Name: Brazilian Chicken with Coconut Milk
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Ground cumin - 1 teaspoon; Ground cayenne pepper - 1 teaspoon; Ground turmeric - 1 teaspoon; Ground coriander - 1 teaspoon; Skinless, boneless chicken breast halves - 4; Salt and pepper to taste - 4; Olive oil, divided - 2 tablespoons; Onion, chopped - 1; Jalapeno peppers, seeded and chopped - 2; Minced fresh ginger - 1 tablespoon; Garlic, minced - 2 cloves; Tomatoes, seeded and chopped - 3; Light coconut milk - 1 (14 ounce) can; Chopped fresh parsley, for garnish - 1 bunch

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Brazilian Chicken with Coconut Milk

1. Ground cumin - 1 teaspoon

2. Ground cayenne pepper - 1 teaspoon

3. Ground turmeric - 1 teaspoon

4. Ground coriander - 1 teaspoon

5. Skinless, boneless chicken breast halves - 4

6. Salt and pepper to taste - 4

7. Olive oil, divided - 2 tablespoons

8. Onion, chopped - 1

9. Jalapeno peppers, seeded and chopped - 2

10. Minced fresh ginger - 1 tablespoon

11. Garlic, minced - 2 cloves

12. Tomatoes, seeded and chopped - 3

13. Light coconut milk - 1 (14 ounce) can

14. Chopped fresh parsley, for garnish - 1 bunch

How to cook deliciously - Brazilian Chicken with Coconut Milk

1. Stage

Mix together cumin, cayenne pepper, turmeric, and coriander in a large bowl. Add chicken and season with salt and pepper; rub spices into chicken.

2. Stage

Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken in hot oil until no longer pink in the center and the juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a serving dish and set aside.

3. Stage

Heat remaining 1 tablespoon olive oil in the same skillet. Cook and stir onion, jalapeño peppers, ginger, and garlic in hot oil until onion is tender, about 5 minutes. Mix in tomatoes and cook until tomatoes are softened, 5 to 8 minutes. Stir in coconut milk and cook until sauce is warmed through.

4. Stage

Spoon sauce over chicken and garnish with parsley.