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Spicy Brazilian Coconut Chicken Recipe

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Spicy Brazilian Coconut Chicken Recipe

Brazilian cuisine is known for its vibrant flavors and unique combinations of ingredients. This Spicy Brazilian Coconut Chicken recipe is a perfect example of the country’s culinary excellence. It features tender chicken simmered in a creamy coconut sauce with a kick of spice. Let’s get started:

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Ingredients:

For the Chicken Marinade:

  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste for spice)
  • Salt and black pepper to taste

For the Coconut Sauce:

  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 1 red bell pepper, diced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 can (14 ounces) of diced tomatoes
  • 1 can (14 ounces) of coconut milk
  • 1/2 cup chicken broth
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh cilantro leaves for garnish

For Serving:

  • Cooked rice

Instructions:

  1. Marinate the Chicken:
    • In a bowl, combine the chicken pieces with minced garlic, paprika, cayenne pepper, salt, and black pepper. Let it marinate for at least 15 minutes.
  2. Sear the Chicken:
    • In a large skillet or pan, heat the vegetable oil over medium-high heat. Add the marinated chicken pieces and cook until they are browned on all sides. Remove the chicken from the pan and set it aside.
  3. Sauté the Aromatics:
    • In the same pan, add chopped onion and diced red bell pepper. Sauté until they become soft and fragrant.
  4. Spice It Up:
    • Stir in the ground cumin, ground coriander, and smoked paprika. Cook for a minute or two to release their flavors.
  5. Add Tomatoes and Coconut Milk:
    • Pour in the diced tomatoes (with their juices) and coconut milk. Stir to combine everything.
  6. Simmer with Chicken:
    • Return the seared chicken to the pan. Add chicken broth and bay leaf. Mix well.
  7. Simmer and Cook:
    • Reduce the heat to low, cover the pan, and let the mixture simmer for about 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
  8. Season and Garnish:
    • Taste the sauce and adjust the seasoning with salt and black pepper if needed. Remove the bay leaf from the sauce.
  9. Serve:
    • Serve the Spicy Brazilian Coconut Chicken over cooked rice.
  10. Garnish:
    • Garnish with fresh cilantro leaves for a burst of color and added flavor.

Enjoy this Spicy Brazilian Coconut Chicken with its rich and creamy coconut sauce that’s beautifully spiced. It’s a dish that will transport your taste buds to the vibrant streets of Brazil. Serve it over rice for a complete and satisfying meal. Bom apetite! (Enjoy your meal in Portuguese)

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Source: cravinghomecooked.com

Spicy Brazilian Coconut Chicken Recipe

Spicy Brazilian Coconut Chicken Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
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Brazilian cuisine is known for its vibrant flavors and unique combinations of ingredients. This Spicy Brazilian Coconut Chicken recipe is a perfect example of the country's culinary excellence. It features tender chicken simmered in a creamy coconut sauce with a kick of spice.

Ingredients

  • 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
  • 4 chicken breasts boneless and skinless
  • 3 tablespoon olive oil or coconut oil
  • 1 medium onion chopped
  • 1 jalapeno pepper seeded and chopped
  • 1 tablespoon fresh ginger chopped
  • 3 cloves garlic minced
  • 3 medium tomatoes chopped small
  • 2 tablespoon lemon juice freshly squeezed
  • 14 ounce unsweetened coconut milk
  • 2 tablespoon parsley fresh, chopped or cilantro

Instructions

  • In a large bowl combine the cumin, cayenne pepper, turmeric, coriander, garlic powder, salt and pepper together. 

  • Add the chicken to the bowl and rub the spice mixture all over the chicken, so that it’s properly coated.

  • Add 2 tbsp of the oil to a large skillet and heat over medium heat. Add the chicken and cook on both sides, until browned and cooked through. Should take 6 to 8 minutes per side. Transfer to a plate and cover with foil.

  • Add the rest of the oil to the skillet and heat. Add the onion, jalapeno pepper, ginger, garlic and cook until the onion has softened and is translucent; about 5 minutes. 

  • Add the tomatoes, lemon juice and season with a bit of salt and pepper. Cook for 5 more minutes until the tomatoes soften. 

  • Stir in the coconut milk and simmer until the sauce thickens, for another 5 minutes.

  • Add the chicken back to the skillet and any accumulated juices. Reduce heat to low and cook for another 5 minutes. 

  • Garnish with parsley and serve.

Notes

  • Store this dish in and airtight container in the fridge. It will last for 3-5 days.
  • Feel free to double this recipe for storage in the freezer. Freeze in a freezer bag for up to 1 month; fully defrost, then slowly heat through until piping hot.
  • Nutrition Information
    Yield 1 Serving Size 4
    Amount Per ServingCalories 1518Total Fat 81gSaturated Fat 29gTrans Fat 0gUnsaturated Fat 46gCholesterol 408mgSodium 2535mgCarbohydrates 38gFiber 9gSugar 16gProtein 157g

    The information contained herein is subject to change.

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