Description
This Spicy Brazilian Coconut Chicken recipe features tender boneless chicken breasts simmered in a flavorful blend of coconut milk, tomatoes, and aromatic spices. Enhanced with garlic, ginger, cumin, and red pepper flakes, the dish delivers a deliciously creamy and mildly spicy sauce, perfect for a comforting and exotic meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
Sauce and Spices
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 cup canned tomatoes, drained and chopped
- 1 cup coconut milk
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon ground cumin
- 1 teaspoon red pepper flakes
- 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 flavor.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear until golden brown, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté onion: In the same skillet, add the chopped onion and sauté for 2-3 minutes until it becomes translucent, building the flavor base.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant to release their aromas.
- Add spices: Mix in the ground cumin and red pepper flakes, allowing the spices to meld with the onion, garlic, and ginger mixture.
- Incorporate tomatoes: Add the drained, chopped tomatoes to the skillet. Stir well and cook for 2 minutes to soften the tomatoes and blend flavors.
- Add coconut milk: Pour the coconut milk into the skillet, stirring thoroughly to combine all ingredients. Bring the mixture to a gentle simmer.
- Simmer chicken: Return the seared chicken breasts to the skillet. Cover with a lid and cook on low heat for 20-25 minutes, or until the chicken is fully cooked and tender.
- Serve: Plate the chicken with the coconut-tomato sauce, garnished generously with fresh cilantro and lime wedges for a bright, tangy finish.
Notes
- Adjust red pepper flakes to vary spiciness according to your preference.
- Serve with rice or crusty bread to soak up the flavorful sauce.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- For a richer flavor, use full-fat coconut milk.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Brazilian
Keywords: Brazilian chicken, coconut milk chicken, spicy chicken recipe, coconut chicken, stovetop chicken
