Spicy Brazilian Coconut Chicken Pressure Cooker Recipe
This Spicy Brazilian Coconut Chicken is full of bold spices, creamy coconut milk, and tender chicken, all brought together in a pressure cooker for a warming, comforting dish that’s packed with flavor.
Equipment
- 1 Mixing bowl
- 1 12-inch Cast Iron Skillet
Ingredients
Main Ingredients
- 1 teaspoon Cumin ground
- 1 teaspoon Cayenne pepper
- 1 teaspoon Turmeric
- 1 teaspoon Coriander ground
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper or to taste
- 4 Chicken breasts boneless and 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 Lemon juice freshly squeezed
- 14 ounce Coconut milk unsweetened
- 2 tablespoon Parsley or cilantro fresh, chopped
Instructions
Instructions
- In a large bowl combine the cumin, cayenne pepper, turmeric, coriander, garlic powder, salt and pepper. Rub the mixture over chicken breasts.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Sear chicken on both sides until browned and cooked, 6–8 minutes per side. Transfer to a plate.
- Add remaining oil to skillet. Sauté onion, jalapeño, ginger, and garlic until onion is soft, about 5 minutes.
- Add tomatoes and lemon juice, season with salt and pepper, and cook for another 5 minutes until tomatoes soften.
- Stir in coconut milk and simmer for 5 minutes until sauce starts to thicken.
- Add the chicken and any juices back into the skillet. Reduce heat to low and cook for another 5 minutes.
- Garnish with chopped parsley or cilantro before serving.
- Serve hot, optionally alongside rice or vegetables to soak up the sauce.
Notes
This dish reheats very well, making it great for meal prep. Garnish generously with fresh herbs before serving and enjoy the rich, spicy, creamy goodness.