You catch the smell through the steam vent and suddenly you are starving. It’s that kinda aroma that drifts around the kitchen, teasing your senses with promises of something rich and comforting. The pressure cooker is working hard, and y'all, the steam cues tell you dinner's nearly ready.
Because this recipe’s not just about fast cooking it’s about layering flavors that get better the minute you let it slow release. You notice the mixture of spices, the creamy coconut milk hugging the chicken, making it tender with every tick of the timer. You can almost taste the warmth already.
Then you remember that tender pull of chicken when it's just right—not dry or overcooked but juicy and perfect. The quick release sets you free from waiting too long, so you jump right into that plate of goodness, knowing you nailed dinner tonight.
Why This Recipe Works Every Single Time
- Combining cumin cayenne turmeric and coriander brings a full spectrum of warm spicy flavors that wake up your taste buds. Check out our warm spice blends and spicy chicken dishes for more flavor ideas.
- Pressure cooking locks in moisture so your chicken stays juicy and tender even if you get busy and forget about it. Learn about pressure cooking tips to perfect your technique.
- Brown your chicken first for that rich color and extra depth that a quick sear adds—it ain't just for looks.
- Coconut milk adds a creamy texture that balances the heat from the jalapeños and spices real good.
- Using fresh ginger garlic and jalapeños gives the dish a fresh brightness that kinda lifts it up from being too heavy.
- The slow release option lets the flavors marry gently, making everything taste even better the next day if there’s leftovers.
What Goes Into the Pot Today
- 1 teaspoon ground cumin
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 4 skinless boneless chicken breast halves (gotta get those tender pulls)
- Salt and pepper to taste
- 2 tablespoons olive oil, divided
- 1 onion, chopped
- 2 jalapeño peppers, seeded and chopped (use more or less depending on how dang spicy you want it)
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 3 tomatoes, seeded and chopped (adds a nice tang and texture boost)
- 1 (14 ounce) can light coconut milk (the creamy base that brings it all together)
- 1 bunch chopped fresh parsley for garnish (fresh green is always nice on top)
How It All Comes Together Step by Step
Step 1 You mix up the ground cumin, cayenne pepper, turmeric, and coriander for your spice blend. Then season your chicken breasts with salt, pepper, and half of this mix. This starts all the flavor building before you even turn on the cooker.
Step 2 Heat a tablespoon of olive oil in your large skillet over medium-high heat. Toss in the chicken and brown ’em on both sides till they got that golden caramel look about 6 to 8 minutes total. Then take them out and set aside. This step adds that rich taste y’all want.
Step 3 Using the same skillet add your remaining tablespoon of olive oil. Sauté chopped onion, jalapeño peppers, and minced fresh ginger till they smell fragrant and soften up about 5 mins. This wakes up your aromatics and makes your kitchen smell dang good.
Step 4 Stir in the remaining spice mixture into the skillet and cook it for about a minute more. This gives the spices a chance to toast a bit which makes flavors pop real good.
Step 5 Return the browned chicken to the skillet. Pour in the coconut milk and bring everything to a simmer. Then reduce heat to low, cover the skillet and simmer for 15 to 20 minutes until the chicken cooks through and is super tender.
Step 6 Taste and adjust salt and pepper if needed. Serve this hot with some rice or your favorite side dish. The steam cues and tender pull will tell you it’s ready to get eaten.
Smart Shortcuts for Busy Days
- Use pre-minced garlic and ginger from the jar to save chop time without losing too much flavor.
- Grab canned diced tomatoes instead of chopping fresh—works fine when you gotta rush.
- If you want a faster cook skip browning chicken and just toss it right in with spices and coconut milk; pressure cooker does a solid job all by itself.
The Flavor Experience Waiting for You
First thing you’ll notice is the creamy texture from the coconut milk that soothes and balances the spicy cayenne and jalapeños. It ain’t too hot but it’s got that perfect little kick to keep your tongue dancing.
The warm spices like cumin turmeric and coriander hug the chicken with their earthy tones while fresh ginger and garlic add bright pops that keep it fresh. You get this little dance of flavors with every bite, it's dang satisfying.
And y’all that juicy tender chicken that just falls apart when you pull it? Yeah that’s what makes this dish so dang good for dinner after a long day. You won’t wanna stop eatin till the plate’s clean.
Keeping Leftovers Fresh and Ready
Cool your leftovers to room temperature before sticking ’em in the fridge. Store in an airtight container to keep moisture in and flavors from fading. It’ll stay good and tasty for about 3 to 4 days.
For longer storage freeze your chicken in freezer-safe bags or containers. Don’t forget to squeeze out as much air as you can to prevent freezer burn. This will keep well for up to 2 months so you can enjoy it later.
When ready to eat just thaw in the fridge overnight and reheat gently on the stove or microwave. Using the slow release option when reheating keeps the chicken tender and flavors well combined again.
Your Most Asked Questions Answered
- Can I use chicken thighs instead of breasts? Totally yes! Thighs will be even more juicy and flavorful, just adjust cooking time slightly if needed.
- How spicy is this dish? It’s got a nice mild to medium heat depending on how much jalapeños and cayenne you add. You can always tone it down if you don’t like too much kick.
- Can I double the recipe? Yep you can but make sure your pressure cooker isn’t overfilled more than halfway for best results.
- What sides go best with it? Rice is classic but you could also do couscous, quinoa or simple steamed veggies.
- Do I have to brown the chicken? Browning isn’t required but really ups the flavor and gives a nice color so it’s worth the effort if you got time.
- Can I make this recipe dairy free? Yes for sure! Coconut milk makes it creamy and dairy free already so you’re good.
Pressure Cooker Brazilian Chicken with Coconut Milk
Equipment
- 1 Large skillet
Ingredients
Main ingredients
- 1 teaspoon ground cumin
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 4 skinless boneless chicken breast halves
- Salt and pepper to taste
- 2 tablespoons olive oil divided
- 1 onion chopped
- 2 jalapeño peppers seeded and chopped
- 1 tablespoon minced fresh ginger
- 2 cloves garlic minced
- 3 tomatoes seeded and chopped
- 1 can light coconut milk 14 ounces
- 1 bunch chopped fresh parsley for garnish
Instructions
Instructions
- Mix together cumin, cayenne, turmeric, and coriander. Season chicken with salt, pepper, and half of the spice mix.
- Heat 1 tablespoon olive oil in a skillet, brown chicken on both sides (6-8 mins total), remove and set aside.
- In same skillet, add remaining olive oil and sauté onion, jalapeños, and ginger for 5 mins until fragrant.
- Add remaining spice mix and stir for 1 minute to toast spices.
- Return chicken to skillet, add coconut milk, bring to simmer, cover and cook on low for 15-20 mins until chicken is done.
- Adjust seasoning and serve hot with rice or side of choice, garnish with parsley.
