Description
Spicy Brazilian Coconut Chicken is a vibrant and flavorful dish that transports your taste buds to a tropical paradise. This easy-to-make recipe features tender chicken simmered in rich coconut milk and a blend of fiery spices, creating a delightful balance of heat and sweetness. Perfect for weeknight dinners or impressing guests, this dish ensures everyone will be asking for seconds. Enjoy it over rice or with some crusty bread to soak up the luscious sauce, making every bite a memorable experience.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (13.5 oz) full-fat coconut milk
- 1 inch fresh ginger, peeled and finely chopped
- 4 garlic cloves, minced
- 1 tsp red pepper flakes (adjust to taste)
- ¼ cup fresh cilantro, chopped
- ¼ cup low-sodium soy sauce
- 2 tbsp fresh lime juice
- 2 tbsp light brown sugar
Instructions
- Gather all ingredients and chop garlic and ginger finely.
- In a large pan over medium heat, add 2 tbsp olive oil. Sauté garlic and ginger for about 1 minute until fragrant.
- Add chicken breasts; sear each side for about 5-7 minutes until golden brown.
- Pour in coconut milk, soy sauce, lime juice, and brown sugar; stir gently and bring to a simmer.
- Add red pepper flakes according to your spice preference; simmer for an additional 10-15 minutes.
- Once chicken reaches an internal temperature of 165°F (75°C), remove from heat, garnish with cilantro, and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 chicken breast with sauce (about 6 oz)
- Calories: 405
- Sugar: 5g
- Sodium: 700mg
- Fat: 21g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg
Keywords: For enhanced flavor, marinate chicken overnight in the sauce before cooking. Substitute chicken with shrimp or tofu for different protein options. Store leftovers in an airtight container for up to three days; reheat gently on the stove.