Spicy Brazilian Coconut Chicken Recipe
Spicy Brazilian Coconut Chicken is a flavorful and aromatic dish featuring tender chicken breasts simmered in a creamy coconut milk sauce infused with cumin, garlic, ginger, and a kick of red pepper flakes. This vibrant recipe combines rich Brazilian-inspired spices with a touch of heat, making it perfect for a comforting weeknight dinner or a special occasion.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
Sauce
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon ground cumin
- 1 teaspoon red pepper flakes
- 1 cup canned tomatoes, drained and chopped
- 1 cup coconut milk
Garnish
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges for serving
Instructions
- Season the Chicken: Season the chicken breasts evenly with salt and pepper on both sides to enhance their flavor before cooking.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear them until they develop a golden-brown crust, about 3-4 minutes per side. Once browned, remove the chicken from the skillet and set aside.
- Sauté Onions: In the same skillet, add the chopped onion and sauté for 2-3 minutes until the onion becomes translucent and tender.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant, which adds depth to the sauce.
- Incorporate Spices: Add the ground cumin and red pepper flakes. Stir to combine and allow the spices to meld with the onion, garlic, and ginger mixture.
- Add Tomatoes: Add the drained and chopped canned tomatoes to the skillet. Stir well and cook for about 2 minutes to blend the flavors.
- Pour in Coconut Milk: Stir in the coconut milk, mixing all the ingredients fully. Bring the mixture to a gentle simmer to thicken the sauce slightly.
- Simmer Chicken: Return the chicken breasts to the skillet, cover, and reduce the heat to low. Let the chicken simmer gently in the coconut sauce for 20-25 minutes, or until fully cooked through and tender.
- Garnish and Serve: Serve the chicken breasts generously topped with the creamy coconut sauce. Garnish with fresh chopped cilantro and lime wedges for a zesty finish.
Notes
- For more heat, increase the red pepper flakes according to your preference.
- You can substitute chicken thighs if you prefer a juicier meat option.
- Serve this dish with steamed rice or crusty bread to soak up the delicious sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Brazilian chicken, coconut milk chicken, spicy chicken recipe, cumin chicken, stovetop chicken dish, easy Brazilian recipe
