Easy Brazilian Coconut Chicken Recipe
A flavorful Brazilian chicken dish featuring tender bite-sized chicken pieces simmered in a creamy coconut milk sauce with aromatic spices, ginger, garlic, and tomatoes.
- Prep Time: 20 minutes (plus optional 30 minutes marinating)
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Sauté and Simmer
- Cuisine: Brazilian
- Diet: Gluten Free
Ingredients
Scale
- 4 boneless, skinless chicken breasts (approx. 1.5 lbs), cut into bite-sized pieces
- 3 tablespoons olive oil
- 1/2 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeno, deseeded and finely chopped (adjust to taste)
- 2 tablespoons fresh ginger, grated
- 1 cup chopped fresh tomatoes (or 14 oz canned diced tomatoes)
- 14 oz (approx. 1.5 cups) full-fat coconut milk
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground cayenne pepper (optional, for heat)
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- Fresh cilantro or parsley, chopped, for garnish (optional)
Instructions
- Begin by seasoning your chicken pieces generously. In a large bowl, combine the cumin, cayenne pepper, turmeric, coriander, salt, and black pepper. Add the chicken, tossing to ensure each piece is thoroughly coated. For enhanced flavor, allow the chicken to marinate for at least 30 minutes in the refrigerator, if time permits.
- Next, prepare your aromatic paste. In a food processor, pulse together the deseeded jalapeno, grated ginger, and minced garlic until finely chopped. Add the lemon juice and process again until you achieve a smooth paste-like consistency.
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Sear the seasoned chicken in batches until beautifully browned on all sides, about 3-4 minutes per side. Remove the chicken from the pan and set it aside.
- In the same skillet, add the chopped yellow onion and sauté until it becomes translucent, approximately 3-4 minutes. Stir in the jalapeno-ginger-garlic paste and cook for another 2 minutes, stirring frequently, allowing the aromas to bloom.
- Add the chopped tomatoes to the skillet and cook for about 5 minutes, allowing them to soften and release their juices.
- Pour in the coconut milk, stirring well to combine all the ingredients. Return the seared chicken pieces to the skillet, nestling them into the sauce. Bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the skillet, and let it simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
- Taste and adjust seasoning if needed. Garnish with fresh chopped cilantro or parsley before serving. This dish pairs wonderfully with rice or crusty bread.
Notes
- Adjust the amount of jalapeno and cayenne pepper to control the heat level.
- Marinating the chicken for 30 minutes enhances the flavor, but it can be skipped if short on time.
- This dish is best served with rice or crusty bread to soak up the creamy sauce.