Spicy Brazilian Coconut Chicken: Quick, Flavorful Summer Bliss

A vibrant and exciting dish that transforms weeknight dinners into a tropical escape with juicy chicken and creamy coconut sauce. Perfectly gluten-free!

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Brazilian

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces boneless, skinless chicken breasts pat them dry
1 cup gluten-free chicken broth

For the Creamy Sauce

1 can full-fat coconut milk for best creamy texture
2 tablespoons tomato paste adds richness and sweetness

For the Spice & Flavor

2 teaspoons smoked paprika or regular paprika
1 teaspoon chili flakes adjust for heat preference
1 inch fresh ginger or ½ teaspoon ground ginger
2 tablespoons fresh lime juice for brightness

For the Aromatics

1 medium onion chopped
2 cloves garlic minced

For Garnishing

¼ cup fresh cilantro chopped, added just before serving

Equipment

Large skillet

Method

Cooking Steps

Prep the Chicken: Season the chicken breasts with salt and pepper.
Sear the Chicken: Heat oil in a skillet, sear chicken for 5-7 minutes on each side until golden brown.
Make the Sauce: Sauté onion and garlic, add spices, and cook until fragrant for 3-4 minutes.
Add Liquids: Pour in coconut milk, broth, lime juice, and tomato paste, stir and bring to simmer.
Combine: Return chicken to skillet, simmer for 10-15 minutes until cooked to 165°F (75°C).
Adjust and Serve: Taste sauce, adjust seasoning, serve hot garnished with cilantro.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 10gProtein: 26gFat: 30gSaturated Fat: 22gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 600mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Best enjoyed fresh, avoiding refreezing once thawed.

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