Brazilian Chicken with Coconut Milk You Have To Try

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Brazilian Chicken with Coconut Milk
"This simple hen in a colourful coconut milk sauce will fill your kitchen with the engaging aromas of South American cooking. It's top notch served over pasta or rice."

Ingredients :

  • 1 teaspoon floor cumin
  • 1 teaspoon floor cayenne pepper
  • 1 teaspoon floor turmeric
  • 1 teaspoon ground coriander
  • 4 skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 tablespoon minced fresh ginger
  • 2 jalapeno peppers, seeded and chopped
  • 2 cloves garlic, minced
  • three tomatoes, seeded and chopped
  • 1 (14 ounce) can mild coconut milk
  • 1 bunch chopped sparkling parsley

Instructions :

Prep : 15M Cook : 4M Ready in : 45M
  • In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the fowl inside the bowl, season with salt and pepper, and rub on all sides with the spice combination.
  • Heat 1 tablespoon olive oil in a skillet over medium warmness. Place the fowl within the skillet. Cook 10 to 15 mins on each aspect, till not pink and juices run clear. Remove from warmness and set apart.
  • Heat the last olive oil within the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 mins, or till gentle. Mix in the tomatoes and hold cooking 5 to 8 minutes. Stir inside the coconut milk. Serve over the chicken. Garnish with the parsley.

Notes :


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