Spicy Brazilian Coconut Chicken (Print-Friendly Version)
Tender chicken breasts simmered in coconut milk with jalapeños and spices for a rich meal.
# What You'll Need:
→ Chicken and Marinade
01 -
4 boneless, skinless chicken breasts
02 -
1 tablespoon paprika
03 -
1 teaspoon ground cumin
04 -
1 teaspoon salt
05 -
½ teaspoon black pepper
→ Sauce
06 -
1 tablespoon olive oil
07 -
1 medium onion, finely chopped
08 -
2 cloves garlic, minced
09 -
1-2 fresh jalapeños, diced
10 -
1 can (400 ml) coconut milk
11 -
1 can (400 g) diced tomatoes, drained
→ Garnish
12 -
¼ cup fresh cilantro, chopped
13 -
Lime wedges, for serving
# How to Make It:
01 -
Season chicken breasts evenly on both sides with paprika, ground cumin, salt, and black pepper.
02 -
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear until golden brown, about 6-7 minutes per side. Remove and set aside.
03 -
Reduce heat to medium. In the same skillet, sauté chopped onion and minced garlic until translucent, about 4-5 minutes.
04 -
Stir in diced jalapeños and cook for an additional 2 minutes to release their flavor.
05 -
Pour in coconut milk and add drained diced tomatoes. Stir well and bring to a gentle simmer.
06 -
Return seared chicken breasts to the skillet, nestling them into the sauce. Simmer for 10-15 minutes until the chicken reaches an internal temperature of 75°C.
07 -
Remove from heat. Garnish with fresh cilantro and serve hot with lime wedges. Pairs well with rice or crusty bread.
# Additional Tips:
01 -
This Brazilian-inspired dish balances creamy coconut milk with spicy jalapeños for a rich flavor profile.