Brazilian Chicken With Coconut Milk Sauce

READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.
  • 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.
  • 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.
  • You may add additional salt and/or pepper to the sauce, if desired.
  • Serve over the chicken.
  • Garnish with the parsley.