Spicy Brazilian Coconut Chicken
This dish features tender chicken breasts simmered in a spicy coconut sauce.
Equipment
- Skillet
- Chopping Board
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
For the Sauce
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 cup canned tomatoes, drained and chopped
- 1 cup coconut milk
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon ground cumin
- 1 teaspoon red pepper flakes
- to taste Salt and pepper
- ¼ cup fresh cilantro, chopped
- 1 piece lime, cut into wedges for serving
Instructions
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened.
- Add chicken breasts to the skillet and cook until browned on both sides.
- Stir in garlic, ginger, cumin, and red pepper flakes. Cook for a minute.
- Add canned tomatoes and coconut milk. Bring to a simmer and cook until chicken is cooked through.
- Season with salt and pepper. Serve with chopped cilantro and lime wedges.
Notes
You can adjust the level of spiciness by adding more or less red pepper flakes.