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Brazilian Chicken With Coconut Milk Sauce

5.0(11)

Awwww the aroma will fill your house when this is cooking. I generally serve over rice, but pasta is nice too.

by Sassy in da South·published 2008-06-03

Chicken Breast

Servings

4 serving(s)

Total time

prep 15 min

Calories / serving

243 kcal

Ingredients (15)

serves

Instructions (13 steps)

01In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander.
02Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.

03Heat 1 tablespoon olive oil in a skillet over medium heat.

04Place the chicken in the skillet.

05Cook 10 to 15 minutes on each side, until no longer pink and juices run clear.

06Remove from heat and set aside.

07Heat the remaining olive oil in the skillet.

08Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender.

09Mix in the tomatoes and continue cooking 5 to 8 minutes.

10Stir in the coconut milk.

11You may add additional salt and/or pepper to the sauce, if desired.

12Serve over the chicken.

13Garnish with the parsley.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.