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Brazilian Chicken with Coconut Milk
Brazilian Chicken with Coconut Milk
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Coconut milk chicken with spiced white meat in a creamy jalapeño-tomato sauce.
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
  • 1 onion, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 3 tomatoes, seeded and chopped
  • 1 (14 ounce) can light coconut milk
  • 1 bunch chopped fresh parsley
Instructions:
  • In a large bowl, combine cumin, cayenne pepper, turmeric, and coriander. Add chicken, season with salt and pepper, then massage the spices into the chicken.
  • In a large skillet, warm 1 tablespoon of olive oil over medium heat. Cook the chicken until golden brown on both sides and fully cooked, about 10-15 minutes per side. Make sure the internal temperature reaches 165°F (74°C) using an instant-read thermometer. Transfer the cooked chicken to a serving dish and let it rest.
  • In the same skillet, heat the remaining tablespoon of olive oil. Sauté onion, jalapeño peppers, ginger, and garlic until onion is tender, about 5 minutes. Add tomatoes and cook until softened, 5 to 8 minutes. Mix in coconut milk and simmer until the sauce is warmed through.
  • Pour the delicious sauce over the succulent chicken and top it off with fresh parsley for an elegant touch.

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