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Spicy Coconut Chicken Sizzle

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3.9 from 87 reviews

This Spicy Brazilian Coconut Chicken is a fragrant and flavorful dish featuring perfectly tender boneless, skinless chicken breasts. The sauce is rich with fresh ginger, garlic, and has a delightful kick of heat from cayenne pepper and jalapeno, balanced by creamy unsweetened coconut milk. A vibrant blend of spices and fresh herbs make this dish an aromatic delight perfect for lunch or dinner.

Ingredients

Scale

Spice Mix and Chicken

  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper or to taste
  • 4 boneless, skinless chicken breasts
  • 3 tablespoons olive oil or coconut oil, divided

Vegetables and Sauce

  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon fresh ginger, chopped
  • 3 cloves garlic, minced
  • 3 medium tomatoes, chopped small
  • 2 tablespoons freshly squeezed lemon juice
  • 14 ounces unsweetened coconut milk
  • 2 tablespoons fresh parsley or cilantro, chopped

Instructions

  1. Make the Spice Rub: In a large bowl, combine the cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and black pepper. Mix well.
  2. Coat the Chicken: Add the chicken breasts to the spice mixture and rub thoroughly until each piece is evenly coated with the spice blend.
  3. Brown the Chicken: Heat 2 tablespoons of oil in a large 12-inch cast iron skillet over medium heat. Add the chicken and cook for 6 to 8 minutes per side, until browned and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
  4. Sauté Aromatics: Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat. Add the chopped onion, jalapeno, ginger, and garlic. Cook, stirring frequently, until the onion softens and becomes translucent, about 5 minutes.
  5. Add Tomatoes and Lemon Juice: Stir in the chopped tomatoes and freshly squeezed lemon juice. Season with a pinch of salt and pepper, then cook for another 5 minutes until the tomatoes soften and meld into the mixture.
  6. Simmer the Sauce: Pour in the unsweetened coconut milk and bring the mixture to a simmer. Let it cook for about 5 minutes until the sauce thickens slightly.
  7. Return Chicken to Skillet: Place the browned chicken breasts back into the skillet, including any juices collected on the plate. Reduce the heat to low and cook for an additional 5 minutes to let the flavors combine and the chicken absorb the sauce.
  8. Garnish and Serve: Sprinkle fresh chopped parsley or cilantro over the dish before serving. Enjoy hot.

Notes

  • Adjust the amount of cayenne pepper and jalapeno to control the heat level according to your preference.
  • Store leftovers in an airtight container in the refrigerator for up to 3-5 days; the flavors deepen when reheated.
  • Using unsweetened coconut milk ensures the sauce remains savory without any extra sweetness.
  • Fresh parsley or cilantro garnish adds color and fresh herbal notes. A squeeze of lime juice can enhance zestiness.

Find it online: https://yumfoodusa.com/spicy-coconut-chicken-sizzle/