Brazilian Chicken with Coconut Milk

This coconut milk chicken features seasoned white meat browned on the stovetop and served with a creamy, flavorful pan sauce with jalapeño and tomato.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 345 Calories

Ingredients

• 1 onion, chopped
• 2 tablespoons olive oil
• salt and pepper to taste
• 4 skinless, boneless chicken breast halves
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cayenne pepper
• 1 teaspoon ground turmeric
• 1 (14 ounce) can light coconut milk
• 3 tomatoes, seeded and chopped
• 1 teaspoon ground coriander
• 1 bunch chopped fresh parsley
• 1 tablespoon minced fresh ginger
• 2 jalapeno peppers, seeded and chopped

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

Spoon sauce over chicken and garnish with parsley.