Description
Spicy Brazilian Coconut Chicken is a flavorful dish featuring tender boneless chicken breasts marinated in a blend of aromatic spices, then simmered in a rich and creamy coconut tomato sauce with fresh ginger, jalapeño, and cilantro. This comforting recipe combines the zest of Brazilian-inspired spices with a mild coconut creaminess, making it perfect for a hearty and exotic weeknight dinner.
Ingredients
Scale
Marinade
- 4 tsp extra-virgin olive oil
- 4 cloves garlic, minced, divided
- 1/2 tsp ground cumin
- 1/2 tsp ground cayenne pepper
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
Chicken and Sauce
- 6 (5-oz) boneless, skinless chicken breasts
- 1 jalapeño chile pepper, seeded and roughly chopped
- 1/3 cup (1 oz) peeled and thinly sliced fresh ginger
- 1/4 cup packed fresh cilantro leaves, plus additional for garnish
- 2 tbsp fresh lemon juice
- 1 yellow onion, diced
- 2 cups jarred or boxed unsalted diced tomatoes, divided
- 1/2 cup low-sodium chicken broth
- 1 cup light coconut milk
- 3 tbsp unsweetened shredded coconut, toasted
Instructions
- Marinate the Chicken: In a large bowl, combine the extra-virgin olive oil, 2 cloves of the minced garlic, ground cumin, ground cayenne pepper, ground turmeric, and ground coriander. Add the chicken breasts and stir well to coat them evenly with the spices. Cover the bowl and set aside for 30 minutes to let the flavors infuse into the chicken.
- Prepare the Ginger-Jalapeño Mixture: While the chicken marinates, place the seeded jalapeño, thinly sliced fresh ginger, 1/4 cup packed fresh cilantro, and the remaining 2 cloves of garlic into a food processor. Pulse until finely minced. Then add the fresh lemon juice and pulse briefly to combine the mixture thoroughly.
- Brown the Chicken: Heat a large nonstick skillet over medium-high heat. Add the marinated chicken breasts to the skillet and cook for approximately 6 minutes, turning once halfway through, until the chicken is lightly browned on the outside. Remove the chicken from the skillet and set it aside on a plate.
- Sauté the Onion and Ginger Mixture: Reduce the heat to medium and add the diced yellow onion to the skillet. Cook for about 5 minutes until the onion softens and turns lightly browned. Add the ginger-jalapeño-cilantro mixture from the food processor to the onions, stirring frequently, and cook for an additional 2 minutes to release the flavors.
- Make the Sauce: Turn off the heat and carefully transfer the onion-ginger mixture back into the food processor. Add 1 cup of the diced tomatoes and the chicken broth into the processor. Blend until smooth, then pour this sauce mixture back into the skillet. Stir in the remaining 1 cup of diced tomatoes. Place the skillet over medium heat and bring the sauce to a gentle simmer.
- Simmer the Chicken in Sauce: Nestle the browned chicken breasts into the simmering sauce. Cover the skillet, reduce the heat to low, and let the chicken cook through for 15 minutes or until no longer pink inside.
- Add Coconut Milk and Thicken Sauce: After the chicken is cooked, stir in the light coconut milk. Increase the heat to medium-high and simmer the sauce for another 5 minutes, allowing it to thicken slightly and develop a creamy texture.
- Serve: Divide the chicken breasts among serving plates. Spoon the rich coconut tomato sauce over each piece. Sprinkle with the toasted unsweetened shredded coconut and garnish liberally with additional fresh cilantro leaves before serving.
Notes
- For a milder heat, omit the jalapeño or use fewer seeds.
- To toast shredded coconut, place it in a dry skillet over medium heat and stir frequently until golden brown and fragrant.
- This dish pairs well with steamed rice, quinoa, or crusty bread to soak up the sauce.
- The sauce can be made a day ahead and reheated gently before serving for even deeper flavors.
- Use light coconut milk to reduce fat content while maintaining creaminess.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Keywords: Spicy Brazilian Chicken, Coconut Chicken, Brazilian Cuisine, Chicken Breast Recipe, Spicy Coconut Sauce
