Brazilian Chicken With Coconut Milk Sauce Recipe
Awwww the aroma will fill your house when this is cooking. I generally serve over rice, but pasta is nice too.
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 4 boneless skinless chicken breast halves
- salt, to taste
- pepper, to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 tablespoon minced fresh ginger
- 2 jalapeno peppers, seeded and chopped
- 2 garlic cloves, minced
- 3 tomatoes, seeded and chopped
- 1 (14 ounce) can light coconut milk
- 1 bunch chopped fresh parsley
Instructions
- In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander.
- Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Place the chicken in the skillet.
- Cook 10 to 15 minutes on each side, until no longer pink and juices run clear.
- Remove from heat and set aside.
- Heat the remaining olive oil in the skillet.
- Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender.
- Mix in the tomatoes and continue cooking 5 to 8 minutes.
- Stir in the coconut milk.
- You may add additional salt and/or pepper to the sauce, if desired.
- Serve over the chicken.
- Garnish with the parsley.
Add Your Own Notes
Nutrition
Serving: 281gCalories: 242.9kcalCarbohydrates: 10.1gProtein: 27.3gFat: 10.6gSaturated Fat: 1.7gCholesterol: 75.5mgSodium: 158.8mgFiber: 3.1gSugar: 4.2g
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