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Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken That Will Ignite Your Tastebuds

This Spicy Brazilian Coconut Chicken recipe brings a taste of Brazil into your kitchen with tender chicken in a fragrant coconut sauce.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Brazilian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spice Mix
  • 1 teaspoon Cumin Substitution: Coriander can be used for a different flavor profile.
  • 1 teaspoon Cayenne Pepper Adjust to taste for milder or spicier versions.
  • 1 teaspoon Turmeric Optional but enhances flavor and color; can be increased for a stronger taste.
  • 1 teaspoon Coriander Can use ground coriander or fresh cilantro as a substitute.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for a stronger taste; reduce quantity if desired.
  • to taste Salt Adjust according to taste preference.
  • to taste Pepper Adjust according to taste preference.
For the Chicken and Sauce
  • 4 pieces Chicken Breasts (Boneless & Skinless) Substitution: Chicken thighs can be used for more richness, adjusting cooking time if necessary.
  • 2 tablespoons Olive Oil or Coconut Oil Use coconut oil for a more tropical flavor.
  • 1 medium Onion Shallots can be used as an alternative for a milder flavor.
  • 1 medium Jalapeno Pepper Remove seeds for less heat; can be substituted with bell pepper for milder flavor.
  • 1 tablespoon Fresh Ginger Ground ginger can be used, but fresh is preferred for flavor.
  • 3 cloves Garlic (Minced) More garlic can enhance flavor; recommended for garlic lovers.
  • 2 medium Tomatoes Can be substituted with canned tomatoes if fresh are not available.
  • 2 tablespoons Lemon Juice Lime juice works as a substitute for a different zest profile.
  • 1 can Unsweetened Coconut Milk Sweetened coconut milk is not recommended; avoid extra sweetness.
  • to taste Fresh Parsley or Cilantro Either can be used depending on personal preference.

Equipment

  • large bowl
  • Large Skillet
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine cumin, cayenne, turmeric, coriander, garlic powder, salt, and pepper. Stir well to ensure an even distribution of spices.
  2. Coat boneless, skinless chicken breasts thoroughly with the spice mixture and set aside.
  3. In a large skillet, heat olive or coconut oil over medium heat. Add the spiced chicken, cooking for 6-8 minutes on each side until golden brown.
  4. In the same skillet, add a little more oil if necessary, and introduce diced onions, jalapeno, minced ginger, and garlic. Sauté for about 5 minutes until the onion turns soft.
  5. Add chopped tomatoes and squeeze in fresh lemon juice, seasoning with salt and pepper. Simmer for 5 minutes.
  6. Pour in the unsweetened coconut milk, stirring gently. Allow the sauce to simmer for about 5 minutes.
  7. Return the chicken to the skillet, reduce the heat to low, and let it simmer for 5 more minutes.
  8. Before serving, sprinkle fresh parsley or cilantro over the dish.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 18gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 6IUVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

Adjust the cayenne and jalapeño amounts for preferred heat. Use unsweetened coconut milk and let the dish rest to enhance flavors. Ensure chicken reaches 165°F (75°C) for safe consumption.

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