each side for about 6-8 minutes until beautifully browned and cooked through. The kitchen should be smelling incredible by now! Once done, transfer the chicken to a plate and tent with foil to keep warm.
04 -
In the same skillet (don't clean it - those brown bits are pure flavor!), add the remaining tablespoon of oil. Toss in the chopped onion, jalapeño, ginger, and garlic. Sauté until the onion softens and becomes translucent, about 5 minutes. Your kitchen should be filling with an incredible aroma at this point.
05 -
Add the diced tomatoes and lemon juice to the skillet, along with a pinch more salt and pepper. Cook for another 5 minutes, stirring occasionally, until the tomatoes break down and get jammy. Then pour in that creamy coconut milk and stir everything together. Let it simmer and thicken for about 5 minutes, stirring occasionally so it doesn't stick.
06 -
Nestle the chicken breasts back into the skillet, along with any juices that collected on the plate (that's pure flavor!). Reduce the heat to low and let everything simmer together for about 5 more minutes, allowing the chicken to soak up some of that beautiful sauce.
07 -
Sprinkle fresh chopped parsley or cilantro over the top for a burst of color and fresh flavor. Serve hot, spooning plenty of that gorgeous coconut sauce over each piece of chicken. This goes wonderfully with rice or warm naan bread to soak up all that sauce!
# Notes:
01 -
This dish actually tastes even better the next day after the flavors have had time to mingle and deepen, so don't worry about making extra!
02 -
For a complete meal, serve with steamed rice, cauliflower rice, or warm naan bread to soak up that incredible sauce.
03 -
While this dish has Brazilian influences, it also incorporates flavors common in Southeast Asian cooking, making it a delicious fusion dish.