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Spicy Brazilian Coconut Chicken

Irresistible Spicy Brazilian Coconut Chicken for Cozy Nights

This Spicy Brazilian Coconut Chicken is a vibrant dish that transforms an ordinary weeknight into a culinary celebration.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Brazilian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spice Blend
  • 1 teaspoon Ground Cumin Add earthy warmth; coriander is an alternative.
  • 1 teaspoon Cayenne Pepper Adjust based on spice preference.
  • 1 teaspoon Turmeric Contributes color and health benefits.
  • 1 teaspoon Ground Coriander Delivers a fresh, citrusy note.
  • 1 teaspoon Garlic Powder Enhances savory flavors; use fresh garlic if preferred.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
For the Main Ingredients
  • 2 pounds Boneless, Skinless Chicken Breasts Swap with shrimp or firm tofu if desired.
  • 2 tablespoons Olive Oil or Coconut Oil Ideal for sautéing.
  • 1 medium Onion Chopped; works beautifully with yellow or white varieties.
  • 1 medium Jalapeño Pepper Diced; keep it mild or leave it out.
  • 1 tablespoon Fresh Ginger Grated for a zesty kick.
  • 2 cloves Garlic Minced for robust flavor.
  • 2 medium Tomatoes Finely chopped to add acidity.
  • 2 tablespoons Freshly Squeezed Lemon Juice Brightens the overall flavor.
  • 1 can Unsweetened Coconut Milk Essential for a luscious sauce.
  • 1/4 cup Fresh Parsley or Cilantro For garnish, substitute with basil or mint if preferred.

Equipment

  • Large Skillet
  • Small bowl

Method
 

Step-by-Step Instructions
  1. In a small bowl, mix together the ground cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper until well combined. Coat each chicken breast with the spice mixture.
  2. Heat the oil in a large skillet over medium heat. Add the seasoned chicken and sear for 6-8 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and keep warm.
  3. In the same skillet, add chopped onion and diced jalapeño. Sauté for about 5 minutes until translucent and fragrant.
  4. Stir in the grated ginger and minced garlic, cooking for another minute until fragrant.
  5. Add chopped tomatoes and lemon juice to the skillet, cooking for another 5 minutes until the tomatoes soften.
  6. Pour in the coconut milk, stirring to combine. Allow the sauce to simmer for about 5 minutes.
  7. Return the seared chicken to the skillet along with any collected juices. Cover and cook for an additional 5 minutes.
  8. Garnish with chopped parsley or cilantro before serving. Pair with rice, quinoa, or a fresh salad.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 600IUVitamin C: 25mgCalcium: 30mgIron: 2mg

Notes

Adjust heat according to preference. For best flavor, marinate chicken in the spice mixture for hours or overnight if time allows.

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