Hey there, friend! If you’re looking to jazz up your dinner routine, you’ve landed in the right spot. Today, I’m super excited to share a recipe that’s bursting with flavor: Spicy Brazilian Coconut Chicken! It’s the perfect marriage of creamy coconut and that lovely spicy kick, and trust me, it’s a dish that brings the vibrant taste of Brazil right to your kitchen.
I love how comforting this recipe is, yet it feels exotic enough to impress guests! You won’t believe how easy it is to whip this up—let’s dive in!
Nutritional Benefits
Not only is this dish delicious, but it’s also filled with great nutrition! Coconut milk is high in healthy fats that can be a source of quick energy. It also contains lauric acid, which has been linked to various health benefits, including potentially bolstering your immune system. Chicken breast is lean and packed with protein, making this dish a fantastic choice for anyone looking to maintain a healthy diet.
Adaptable Variations
- For a Vegan Option: Swap chicken for cubed tofu or chickpeas, and use vegetable broth instead of chicken broth. You’d still get all that creamy goodness!
- Level Up the Heat: If you adore spice, try adding some chopped jalapeños or fresh chili peppers to kick things up another notch.
- Going Gluten-Free: No need to worry—this recipe is already gluten-free! Just double-check your chicken broth for any gluten-containing ingredients, and you’re good to go!
Spicy Brazilian Coconut Chicken Recipe
Ingredients
- 2 tablespoons olive oil
- 1 pound (about 450g) chicken breasts, cut into bite-sized pieces
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes (adjust based on your spice preference)
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- First, heat the olive oil in a large skillet over medium heat. Once hot, add the chopped onion and sauté it until soft and translucent—about 5 minutes.
- Next, toss in the minced garlic and cook for another minute, letting that incredible aroma fill your kitchen!
- Add the chicken pieces to the skillet, stirring well to coat them with the onion and garlic. Cook for around 5-7 minutes until the chicken is browned all over.
- Now it’s time to sprinkle in the ground cumin, smoked paprika, and red pepper flakes. Stir everything together for about a minute to let those spices warm up and release their flavors.
- Pour in the coconut milk and chicken broth. Stir well to combine. Bring it to a gentle simmer.
- Let it simmer for about 15-20 minutes until the chicken is cooked through and beautifully tender.You can season with salt and pepper to taste.
- To serve, sprinkle fresh cilantro on top and pair it with some rice or bread to soak up all that delicious sauce. Enjoy!
Practical & Valuable Tips
- Want to make this dish even heartier? Try adding some chopped vegetables like bell peppers or zucchini to the skillet along with the chicken.
- If you like it spicy, serve with a side of hot sauce! It elevates the heat even more!
- Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it on the stove or in the microwave.
Equipment Needed
Here’s what you’ll want to have on hand:
- A large skillet (preferably non-stick)
- A wooden spoon or spatula for stirring
- A cutting board and knife to chop your ingredients
- Measuring cups and spoons for accurate ingredient measurements
- A bowl for serving
Frequently Asked Questions
- Can I use frozen chicken for this recipe? Yes, you can! Just make sure to thaw it before cooking, as cooking frozen chicken can lead to uneven cooking.
- What can I serve with this dish? It pairs wonderfully with rice, quinoa, or even with crusty bread to soak up that creamy sauce.
- Can I make this dish in advance? Absolutely! Just reheat gently on the stove when you’re ready to serve.
- How can I make this less spicy? You can reduce or omit the red pepper flakes and serve with a side of sour cream to balance out the heat.
- Is there a substitute for coconut milk? You could use almond milk or any other non-dairy milk, but you’ll miss out on that creamy flavor! If you want the richness, full-fat coconut milk is your best bet.
Did you try this Spicy Brazilian Coconut Chicken? I would love to hear how it turned out for you! Don’t forget to follow me on Pinterest for more delicious recipes that will spice up your dinner table!
