Brazilian Coconut Chicken
This spicy, flavorful dish is loaded with spice and pieces of tender chicken. Serve over steamed white rice. This recipe makes 4 servings.
PREP TIME
10 minutes
COOK TIME
40 minutes
Ingredients
4 boneless, skinless chicken breasts
1 14-ounce can unsweetened coconut milk
3 tablespoons coconut or vegetable oil, divided
1 medium yellow onion, chopped
1 jalapeño pepper, seeded and finely chopped
1 tablespoon grated fresh ginger
3 cloves garlic, minced
3 medium tomatoes, finely chopped
Juice from 1 fresh lemon
1 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon ground coriander
2 tablespoons freshly chopped parsley or cilantro
1 teaspoon salt
1/2 teaspoon pepper
1 14-ounce can unsweetened coconut milk
3 tablespoons coconut or vegetable oil, divided
1 medium yellow onion, chopped
1 jalapeño pepper, seeded and finely chopped
1 tablespoon grated fresh ginger
3 cloves garlic, minced
3 medium tomatoes, finely chopped
Juice from 1 fresh lemon
1 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon ground coriander
2 tablespoons freshly chopped parsley or cilantro
1 teaspoon salt
1/2 teaspoon pepper
Directions
Add cumin, cayenne pepper, turmeric, coriander, garlic powder, salt and pepper to a large mixing bowl. Add chicken to bowl and rub with the spice mixture so that the chicken is well coated.
Heat a large, nonstick skillet to medium on the stove top. Add chicken to pan and cook for 12-14 minutes, flipping halfway through the cooking process. Remove chicken to a plate and cover with foil.
Add remaining oil to skillet. Add the onion and jalapeño and cook until the onion becomes fragrant and translucent, about 5 minutes. Add garlic and ginger and cook for 2 minutes more. Add tomatoes and lemon juice and cook for 5 more minutes. Stir in the coconut milk and simmer until the sauce begins to thicken, about 5 minutes. Add chicken back to pan and cook for 5 more minutes. Garnish with parsley or cilantro before serving.
Heat a large, nonstick skillet to medium on the stove top. Add chicken to pan and cook for 12-14 minutes, flipping halfway through the cooking process. Remove chicken to a plate and cover with foil.
Add remaining oil to skillet. Add the onion and jalapeño and cook until the onion becomes fragrant and translucent, about 5 minutes. Add garlic and ginger and cook for 2 minutes more. Add tomatoes and lemon juice and cook for 5 more minutes. Stir in the coconut milk and simmer until the sauce begins to thicken, about 5 minutes. Add chicken back to pan and cook for 5 more minutes. Garnish with parsley or cilantro before serving.
Looking for inspiration? Try these recipes:
Cucumber Gazpacho
Caramelized Onion Mushroom Crostini
Potato, Mushroom and Onion Skillet
