Brazilian Chicken with Coconut Milk

This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It's great served over pasta or rice

Yield: 4 servings
Community Recipe from

Ingredients

  • teaspoon(s) cumin

Preparation

  1. Ingredients

  2. 1 teaspoon ground cumin
  3. 1 teaspoon ground cayenne pepper
  4. 1 teaspoon ground turmeric
  5. 1 teaspoon ground coriander
  6. 4 skinless, boneless chicken breast halves
  7. salt and pepper to taste
  8. 2 tablespoons olive oil
  9. 1 onion, chopped
  10. 1 tablespoon minced fresh ginger
  11. 2 jalapeno peppers, seeded and chopped
  12. 2 cloves garlic, minced
  13. 3 tomatoes, seeded and chopped
  14. 1 (14 ounce) can light coconut milk
  15. 1 bunch chopped fresh parsley

  16. Directions

  17. 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.
  18. 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.
  19. 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. Serve over the chicken. Garnish with the parsley.

July 2011

This recipe is a personal recipe added by 135Grayland and has not been tested or endorsed by MyRecipes.

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