Description
Experience the bold and creamy flavors of Spicy Brazilian Coconut Chicken, featuring marinated chicken breasts baked to perfection in a rich coconut milk sauce. This dish combines heat from fresh chilies with aromatic spices, creating a delightful meal that’s perfect for any occasion. Serve it with rice or quinoa to enjoy every drop of the luscious sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 can (14 oz) coconut milk
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2–3 fresh red chili peppers, chopped (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric powder
- Salt and black pepper to taste
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Cooked rice or quinoa (for serving)
Instructions
- In a large mixing bowl, combine the coconut milk, olive oil, minced garlic, grated ginger, chopped chili peppers, ground cumin, ground coriander, smoked paprika, turmeric powder, lime juice, salt, and black pepper.
- Whisk the mixture until well combined, ensuring that all spices are evenly distributed throughout the coconut milk.
- Add the chicken breasts to the marinade, making sure they are fully submerged. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag.
- Refrigerate the chicken for at least 1 hour, or preferably overnight, to allow the flavors to penetrate the meat.
- Preheat your oven to 375°F (190°C).
- Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15 minutes before cooking.
- In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Once the oil is hot, carefully add the marinated chicken breasts to the skillet, reserving the marinade for later use.
- Sear the chicken for about 4-5 minutes on each side, or until golden brown.
- Once the chicken is browned, pour the reserved marinade over the chicken in the skillet. Bring the mixture to a gentle simmer.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Once cooked, remove the skillet from the oven and let the chicken rest for about 5 minutes before slicing.
- While the chicken is resting, place the skillet with the remaining sauce on the stovetop over medium heat.
- Bring the sauce to a gentle simmer, stirring occasionally. Allow it to reduce slightly for about 5-7 minutes.
- Taste the sauce and adjust the seasoning with additional salt, pepper, or lime juice if needed.
- Slice the rested chicken breasts into strips or serve them whole.
- On a serving platter, arrange the sliced chicken and drizzle the reduced coconut sauce generously over the top.
- Garnish with freshly chopped cilantro.
- Serve with cooked rice or quinoa to soak up the delicious sauce.
- Optionally, add lime wedges on the side for a zesty kick.
Notes
- Pair the dish with sautéed vegetables or a fresh salad to balance the richness of the coconut sauce.
- For a milder dish, reduce the number of chili peppers or remove the seeds before chopping.
- Consider topping the dish with toasted coconut flakes or crushed peanuts for added texture.
- This dish can be made ahead of time and reheated, making it perfect for meal prep.
- Prep Time: 60 minutes
- Cook Time: 30 minutes