Name: Savory Spicy Brazilian Coconut Chicken in 50 Minutes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Brazilian
Ingredients: 1 tablespoon Cumin; 1 teaspoon Cayenne Pepper; 1 teaspoon Turmeric; 1 teaspoon Coriander; 1 teaspoon Garlic Powder; 1 teaspoon Salt; 1 teaspoon Black Pepper; 4 pieces Chicken Breasts (Boneless and Skinless); 2 tablespoons Olive Oil or Coconut Oil; 1 medium Onion (Chopped); 1 piece Jalapeno Pepper (Seeded and Chopped); 1 tablespoon Fresh Ginger (Chopped); 3 cloves Garlic (Minced); 2 cups Tomatoes (Chopped Small); 2 tablespoons Lemon Juice (Freshly Squeezed); 1 can Unsweetened Coconut Milk; 1 tablespoon Fresh Parsley or Cilantro (Chopped)

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Spicy Brazilian Coconut Chicken has become a favorite in my kitchen. This savory dish captures the essence of Brazilian cuisine with a delightful blend of spices and creamy coconut milk, all ready in just 50 minutes. Perfect for busy weeknights or family gatherings, this meal is both satisfying and flavorful. Let’s dive into how to make this amazing dish!

Why You’ll Love This Spicy Brazilian Coconut Chicken

This dish is not only quick and easy to prepare, but it also offers a burst of flavors that will leave your taste buds dancing. Here are a few reasons to love it:

It combines the rich taste of coconut milk with spices like cumin and cayenne.
Quick to make – dinner is ready in just 50 minutes!
Perfect for meal prep; it stores well for leftovers.
It’s gluten-free, making it suitable for various dietary needs.
It’s versatile; serve it with rice, quinoa, or even salad.
Offers a taste of Brazilian cuisine right from your kitchen.

Ingredients for Spicy Brazilian Coconut Chicken

Gather these items:

1 tablespoon Cumin
1 teaspoon Cayenne Pepper
1 teaspoon Turmeric
1 teaspoon Coriander
1 teaspoon Garlic Powder
1 teaspoon Salt
1 teaspoon Black Pepper
4 pieces Chicken Breasts (Boneless and Skinless)
2 tablespoons Olive Oil or Coconut Oil
1 medium Onion (Chopped)
1 piece Jalapeno Pepper (Seeded and Chopped)
1 tablespoon Fresh Ginger (Chopped)
3 cloves Garlic (Minced)
2 cups Tomatoes (Chopped Small)
2 tablespoons Lemon Juice (Freshly Squeezed)
1 can Unsweetened Coconut Milk
1 tablespoon Fresh Parsley or Cilantro (Chopped)

How to Make Spicy Brazilian Coconut Chicken Step-by-Step

Step 1: In a mixing bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and black pepper. Coat the chicken breasts thoroughly with this spice mixture and let it sit for about 10 minutes.
Step 2: Heat 2 tablespoons of coconut oil in a large skillet over medium heat. Add the seasoned chicken breasts, cooking for 6-8 minutes on each side until golden brown and cooked to 165°F (75°C). Transfer the chicken to a plate, covering it with foil.
Step 3: In the same skillet, add another tablespoon of oil if necessary. Add the chopped onion and jalapeño pepper, sautéing for about 5 minutes until the onion is translucent. Mix in the chopped ginger and minced garlic, cooking for another minute until fragrant.
Step 4: Stir in the chopped tomatoes and lemon juice, seasoning with a pinch of salt and black pepper. Cook for about 5 minutes until the tomatoes soften.
Step 5: Pour in the coconut milk, stirring well to combine. Let the sauce simmer on low heat for approximately 5 minutes, allowing it to thicken slightly.
Step 6: Return the chicken to the skillet, including any juices from the plate. Simmer on low heat for an additional 5 minutes. Garnish with chopped parsley or cilantro before serving.

Pro Tips for the Perfect Spicy Brazilian Coconut Chicken

Keep these in mind:

Adjust cayenne pepper according to your spice preference.
Use fresh garlic for enhanced flavor.
Substitute chicken thighs for more juiciness.
Choose between parsley or cilantro based on your preference.
For a richer flavor, let the chicken marinate in the spices for a few hours or overnight.

Best Ways to Serve Spicy Brazilian Coconut Chicken

This dish pairs beautifully with:

Steamed jasmine rice for a classic combination.
Quinoa for a healthy, protein-packed alternative.
A fresh green salad to balance the richness of the coconut milk.

How to Store and Reheat Spicy Brazilian Coconut Chicken

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over low heat, adding a splash of coconut milk if needed to maintain moisture. This is a great meal prep option, perfect for busy weeks!

Frequently Asked Questions About Spicy Brazilian Coconut Chicken

What’s the secret to perfect Spicy Brazilian Coconut Chicken?

The key is in the marinating process. Allowing the chicken to soak in the spices not only enhances the flavor but also tenderizes the meat, resulting in a juicy and flavorful dish.

Can I make Spicy Brazilian Coconut Chicken ahead of time?

Absolutely! You can prepare it a day in advance and simply reheat when you’re ready to serve. The flavors will deepen and become even more delicious!

How do I avoid common mistakes with Spicy Brazilian Coconut Chicken?

One common mistake is overcooking the chicken, which can make it dry. Always check the internal temperature to ensure it’s cooked through but still juicy. Also, don’t skip the resting time after cooking!

Variations of Spicy Brazilian Coconut Chicken You Can Try

Feel free to experiment with these variations:

Replace chicken with shrimp for a quick seafood twist.
Add vegetables like bell peppers or zucchini for a hearty meal.
For a vegetarian option, use chickpeas in place of chicken.

For more delicious recipes, check out last recipes or try making ginger lime pork coconut for a different flavor profile. If you’re looking for a side dish, consider creamy potato soup to complement your meal.

For more information on the health benefits of coconut milk, you can visit Healthline.

Savory Spicy Brazilian Coconut Chicken in 50 Minutes

Author: basmer
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Savory Spicy Brazilian Coconut Chicken in Just 50 Minutes

Instructions

In a mixing bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and black pepper. Coat the chicken breasts thoroughly with this spice mixture and let it sit for about 10 minutes.
Heat 2 tablespoons of coconut oil in a large skillet over medium heat. Add the seasoned chicken breasts, cooking for 6-8 minutes on each side until golden brown and cooked to 165°F (75°C). Transfer the chicken to a plate, covering it with foil.
In the same skillet, add another tablespoon of oil if necessary. Add the chopped onion and jalapeño pepper, sautéing for about 5 minutes until the onion is translucent. Mix in the chopped ginger and minced garlic, cooking for another minute until fragrant.
Stir in the chopped tomatoes and lemon juice, seasoning with a pinch of salt and black pepper. Cook for about 5 minutes until the tomatoes soften.
Pour in the coconut milk, stirring well to combine. Let the sauce simmer on low heat for approximately 5 minutes, allowing it to thicken slightly.
Return the chicken to the skillet, including any juices from the plate. Simmer on low heat for an additional 5 minutes. Garnish with chopped parsley or cilantro before serving.