Description
A creamy, spicy, and boldly flavorful dish that blends tender chicken with coconut milk, fresh aromatics, and vibrant Brazilian-inspired spices. Perfect for a cozy night in or impressing dinner guests with a taste of the tropics.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 tsp cumin
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp turmeric
- 1 tsp ground coriander
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp pepper (or to taste)
- 2 tbsp olive oil or coconut oil (for searing)
For the Sauce:
- 1 tbsp olive oil or coconut oil (for sautéing)
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 tbsp fresh ginger, chopped
- 3 cloves garlic, minced
- 3 medium tomatoes, chopped
- 2 tbsp fresh lemon juice
- 14 oz unsweetened coconut milk
- 2 tbsp fresh parsley or cilantro, chopped (for garnish)
Instructions
- Mix the Spices:
In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper. - Coat the Chicken:
Add chicken breasts to the bowl and rub the spice mixture all over until evenly coated. - Sear the Chicken:
Heat 2 tbsp oil in a skillet over medium heat. Add the chicken and cook for 6–8 minutes per side, until golden brown and fully cooked. Remove and cover with foil to keep warm. - Sauté the Aromatics:
In the same skillet, heat the remaining 1 tbsp oil. Add chopped onion, jalapeno, ginger, and garlic. Sauté for 5 minutes until onion is soft. - Add Tomatoes and Lemon Juice:
Stir in tomatoes and lemon juice. Cook for 5 more minutes until the tomatoes begin to break down. - Add Coconut Milk:
Pour in the coconut milk and stir. Let the sauce simmer and thicken for about 5 minutes. - Combine and Finish:
Return the chicken and its juices to the skillet. Reduce heat to low and cook for another 5 minutes to meld the flavors. - Garnish and Serve:
Sprinkle fresh parsley or cilantro over the top and serve with rice or vegetables.
Notes
- For deeper flavor, marinate the chicken in the spice mix for 30 minutes before cooking.
- You can swap chicken breasts with thighs for extra tenderness.
- To reduce heat, use less cayenne and deseed the jalapeno.
- Serve with fluffy rice, quinoa, or roasted veggies to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Calories: ~622 kcal
- Sugar: ~7g
- Sodium: ~868mg
- Fat: ~41g
- Saturated Fat: ~24g
- Unsaturated Fat: ~13g
- Trans Fat: ~0.03g
- Carbohydrates: ~15g
- Fiber: ~4g
- Protein: ~52g
- Cholesterol: ~145mg
Keywords: Spicy Brazilian Coconut Chicken, Brazilian chicken recipe, coconut milk chicken, chicken with coconut sauce, one-pot chicken, spicy coconut chicken, dairy-free dinner, gluten-free recipe, tropical chicken stew, Moqueca-style chicken