Brazilian Chicken with Coconut Milk

Method

1. 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.

2. 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.

3. 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.

4. 4

   Spoon sauce over chicken and garnish with parsley.

Nutrition

calories

345 kcal

fatContent

20 g

fiberContent

3 g

sugarContent

4 g

sodiumContent

234 mg

proteinContent

29 g

cholesterolContent

72 mg

carbohydrateContent

12 g

saturatedFatContent

7 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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