Brazilian Coconut Chicken is a delightful dish that transports your taste buds straight to the vibrant streets of Brazil. This recipe combines tender chicken with the rich, creamy flavor of coconut milk, creating a symphony of taste that is both comforting and exotic. The origins of this dish can be traced back to the coastal regions of Brazil, where coconut is a staple ingredient, reflecting the country’s diverse culinary heritage. People love Brazilian Coconut Chicken not only for its incredible taste and velvety texture but also for its convenience; it’s a one-pot meal that can be prepared in under an hour, making it perfect for busy weeknights or special gatherings. Join me as we explore this mouthwatering recipe that is sure to become a favorite in your home!
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup coconut milk
- 1 cup shredded unsweetened coconut
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Cooked rice, for serving
Preparing the Marinade
To start, I like to marinate the chicken to infuse it with flavor. Here’s how I do it:
- In a large bowl, combine the coconut milk, lime juice, minced garlic, grated ginger, paprika, cumin, turmeric, salt, and black pepper. Whisk everything together until well blended.
- Add the chicken breasts to the marinade, ensuring they are fully submerged. I like to use a zip-top bag for this, as it makes it easier to coat the chicken evenly.
- Seal the bag and refrigerate for at least 1 hour, but if you have time, letting it marinate overnight will enhance the flavors even more.
Preparing the Coconut Coating
While the chicken is marinating, I prepare the coconut coating. This adds a delightful crunch and flavor to the dish.
- In a shallow dish, spread out the shredded coconut. You can toast it lightly in a dry skillet over medium heat for a few minutes if you prefer a nuttier flavor, but this step is optional.
- Set aside the coconut while the chicken marinates. This way, it will be ready to use when the chicken is done soaking up all those delicious flavors.
Cooking the Chicken
Once the chicken has marinated, it’s time to cook it. Here’s how I do it:
- Preheat your oven to 375°F (190°C). This ensures that the chicken cooks evenly and gets that lovely golden color.
- Remove the chicken from the marinade, allowing any excess liquid to drip off. I like to keep the marinade for later use, as it can be turned into a sauce.
- In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
- Next, add the marinated chicken breasts to the skillet. Sear them for about 3-4 minutes on each side until they are golden brown. This step adds a nice crust to the chicken.
- Once the chicken is seared, remove it from the skillet and place it on a baking sheet lined with parchment paper.
- Now, it’s time to coat the chicken with the shredded coconut. Press the coconut onto each chicken breast, ensuring they are well covered.
- Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C). The coconut should be golden and crispy.
Making the Sauce (Optional)
If you want to elevate your dish even further, I recommend making a simple sauce using the leftover marinade. Here’s how:
- In the same skillet used for the chicken, pour in the leftover marinade. Bring it to a simmer over medium heat.
- Let it cook for about 5-7 minutes, stirring occasionally, until it thickens slightly. This will help to concentrate the flavors.
- If you want a creamier sauce, you can add a splash more coconut milk at this stage. Stir well to combine.
- Once the sauce has thickened to your liking, remove it from the heat and set it aside.
Assembling the Dish
Now that everything is cooked, it’s time to put it all together!
- Total Time: 90 minutes
- Yield: 4 servings 1x
- 4 boneless, skinless chicken breasts
- 1 cup coconut milk
- 1 cup shredded unsweetened coconut
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Cooked rice, for serving
- In a large bowl, combine the coconut milk, lime juice, minced garlic, grated ginger, paprika, cumin, turmeric, salt, and black pepper. Whisk everything together until well blended.
- Add the chicken breasts to the marinade, ensuring they are fully submerged. A zip-top bag works well for even coating.
- Seal the bag and refrigerate for at least 1 hour, or overnight for enhanced flavor.
- In a shallow dish, spread out the shredded coconut. Optionally, toast it lightly in a dry skillet over medium heat for a few minutes for a nuttier flavor.
- Set aside the coconut while the chicken marinates.
- Preheat your oven to 375°F (190°C).
- Remove the chicken from the marinade, allowing excess liquid to drip off. Reserve the marinade for later use.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the marinated chicken breasts to the skillet and sear for about 3-4 minutes on each side until golden brown.
- Remove the chicken from the skillet and place it on a baking sheet lined with parchment paper.
- Coat the chicken with the shredded coconut, pressing it onto each breast.
- Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C) and the coconut is golden and crispy.
- In the same skillet used for the chicken, pour in the leftover marinade and bring it to a simmer over medium heat.
- Cook for about 5-7 minutes, stirring occasionally, until it thickens slightly.
- For a creamier sauce, add a splash more coconut milk and stir well to combine.
- Remove from heat and set aside.
- Serve the coconut-crusted chicken over cooked rice, drizzled with the sauce, and garnish with fresh cilantro.
- For a spicier kick, consider adding red pepper flakes to the marinade.
- This dish pairs well with a side of steamed vegetables or a fresh salad.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
Conclusion:
In summary, this Brazilian Coconut Chicken recipe is an absolute must-try for anyone looking to elevate their culinary repertoire. The combination of tender chicken simmered in a rich, creamy coconut sauce infused with vibrant spices creates a dish that is not only delicious but also comforting and satisfying. Whether you’re hosting a dinner party or simply enjoying a cozy night in, this recipe is sure to impress your family and friends. For serving suggestions, I recommend pairing this dish with fluffy jasmine rice or a side of warm, crusty bread to soak up that luscious sauce. You can also add a fresh salad or some sautéed vegetables for a pop of color and nutrition. If you’re feeling adventurous, consider experimenting with variations by adding your favorite vegetables, such as bell peppers or spinach, or even incorporating some heat with a dash of chili flakes for those who enjoy a spicy kick. I encourage you to give this Brazilian Coconut Chicken a try and experience the delightful flavors for yourself. Once you do, I would love to hear about your experience! Share your thoughts, any modifications you made, or even a photo of your creation. Let’s celebrate the joy of cooking together and spread the love for this incredible dish! Print
Brazilian Coconut Chicken: A Delicious Recipe to Savor
Description
This Coconut-Crusted Chicken features tender chicken breasts marinated in a flavorful coconut milk mixture, then coated in crispy shredded coconut and baked to perfection. Served with a creamy sauce and garnished with fresh cilantro, it offers a delicious tropical twist that’s perfect over rice.
Ingredients
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