Brazilian Chicken with Coconut Milk

Ingredients

For 4 servings

• •1 c. à café ground cumin
• •1 c. à café ground cayenne pepper
• •1 c. à café ground turmeric
• •1 c. à café ground coriander
• •4 skinless, boneless chicken breast halves
• •salt and pepper to taste
• •2 c. à soupe olive oil
• •1 onion, chopped
• •2 jalapeno peppers, seeded and chopped
• •1 c. à soupe minced fresh ginger
• •2 cloves garlic, minced
• •3 tomatoes, seeded and chopped
• •1 (14 ounce) can light coconut milk
• •1 bunch chopped fresh parsley

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.