This Spicy Brazilian Coconut Chicken is a tasty dish that combines juicy chicken with creamy coconut milk and a kick of spice. It’s like a warm hug in a bowl!
I love how the spicy flavor dances with the coconut cream. Serve it with rice to soak up all that delicious sauce—trust me, you won’t be able to stop eating! 😋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish, but you could use thighs if you prefer darker meat. They stay juicy and are packed with flavor.
Coconut Milk: Look for full-fat coconut milk for a creamy texture. Light coconut milk works too, but the sauce won’t be as rich. If you’re allergic, try unsweetened almond milk, adding a bit of oil for creaminess.
Jalapeños: Jalapeños add heat, but you can substitute them with bell peppers for a milder flavor. If you want more spice, serrano peppers or even a dash of cayenne can work great!
Cilantro: Fresh cilantro is usually a must-have for garnish. If you’re not a fan, parsley or green onions provide a nice alternative with a different flavor profile.
How Do I Ensure Perfectly Cooked Chicken?
Getting the chicken just right is crucial! Here are some tips to avoid dry, overcooked chicken:
- Use a meat thermometer to check for doneness; 165°F (75°C) is safe!
- After searing, allow the chicken to cook in the sauce gently; this keeps it moist.
- Let the cooked chicken rest for a few minutes after removing it from the heat. This helps retain juices.
How to Make Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 can (14 oz) coconut milk
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, drained
- 1-2 fresh jalapeños, diced (adjust based on spice preference)
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 30 minutes to cook, making it a total of about 45 minutes from start to finish. You’ll be searing the chicken, sautéing vegetables, and simmering it all together to create a flavorful dish that’s sure to impress.
Step-by-Step Instructions:
1. Season the Chicken:
Begin by seasoning the chicken breasts with paprika, ground cumin, salt, and black pepper on both sides. This will help to infuse the chicken with lots of delicious flavor.
2. Sear the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken breasts to the skillet. Sear them until they are golden brown on both sides, which should take about 6-7 minutes per side. After cooking, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Aromatics:
Now, reduce the heat to medium and add the chopped onion and minced garlic to the same skillet. Sauté these until the onion becomes translucent, which will take about 4-5 minutes. This step builds a wonderful base of flavor for your dish.
4. Add Heat and Flavor:
Next, stir in the diced jalapeños and sauté for an additional 2 minutes. This allows the jalapeños to release their spice and flavor into the mixture.
5. Combine with Coconut Milk:
Pour in the coconut milk and then add the drained diced tomatoes. Mix everything together and bring it to a gentle simmer. The coconut milk will give it a rich and creamy texture.
6. Simmer with Chicken:
Return the seared chicken breasts to the skillet, nestling them into the coconut milk mixture. Let everything simmer together for about 10-15 minutes, or until the chicken is fully cooked (it should reach an internal temperature of 165°F / 75°C).
7. Garnish and Serve:
Once the chicken is cooked through, remove the skillet from the heat. Garnish your dish with fresh chopped cilantro for a burst of freshness. Serve hot with lime wedges on the side for squeezing over the chicken, and enjoy it with rice or crusty bread to soak up all the delicious sauce!
Can I Use Different Cuts of Chicken in This Recipe?
Absolutely! Feel free to substitute chicken thighs or drumsticks for breasts if you prefer. Just make sure to adjust the cooking time as thighs may take a bit longer to cook through. The internal temperature should still reach 165°F (75°C).
What Can I Substitute for Coconut Milk?
If you need a substitute, you can use heavy cream mixed with a little water or almond milk for a dairy-free option. Just keep in mind that this will alter the flavor and slightly change the texture, so adjust your seasoning accordingly!
Can I Make This Dish Spicier?
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave. Adding a splash of coconut milk can help maintain the creamy texture during reheating!
