Spicy Brazilian Coconut Chicken (Print Version)
# Ingredients:
→ Spice blend essentials
01 -
1 teaspoon salt
02 -
1 teaspoon ground coriander
03 -
½ teaspoon garlic powder
04 -
1 teaspoon cayenne (adjust to taste, if you like it hotter!)
05 -
½ teaspoon black pepper (or more for extra spice)
06 -
1 teaspoon ground cumin
07 -
1 teaspoon turmeric
→ Main ingredients
08 -
4 boneless chicken breasts (no skin)
09 -
1 medium onion, finely chopped
10 -
1 tablespoon freshly squeezed lemon juice
11 -
1 jalapeño, seeded and finely chopped (add seeds for more heat if you want)
12 -
3 ripe tomatoes, cut into small cubes
13 -
3 tablespoons olive oil (or try coconut oil for a tropical taste!)
14 -
1 can (14 oz) coconut milk, unsweetened
15 -
3 garlic cloves, minced or crushed
16 -
2 tablespoons parsley or cilantro, roughly chopped
17 -
1 tablespoon ginger, grated or very finely chopped
# Instructions:
01 -
Grab a big bowl and toss in the cumin, turmeric, cayenne, coriander, garlic powder, salt, and pepper. Stir it all together until it smells irresistible.
02 -
Place the chicken in the bowl with your spice mixture. Use your hands to massage the spices into every piece. Make sure the chicken is fully coated, no spots left behind!
03 -
Heat 2 tablespoons of olive oil in a large pan over medium heat. Once it's nice and hot, put in the chicken and let it cook for about 6-8 minutes on each side. It should build up a golden crust and be thoroughly cooked. Move the chicken to a plate and cover with foil to keep it warm.
04 -
With the same pan (don’t wipe it clean, keep those tasty bits!), add the last tablespoon of olive oil. Toss in the onion, jalapeño, garlic, and ginger. Stir it all around for about 5 minutes, until the onion turns soft and see-through.
05 -
Add the tomatoes and lemon juice to the pan, sprinkling in a pinch of salt and pepper. Stir often, letting the tomatoes get soft and jam-like after 5 minutes. Pour in the coconut milk and mix everything well. Let it simmer on low for about 5 minutes, stirring so it doesn't stick.
06 -
Return the chicken to the pan, making sure any juices on the plate go in too. Lower the heat and allow everything to mingle on a gentle simmer for another 5 minutes. This step makes sure the chicken soaks up all those great flavors.
07 -
Scatter some fresh parsley or cilantro over the top to brighten things up. Serve everything hot and pour that creamy sauce generously over the chicken. It's amazing with warm naan or fluffy rice to soak it all up.
# Notes:
01 -
This is one of those dishes that tastes even better after a day in the fridge, as the flavors blend together more.
02 -
For a complete meal, pair it with rice, cauliflower rice, or even bread to mop up every bit of sauce.
03 -
Though inspired by Brazilian flavors, this dish also takes hints from Southeast Asian cooking traditions, creating a unique fusion of tastes.