Description
This Spicy Brazilian Coconut Chicken is a flavorful and creamy dish featuring tender chicken breasts simmered in a rich coconut milk sauce spiced with cumin, ginger, and red pepper flakes. Inspired by Brazilian flavors, this recipe delivers a perfect balance of heat and creaminess, ideal for a comforting weeknight dinner.
Ingredients
Scale
Chicken and Marinade
- 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 on both sides with salt and pepper 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 golden brown, about 3-4 minutes per side, then remove from skillet and set aside.
- Sauté Onions: In the same skillet, add the chopped onion and sauté for 2-3 minutes until translucent and soft, forming the aromatic base of the sauce.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant, which infuses the dish with warm flavors.
- Add Spices: Sprinkle in the ground cumin and red pepper flakes, stirring well to combine the spices evenly with the onions, garlic, and ginger.
- Incorporate Tomatoes: Add the drained, chopped canned tomatoes to the skillet, stirring to integrate and cooking for about 2 minutes to deepen the sauce’s flavor.
- Add Coconut Milk and Simmer: Pour in the coconut milk, stirring to blend all ingredients thoroughly. Bring the mixture to a gentle simmer to marry the flavors.
- Cook Chicken in Sauce: Return the seared chicken breasts to the skillet, cover, and reduce heat to low. Cook for 20-25 minutes or until the chicken is fully cooked through and tender.
- Garnish and Serve: Remove from heat, garnish the dish with fresh chopped cilantro and lime wedges, and serve while hot for a fresh, zesty finish.
Notes
- For extra heat, increase the red pepper flakes according to your spice preference.
- Serve this dish with steamed rice or crusty bread to soak up the delicious coconut sauce.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Keywords: Brazilian chicken, spicy chicken, coconut milk chicken, cumin chicken, coconut chicken recipe, one pan chicken
