Spicy Brazilian Coconut Chicken (Printable Version)
Tender chicken simmered in creamy coconut milk with jalapeños and spices for a rich, Brazilian-inspired meal.
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts
02 -
1 can (400 ml) coconut milk
03 -
1 medium onion, finely chopped
04 -
2 cloves garlic, minced
05 -
1 can (400 g) diced tomatoes, drained
06 -
1-2 fresh jalapeños, diced
07 -
1 tablespoon olive oil
08 -
1 tablespoon paprika
09 -
1 teaspoon ground cumin
10 -
1 teaspoon salt
11 -
1/2 teaspoon black pepper
12 -
1/4 cup fresh cilantro, chopped (for garnish)
13 -
Lime wedges (for serving)
# Steps:
01 -
Season chicken breasts with paprika, ground cumin, salt, and black pepper on both sides to infuse with flavor.
02 -
Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken breasts and sear until golden brown, about 6-7 minutes per side. Remove chicken and set aside.
03 -
Reduce heat to medium. Add chopped onion and minced garlic to the same skillet. Sauté until onion becomes translucent, about 4-5 minutes.
04 -
Stir in diced jalapeños and sauté for an additional 2 minutes to release their spice and flavor.
05 -
Pour in coconut milk and add drained diced tomatoes. Mix thoroughly and bring to a gentle simmer.
06 -
Return seared chicken breasts to the skillet, nestling them into the coconut milk mixture. Simmer for 10-15 minutes until chicken reaches an internal temperature of 75°C.
07 -
Remove from heat. Garnish with fresh chopped cilantro and serve hot with lime wedges. Pairs well with rice or crusty bread to absorb the sauce.
# Notes:
01 -
This Brazilian-inspired dish combines creamy coconut milk with spicy jalapeños for a balanced flavor profile.