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Spicy Brazilian Coconut Chicken for a Cozy Family Dinner Recipe

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4.1 from 4 reviews

Spicy Brazilian Coconut Chicken is a vibrant and creamy dish featuring tender chicken breasts simmered in a flavorful coconut milk sauce enriched with aromatic spices, fresh ginger, and jalapeño heat. This recipe brings a cozy, tropical flair to your family dinner table with a perfect balance of spice, creaminess, and brightness from fresh herbs and lemon juice.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Chicken
  • Method: Stovetop
  • Cuisine: Brazilian

Ingredients

For the Spice Mixture

  • 1 tsp Cumin
  • 1 tsp Cayenne Pepper
  • 1 tsp Turmeric
  • 1 tsp Coriander
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1 tsp Black Pepper

For the Chicken

  • 4 pieces Chicken Breasts, boneless and skinless
  • 2 tbsp Olive Oil or Coconut Oil

For the Sauce

  • 1 medium Onion, diced
  • 1 medium Jalapeño Pepper, finely chopped
  • 1 inch Fresh Ginger, grated
  • 3 cloves Garlic, minced
  • 2 cups Tomatoes, diced
  • 2 tbsp Lemon Juice
  • 1 can Unsweetened Coconut Milk (about 13.5 oz)

For Garnishing

  • 1/4 cup Parsley or Cilantro, chopped

Instructions

  1. Prepare the Spice Mix: In a small bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and black pepper. Mix well to create a balanced spice blend.
  2. Season the Chicken: Pat the chicken breasts dry and rub them evenly with the prepared spice mixture to infuse flavor throughout the meat.
  3. Sear the Chicken: Heat olive oil or coconut oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear each side for 3-4 minutes until golden brown but not fully cooked. Remove chicken and set aside.
  4. Sauté Vegetables: In the same skillet, reduce heat to medium. Add diced onions, jalapeño, grated ginger, and minced garlic. Cook, stirring frequently, until the onions become translucent and aromatic, about 4-5 minutes.
  5. Add Tomatoes and Simmer: Stir in the diced tomatoes and let them cook down for about 5 minutes until they soften and meld with the aromatics.
  6. Create the Coconut Sauce: Pour in the unsweetened coconut milk and stir to combine. Add the lemon juice and adjust seasoning if necessary. Let the sauce gently simmer for 2-3 minutes.
  7. Cook Chicken in Sauce: Return the seared chicken breasts to the skillet, nestling them into the sauce. Cover and simmer on low heat for 10-12 minutes, or until the chicken is cooked through and tender.
  8. Rest the Chicken: Remove the skillet from heat and let the chicken rest in the sauce for 10 minutes to enhance flavor absorption and juiciness.
  9. Garnish and Serve: Sprinkle chopped parsley or cilantro over the dish before serving. Enjoy this rich and spicy Brazilian-inspired chicken with steamed rice or crusty bread for a complete meal.

Notes

  • Adjust cayenne pepper to control the spice level—omit for a milder version.
  • Use fresh garlic and ginger for maximum flavor impact, but ground versions work in a pinch.
  • Coconut oil complements the sauce’s tropical flavors but olive oil is an excellent alternative.
  • Leftover sauce can be refrigerated and served with rice or as a soup base.
  • For a thicker sauce, simmer uncovered for a few minutes after adding coconut milk.

Find it online: https://zaracooking.com/spicy-brazilian-coconut-chicken-for-a-cozy-family-dinner-recipe/