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Recipes
Brazilian Style Coconut Chicken
Recipe

17 INGREDIENTS • 9 STEPS • 35MINS

Brazilian Style Coconut Chicken

4.3
6 ratings
Chicken breast seared and braised in a spiced coconut tomato sauce. Serve it over pasta or rice!
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Brazilian Style Coconut Chicken
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Chicken breast seared and braised in a spiced coconut tomato sauce. Serve it over pasta or rice!
35MINS
Total Time
$3.96
Cost Per Serving
Ingredients
Servings
4
US / Metric
Salt
to taste
Coconut Oil
2 Tbsp
Coconut Oil
or Olive Oil
Coconut Oil
1 tsp
Coconut Oil
Onion
1
Onion, finely chopped
Ground Coriander
1 tsp
Ground Coriander
Ground Cumin
1/2 Tbsp
Ground Cumin, ground
Garlic
5 cloves
Garlic, finely chopped
Chicken Broth
1 cup
Chicken Broth
Coconut Milk
14 fl oz
Coconut Milk
Tomato
3
Tomatoes, deseeded, chopped
Fresh Parsley
1 handful
Chili Pepper
1
Chili Pepper
Pasta
to taste
Pasta, cooked
or Cooked Rice
Nutrition Per Serving
VIEW ALL
Calories
486
Fat
33.1 g
Protein
38.8 g
Carbs
11.3 g
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Brazilian Style Coconut Chicken
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Cooking InstructionsHide images
step 1
Rinse and pat dry the Boneless, Skinless Chicken Breasts (4). Butterfly each breast by cutting through the thickest part of the middle with a very sharp knife and making two fillets out of each one.
step 1 Rinse and pat dry the Boneless, Skinless Chicken Breasts (4). Butterfly each breast by cutting through the thickest part of the middle with a very sharp knife and making two fillets out of each one.
step 2
Season both sides with Salt (to taste) and Ground Black Pepper (to taste). In a small bowl, prepare the Ground Turmeric (1/2 Tbsp), Ground Coriander (1 tsp), and Ground Cumin (1/2 Tbsp) Set aside.
step 2 Season both sides with Salt (to taste) and Ground Black Pepper (to taste). In a small bowl, prepare the Ground Turmeric (1/2 Tbsp), Ground Coriander (1 tsp), and Ground Cumin (1/2 Tbsp) Set aside.
step 3
Place Coconut Oil (2 Tbsp) in a skillet and heat it. Once it is hot, start browning the chicken on both sides. Work in batches and place on a paper towel lined plate. Set the browned chicken aside.
step 3 Place Coconut Oil (2 Tbsp) in a skillet and heat it. Once it is hot, start browning the chicken on both sides. Work in batches and place on a paper towel lined plate. Set the browned chicken aside.
step 4
Add the Onion (1) to the skillet. Cook for about 5 minutes until it is softened and translucent.
step 4 Add the Onion (1) to the skillet. Cook for about 5 minutes until it is softened and translucent.
step 5
Make a well in the middle and add the remaining Coconut Oil (1 tsp). Add the turmeric spice mix. Allow the spices to cook for a couple of minutes.
step 5 Make a well in the middle and add the remaining Coconut Oil (1 tsp). Add the turmeric spice mix. Allow the spices to cook for a couple of minutes.
step 6
Add the Garlic (5 cloves), Fresh Ginger (1 Tbsp) and Chili Pepper (1).
step 6 Add the Garlic (5 cloves), Fresh Ginger (1 Tbsp) and Chili Pepper (1).
step 7
Add the Chicken Broth (1 cup), Coconut Milk (14 fl oz), and Tomatoes (3). Mix everything together.
step 7 Add the Chicken Broth (1 cup), Coconut Milk (14 fl oz), and Tomatoes (3). Mix everything together.
step 8
Return the chicken to the pan. Simmer for 15 to 20 minutes until the chicken is completely cooked through. Taste to check for Salt (to taste). Adjust if needed.
step 8 Return the chicken to the pan. Simmer for 15 to 20 minutes until the chicken is completely cooked through. Taste to check for Salt (to taste). Adjust if needed.
step 9
Serve over Pasta (to taste) and top with some Fresh Parsley (1 handful). Enjoy!
step 9 Serve over Pasta (to taste) and top with some Fresh Parsley (1 handful). Enjoy!
Tags
view more tags
Dairy-Free
American
Budget-Friendly
Lunch
Chicken
Shellfish-Free
Pasta
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