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.
- Prep: 15 minutes - Cook 30 Minutes - Servings: 4
Ingredients
| 1 tsp | ground cumin |
| 1 tsp | ground cayenne pepper |
| 1 tsp | ground turmeric |
| 1 tsp | ground coriander |
| 4 | skinless, boneless chicken breast halves |
| salt and pepper to taste | |
| 2 tbsp | olive oil |
| 1 | onion, chopped |
| 1 tbsp | minced fresh ginger |
| 2 | jalapeno peppers, seeded and chopped |
| 2 cloves | garlic, minced |
| 3 | tomatoes, seeded and chopped |
| 1 can | (14 oz) light coconut milk |
| 1 bunch | chopped fresh parsley |
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
Recipes - CategoryFood.Recipes.Culture.Brazilian