This creamy, veggie-loaded, sweet and spicy Chicken in Coconut Milk with Swoodles is a twist on this Brazilian Chicken recipe my mom introduced me to a few years ago. Chicken and I are good buddies, I love it and will eat it every night if you let me. If you add warm spices and coconut milk, I’m there, with bells on, fork in hand.
Much like this peanutty-curry-chicken thing, I’ve made this dish so many times over the years that it’s slowly morphed into almost a completely new thing. I stuck with the original recipe’s spice combo: cayenne, cumin, turmeric, and coriander (from my fave spice shop: mine!). But I chopped up the chicken (bite-sized pieces expedite getting this goodness into my mouth), added a little chicken bullion, brown sugar, and extra veggies (flavor!), and stirred in some swoodles to round it all out (swoodles = spiralized sweet potatoes=💗).
The spiralizer is new in my life, and while I’ve not become the glowing vegetable goddess I imagined, I do now prefer swoodles and zoodles (zucchini noodles) to pasta sometimes. After much research, the Mueller brand spiralizer is what I got and it’s a snap to use.
Oh wait… I forgot to also tell you, this is a one-pot meal! High five. If you get all your goodies in place:
Then season and sear your chicken:
You can throw it all in with the coconut milk and simmer till it’s done:
Soooo pretty, and easy, and healthy, and yummy! Enjoy💖Print
Chicken in Coconut Milk with Swoodles
Creamy, veggie-loaded, sweet and spicy Chicken in Coconut Milk with Swoodles is a delicious, healthy, one-pot dinner!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: one-pot
- Cuisine: Brazilian
- 2 T olive oil
- 1/2 t ground cayenne
- 1 t ground cumin
- 1 t ground turmeric
- 1 t ground coriander
- salt and pepper
- 2 boneless skinless chicken breasts, cut into 1” pieces
- 1 small onion, sliced thin
- 1 T ginger, minced
- 1/2 a bell pepper, sliced thin (I like yellow, orange, or red)
- 1 jalapeno, sliced thin (remove the seeds if you want it less spicy)
- 1/2 a pint of cherry tomatoes, sliced in half or left whole if they’re tiny
- 1 sweet potato, spiralized
- 2 cloves of garlic, minced
- 1 can of coconut milk (full-fat, not the light stuff)
- 1 chicken bullion cube
- a pinch of brown sugar
- 1/4 C chopped cilantro
- Combine the cayenne, cumin, turmeric, coriander. Season the chicken pieces with a big pinch of salt and pepper, then coat with the spice mixture. Heat the oil in a large skillet over medium-high heat, add the chicken and cook for about 5 minutes, stirring occasionally, until the outside is no longer pink (no need to cook it all the way through yet).
- Using tongs or a slotted spoon, remove the chicken to a plate and lower the heat to medium. Add the onion, ginger, bell pepper, and jalapeno. Cook, stirring until they begin to soften, about 3 minutes. Add the tomatoes and swoodles and cook, stirring, about 3 minutes. Add the garlic and cook for another minute.
- Return the chicken to the skillet with the veggies, add the coconut milk, chicken bullion, and pinch of brown sugar. Turn the heat to high, bring mixture to a boil, then reduce the heat to low, cover, and simmer for about 5 minutes until the chicken is cooked through and the swoodles are soft. Taste and season with salt and pepper if needed. Garnish with cilantro and serve!