1-Getting started with this Spicy Brazilian Coconut Chicken is a breeze, and I’ll walk you through it like we’re chatting in your kitchen. First, in a large bowl, combine 1 teaspoon ground cumin, 1 teaspoon cayenne pepper, 1 teaspoon turmeric, 1 teaspoon ground coriander, ½ teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon pepper. Add 4 boneless, skinless chicken breasts and rub the spice mixture all over to coat them well.

2-Next, heat 2 tablespoons of olive oil or coconut oil in a large skillet over medium heat. Cook the chicken on both sides until browned and cooked through, which takes about 6 to 8 minutes per side. Transfer the chicken to a plate and cover with foil to keep it warm. Now, add the remaining 1 tablespoon of oil to the skillet and sauté 1 chopped medium onion, 1 seeded and chopped jalapeno pepper, 1 tablespoon chopped fresh ginger, and 3 minced garlic cloves until the onion is soft and translucent, about 5 minutes.

3-Then, stir in 3 chopped small medium tomatoes and 2 tablespoons freshly squeezed lemon juice, seasoning with a bit more salt and pepper if needed. Cook for another 5 minutes until the tomatoes soften. Pour in 14 ounces of unsweetened coconut milk and simmer until the sauce thickens slightly, around 5 minutes. Finally, return the chicken and any juices to the skillet, reduce the heat to low, and cook together for 5 minutes. Garnish with 2 tablespoons chopped fresh parsley or cilantro before serving. If you’re a grilling fan, pair this with techniques from our grilled chicken thighs recipe for an outdoor variation.