Description
Spicy Brazilian Coconut Chicken brings tropical heat straight from Brazil’s kitchen to your dinner table. Creamy coconut milk blends with fiery peppers, creating a zesty chicken dish that will make your taste buds dance with excitement.
Ingredients
Scale
Protein:
- 1.5 pounds boneless, skinless chicken breasts
Spices and Seasonings:
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric
- 1 teaspoon red pepper flakes
Supporting Ingredients:
- 2 tablespoons olive oil
- 1 small onion
- 3 cloves garlic
- 1 large tomato
- 1 can (13.5 ounces/400 milliliters) coconut milk
- 0.5 cup chicken broth
- 1 tablespoon lime juice
- 0.25 cup chopped fresh cilantro
Instructions
- Season 1.5 pounds chicken pieces with 1 teaspoon salt, 0.5 teaspoon black pepper, 1 teaspoon smoked paprika, and 0.5 teaspoon cayenne pepper, ensuring each bite-sized chunk is evenly coated with the spice blend.
- Heat 1 tablespoon olive oil in a large skillet at 375°F (190°C). Arrange chicken pieces in a single layer and sear for 3-4 minutes per side until golden brown, creating a crispy exterior without fully cooking the center. Transfer chicken to a separate plate.
- In the same skillet, add another tablespoon olive oil and sauté 1 small diced onion at medium heat for 2-3 minutes until translucent. Add 3 minced garlic cloves, 1 teaspoon cumin, 0.5 teaspoon turmeric, and 1 teaspoon red pepper flakes, stirring constantly for 30 seconds to release aromatic flavors.
- Incorporate 1 large diced tomato and cook for 3 minutes, allowing it to soften and release natural juices. Pour in 13.5 oz coconut milk and 0.5 cup chicken broth, whisking to create a smooth, creamy sauce.
- Return chicken to the skillet, submerging pieces in the sauce. Reduce heat to low, simmering at 200°F (93°C) for 10-12 minutes until chicken is completely cooked through and sauce thickens slightly.
- Remove from heat and stir in 1 tablespoon lime juice and 0.25 cup chopped cilantro. The acid and herbs will brighten the rich, spicy sauce just before serving.
Notes
- Choose a fresh, high-quality coconut milk for the richest, most authentic flavor in this Brazilian dish.
- Toast the spices gently in a dry pan before adding to the sauce to release their full aromatic potential and deepen the flavor profile.
- For a lighter version, swap chicken thighs with chicken breast and reduce the coconut milk to cut down on calories while maintaining the dish’s signature taste.
- When serving, garnish with fresh cilantro and a squeeze of lime to brighten the complex spicy and creamy flavors of the chicken.
- Prep Time: 10 minutes
- Cook Time: 20-22 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Brazilian
Nutrition
- Serving Size: 4
- Calories: 296 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg