Description
A flavorful and spicy Brazilian-inspired chicken dish cooked in coconut milk, featuring aromatic spices, fresh vegetables, and herbs, perfect for a comforting and tropical meal.
Ingredients
Spice Mixture
1 teaspoon cumin ground
1 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon coriander ground
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper or to taste
Chicken and Cooking Oils
4 chicken breasts boneless and skinless
3 tablespoon olive oil or coconut oil
Sautéed Vegetables and Herbs
1 medium onion chopped
1 jalapeno pepper seeded and chopped
1 tablespoon fresh ginger chopped
3 cloves garlic minced
14 ounce unsweetened coconut milk
2 tablespoon parsley fresh, chopped or cilantro
Tomatoes and Acid
3 medium tomatoes chopped small
2 tablespoon lemon juice freshly squeezed
Instructions
- Prepare the Spice Rub: In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper. Mix well.
- Coat the Chicken: Add the chicken breasts to the spice mixture and rub generously on all sides until well coated.
- Cook the Chicken: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken breasts and cook for 6–8 minutes per side until browned and cooked through. Transfer to a plate and cover with foil to keep warm.
- Sauté Vegetables: Add the remaining oil to the skillet. Once hot, add chopped onion, jalapeño, ginger, and garlic. Cook until the onion becomes translucent, about 5 minutes.
- Add Tomatoes and Lemon Juice: Stir in chopped tomatoes, lemon juice, and season with a pinch of salt and pepper. Cook for an additional 5 minutes until tomatoes soften.
- Simmer the Sauce: Pour in the coconut milk, stirring to combine. Lower the heat and simmer until the sauce thickens, about 5 minutes.
- Combine Chicken with Sauce: Return the cooked chicken to the skillet, including any juices. Spoon sauce over the chicken, reduce the heat to low, and cook for another 5 minutes to allow flavors to meld.
- Garnish and Serve: Garnish with chopped parsley or cilantro and serve hot with rice or your preferred side.
Notes
- Spice to Your Liking: Feel free to adjust cayenne pepper and jalapeño for milder or hotter dishes.
- Storage Tips: Keep leftovers in an airtight container refrigerated for up to 3-5 days. Reheats well and flavors deepen overnight.
- Use Unsweetened Coconut Milk: For creaminess without added sweetness, opt for unsweetened coconut milk.
- Garnish Options: Add fresh lime juice or additional herbs for extra zest and freshness.
Nutrition
- Serving Size: 1 piece (about 1/4 of recipe)
- Calories: 622 kcal
- Sugar: 7 g
- Sodium: 868 mg
- Fat: 41 g
- Saturated Fat: 24 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.03 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 52 g
- Cholesterol: 145 mg
