Brazilian Coconut Chicken (Printable Version)
# What You'll Need:
→ Spices
01 -
1 teaspoon ground cumin
02 -
1 teaspoon cayenne pepper
03 -
1 teaspoon turmeric
04 -
1 teaspoon ground coriander
05 -
½ teaspoon garlic powder
06 -
1 teaspoon salt
07 -
½ teaspoon black pepper
→ Protein
08 -
4 boneless, skinless chicken breasts
→ Oils
09 -
3 tablespoons olive oil or coconut oil
→ Liquids
10 -
400 milliliters unsweetened full-fat coconut milk
11 -
2 tablespoons fresh lemon juice
→ Vegetables
12 -
1 medium onion, chopped
13 -
1 jalapeño pepper, seeded and chopped
14 -
1 tablespoon fresh ginger, chopped
15 -
3 cloves garlic, minced
16 -
3 medium tomatoes, chopped small
→ Herbs
17 -
2 tablespoons fresh parsley or cilantro, chopped
# Step-by-Step Directions:
01 -
Combine ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and black pepper in a small bowl to form the spice blend.
02 -
Generously coat chicken breasts with half of the spice blend on both sides and let rest for 5 to 10 minutes.
03 -
Heat olive or coconut oil in a large skillet over medium-high heat. Cook chicken breasts for 6 to 7 minutes per side until golden brown and thoroughly cooked. Remove chicken and set aside.
04 -
In the same skillet, sauté chopped onion and jalapeño for 3 to 4 minutes until softened. Add minced garlic and chopped ginger; cook an additional 1 minute until fragrant.
05 -
Stir in the remaining spice blend and cook for 30 seconds. Add chopped tomatoes and simmer for 5 minutes until they begin to break down.
06 -
Pour in coconut milk, scraping the pan to release browned bits. Return chicken breasts to the skillet and simmer gently for 8 to 10 minutes until the sauce thickens.
07 -
Stir in fresh lemon juice and chopped parsley or cilantro. Adjust seasoning to taste and serve immediately.
# Helpful Notes:
01 -
Avoid overcooking chicken to retain juiciness; internal temperature should reach 74°C. Use full-fat coconut milk for optimal creaminess and bloom spices briefly in oil to enhance flavor depth.