Easy Spicy Brazilian Coconut Chicken Recipe

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This Easy Spicy Brazilian Coconut Chicken is a cozy dish that packs a flavorful punch! With tender chicken cooked in creamy coconut milk and spices, it’s simply delightful.

Who doesn’t love a dish that’s both spicy and creamy? I like to serve mine with rice to soak up all that yummy sauce. It’s like a hug in a bowl! 😊

Key Ingredients & Substitutions

Chicken Breasts: Boneless, skinless chicken breasts are lean and cook quickly. If you prefer dark meat, chicken thighs work wonderfully and add more flavor. You can even use tofu or chickpeas for a vegetarian twist!

Coconut Milk: Full-fat coconut milk gives a creamy texture. If you want it lighter, use light coconut milk, but keep in mind it may not be as rich. Almond milk can work in a pinch, too, though it won’t have the same thickness or flavor.

Green Chili or Jalapeño: For heat, adjust the amount based on your spice tolerance. If you don’t have fresh peppers, a pinch of red pepper flakes or sriracha can add a kick. If you’re looking for milder, leave them out or use sweet bell peppers instead.

Spices: Ground cumin and paprika provide warmth and depth. Feel free to swap these for curry powder or garam masala for a different flavor profile. Just remember, the balance will be different, so adjust to taste!

How Do I Ensure My Chicken Is Perfectly Cooked?

Cooking chicken to the right doneness can be tricky. To keep it juicy, follow these tips:

  • Always pat your chicken dry before seasoning. This helps the spices stick and encourages browning.
  • Don’t overcrowd the pan! If you’re making a larger batch, brown the chicken in batches. This helps achieve that nice golden crust.
  • Use a meat thermometer! Chicken is perfectly cooked at 165°F (75°C). If you don’t have one, cut into the thickest part to ensure it’s no longer pink and juices run clear.

By following these steps, you’ll get tender, flavorful chicken every time! Enjoy cooking!

Easy Spicy Brazilian Coconut Chicken Recipe

Easy Spicy Brazilian Coconut Chicken

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small red bell pepper, finely chopped
  • 1 small green chili or jalapeño, finely chopped (adjust to taste for spice level)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 can (14 oz) coconut milk (full fat for creaminess)
  • 1 tablespoon tomato paste
  • 1/2 cup chicken broth or water
  • 1/4 cup fresh cilantro or parsley, chopped (for garnish)
  • Juice of half a lime (optional, to brighten the flavor)

How Much Time Will You Need?

This recipe takes about 10 minutes for prep work and around 30 minutes of cooking time. So you’ll be enjoying your delicious meal in about 40 minutes!

Step-by-Step Instructions:

1. Season the Chicken:

Start by patting the chicken breasts dry with a paper towel. This helps to create a nice sear. Season both sides generously with salt, black pepper, ground cumin, paprika, turmeric, and dried oregano. Get those flavors going!

2. Brown the Chicken:

Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, carefully add the seasoned chicken breasts. Sear them for about 4-5 minutes on each side until they turn golden brown. This gives great flavor! Once browned, take the chicken out of the skillet and set it aside on a plate.

3. Sauté the Veggies:

In the same skillet, toss in the finely chopped onion, minced garlic, diced red bell pepper, and green chili. Sauté all these colorful ingredients for about 3-4 minutes until they soften up and smell amazing!

4. Mix in the Tomato Paste:

Now stir in the tomato paste and let it cook for about 1 minute. This step enhances the richness of the sauce.

5. Create the Coconut Sauce:

Pour in the coconut milk and chicken broth (or water), stirring to mix everything well. Bring this beautiful sauce to a gentle simmer—it’ll smell fabulous!

6. Cook the Chicken:

Now it’s time to add the browned chicken back into the skillet. Cover the skillet with a lid and lower the heat. Let it simmer for about 15-20 minutes, or until the chicken is cooked through and juices run clear. It should be tender and juicy!

7. Final Touches:

Before serving, taste the sauce and adjust the seasoning with more salt and pepper if needed. If you’d like a zesty touch, squeeze some lime juice over the chicken.

8. Garnish & Serve:

Sprinkle chopped cilantro or parsley over the dish for a fresh finish. Serve your delicious coconut chicken hot, paired with steamed rice or crusty bread to enjoy every drop of that creamy, spicy sauce!

Bon Appétit! Enjoy your creamy, spicy Brazilian-inspired chicken!

Easy Spicy Brazilian Coconut Chicken Recipe

FAQ for Easy Spicy Brazilian Coconut Chicken

Can I Use Alternative Proteins in This Recipe?

Absolutely! You can substitute chicken with firm tofu or chickpeas for a vegetarian version. If using tofu, press it to remove excess moisture before browning. For chickpeas, simply add them to the sauce a bit earlier to warm through.

Is This Dish Spicy? Can I Adjust the Heat Level?

This dish has a kick, but you can easily adjust the spice level to your preference. Reduce or omit the green chili or jalapeño, or replace them with sweeter bell peppers. For extra heat, consider adding red pepper flakes or a dash of hot sauce at the end!

Can I Make This Recipe Ahead of Time?

Yes, you can! Prepare the dish up to step 6, then let it cool, cover it, and refrigerate for up to 2 days. When ready to serve, reheat gently on the stovetop, adding a splash of coconut milk if needed to refresh the sauce.

How Do I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave until warmed through, stirring occasionally for even heating. Enjoy it as a quick lunch or dinner!

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