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Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken for an Easy Weeknight Win

Spicy Brazilian Coconut Chicken is an easy weeknight meal that balances creamy flavors with a kick of spice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Brazilian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spice Mix
  • 1 tbsp Cumin Adds earthy warmth and depth. Substitution: Can use coriander for a milder flavor.
  • 1 tsp Cayenne Pepper Provides a spicy kick. Adjust quantity based on heat preference.
  • 1 tsp Turmeric Gives the dish a vibrant yellow color. No direct substitution for color.
  • 1 tsp Coriander Offers a slight citrus flavor. Substitution: Ground cumin can be used for a different flavor profile.
  • 1 tbsp Garlic Powder Enhances savory depth. Use fresh garlic for a more robust taste.
  • 1 tsp Salt Essential for flavor enhancement. Adjust to taste.
For the Chicken and Vegetables
  • 1 lb Chicken Breasts The main protein source. Substitution: Chicken thighs can be used for juicier meat.
  • 2 tbsp Olive Oil or Coconut Oil Used for sautéing. Coconut oil enhances flavor.
  • 1 medium Onion Contributes sweetness and depth. Shallots can be a milder alternative.
  • 1 medium Jalapeño Pepper Adds heat and freshness. Substitution: Any mild green pepper.
  • 1 tbsp Fresh Ginger Provides a distinct, zesty kick. Dry ground ginger can be used.
  • 2 cloves Garlic Fresh minced garlic enhances aroma and flavor.
For the Sauce
  • 2 medium Tomatoes Adds acidity and balances richness. Substitution: Canned tomatoes can be used.
  • 2 tbsp Lemon Juice Adds brightness and tang. Substitute with lime juice.
  • 1 can Unsweetened Coconut Milk Creates a creamy sauce without added sweetness.
For the Garnish
  • 1/4 cup Fresh Parsley or Cilantro Used as garnish for brightness. Use based on preference.

Equipment

  • large mixing bowl
  • large skillet

Method
 

Step-by-Step Instructions for Spicy Brazilian Coconut Chicken
  1. In a large mixing bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and black pepper. Stir together until well blended.
  2. Coat the chicken breasts evenly with the prepared spice mixture.
  3. In a large skillet, heat oil over medium-high heat. Add the spice-coated chicken and sear for 6-8 minutes on each side.
  4. In the same skillet, add onion, jalapeño, ginger, and garlic. Sauté for about 5 minutes.
  5. Add tomatoes and lemon juice into the skillet. Cook for an additional 5 minutes.
  6. Pour in the coconut milk and let it simmer for about 5 minutes.
  7. Return the chicken to the skillet, lower the heat and cook for an additional 5 minutes.
  8. Serve the dish hot, garnished with parsley or cilantro.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

This dish pairs beautifully with rice or quinoa to soak up the sauce. Adjust spice levels according to taste.

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