Brazil is a country with a great culture, customs and traditions, which are displayed on the fantastic attractions that keeps the celebrations of festivals including the Carnival, but also has one of its most features, which is the preparation of delicious meals, including desserts and drinks. 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.
- 2 g ground cumin
- 2 g ground cayenne pepper
- 2 g ground turmeric
- 2 g ground coriander
- 4 skinless, boneless chicken breast halves
- salt and pepper to taste
- 30 ml olive oil
- 1 onion, chopped
- 6 g minced fresh ginger
- 2 jalapeno peppers, seeded and chopped
- 2 cloves garlic, minced
- 3 tomatoes, seeded and chopped
- 1 (450 gm) can light coconut milk
- 1 bunch chopped fresh parsley
- 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.