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home > recipes > meat > brazilian chicken with coconut milk
from US Serves 4 Prep and cook time: 45 minutes 1 teaspoon ground cumin 1 onion, chopped 1 teaspoon ground cayenne pepper 1 tablespoon minced fresh ginger 1 teaspoon ground turmeric 2 jalapeno peppers, seeded and chopped 1 teaspoon ground coriander 2 cloves garlic, minced 4 skinless, boneless chicken breast halves 3 tomatoes, seeded and chopped 1 (14 ounce) can light coconut milk 2 tablespoons olive oil 1 bunch chopped fresh parsley salt and pepper to taste 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. Serve over the chicken. Garnish with the parsley.

Brazilian Chicken with Coconut Milk


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(posted October 2, 2012)

from US

Serves 4
Prep and cook time: 45 minutes

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

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. Serve over the chicken. Garnish with the parsley.



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