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.

• 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

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.

Step 2

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.

Step 3

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.