Spicy Brazilian Coconut Chicken
This Spicy Brazilian Coconut Chicken is super fragrant, flavorful, and packed full of perfectly tender chicken. The creamy sauce made with coconut milk, fresh ginger, garlic, and warming spices offers a balanced kick and comforting richness.
Equipment
- 1 Mixing bowl Large
- 1 Skillet or Pressure cooker 12-inch or electric pressure cooker
Ingredients
Main ingredients
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper or to taste
- 4 chicken breasts boneless, skinless
- 3 tablespoon olive oil or coconut oil
- 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 tablespoon fresh lemon juice
- 14 ounce unsweetened coconut milk
- 2 tablespoon fresh parsley or cilantro chopped
Instructions
Instructions
- Mix cumin, cayenne, turmeric, coriander, garlic powder, salt, and pepper in a small bowl. Rub mixture over chicken breasts to coat.
- Heat olive or coconut oil in a pressure cooker over medium-high heat. Brown chicken 5-6 minutes per side. Remove and set aside.
- Sauté chopped onion until translucent, about 5 minutes. Add garlic and cook another 30 seconds until fragrant.
- Pour in coconut milk, scrape the bottom to deglaze. Simmer for 5 minutes to develop flavor.
- Return chicken to pot, spoon sauce on top. Seal lid and pressure cook on high for 8 minutes.
- Let naturally release pressure for 5 minutes, then quick release any remaining pressure.
- Open lid carefully and check sauce consistency.
- Sprinkle with chopped parsley or cilantro before serving.
- Serve with rice or preferred side dish.
- Enjoy hot!
Notes
Spice level can be adjusted by reducing cayenne pepper or jalapeno. Store leftovers in airtight container for 3-4 days, or freeze for longer storage. Reheat gently and enjoy over rice or pasta.