Ingredients
Spice Mix
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper (or to taste)
Main Ingredients
- 4 boneless, skinless chicken breasts
- 3 tablespoons 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 tablespoons freshly squeezed lemon juice
- 14 ounces unsweetened coconut milk
Garnish
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Prepare the spice mix: In a large bowl, combine the ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and black pepper. Mix well to create an even spice blend.
- Coat the chicken: Add the chicken breasts to the bowl with the spice mixture. Rub the spices thoroughly over the chicken to ensure each piece is well coated with the flavorful spices.
- Brown the chicken: Heat 2 tablespoons of olive or coconut oil in a 12-inch cast iron skillet over medium heat. Add the spiced chicken breasts and cook for 6 to 8 minutes on each side until the chicken is browned and cooked through. Once done, transfer the chicken to a plate and cover with foil to keep warm.
- Sauté aromatics: Add the remaining tablespoon of oil to the skillet. Heat and then add the chopped onion, jalapeno, fresh ginger, and minced garlic. Cook for about 5 minutes until the onions become soft and translucent, releasing their fragrant aroma.
- Add tomatoes and lemon juice: Stir in the chopped tomatoes and lemon juice to the skillet. Season lightly with salt and pepper. Continue cooking for another 5 minutes until the tomatoes soften, blending their flavors into the aromatics.
- Simmer the sauce: Pour in the unsweetened coconut milk and bring the mixture to a gentle simmer. Allow the sauce to thicken by cooking for an additional 5 minutes, stirring occasionally to prevent sticking.
- Finish cooking chicken in sauce: Return the browned chicken breasts along with any accumulated juices back to the skillet. Reduce the heat to low and simmer for 5 more minutes to let the chicken absorb the aromatic sauce flavors.
- Garnish and serve: Sprinkle freshly chopped parsley or cilantro over the dish before serving. Serve hot and enjoy the rich and spicy Brazilian coconut chicken.
Notes
- For a milder dish, reduce or omit the cayenne pepper and jalapeno.
- Use boneless, skinless chicken thighs if you prefer a juicier, more flavorful option.
- If fresh parsley or cilantro is unavailable, dried herbs can be used but add them earlier in the cooking process.
- Serve with rice or crusty bread to soak up the delicious coconut sauce.
- You can substitute lemon juice with lime juice for a slightly different citrus note.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
