Brazilian Chicken With Coconut Milk Sauce

Recipe by Sassy in da South

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

Top Review by LAFFY TAFFY

This is an easy, flavorful dish. My family loved it. Instead of serving the sauce over the chicken, I cooked the chicken until almost done, then cut it into cubes and finished it off in the sauce.

Ingredients Nutrition


  1. In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander.
  2. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat.
  4. Place the chicken in the skillet.
  5. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear.
  6. Remove from heat and set aside.
  7. Heat the remaining olive oil in the skillet.
  8. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender.
  9. Mix in the tomatoes and continue cooking 5 to 8 minutes.
  10. Stir in the coconut milk.
  11. You may add additional salt and/or pepper to the sauce, if desired.
  12. Serve over the chicken.
  13. Garnish with the parsley.

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