Spicy Brazilian Coconut Chicken
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts (about 1.5 lbs)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
For the Sauce:
1 tablespoon olive oil
1 onion, chopped
1 jalapeño pepper, seeded and minced
2 cloves garlic, minced
1 (14 oz) can diced tomatoes, undrained
1 (14 oz) can coconut milk
1/4 cup chopped cilantro, plus more for garnish
Juice of 1 lime
Directions:
Marinate the Chicken:
In a bowl, mix the chicken breasts with cumin, coriander, turmeric, cayenne pepper, salt, and pepper.
Massage the spices into the chicken and let it marinate for at least 30 minutes (or up to 2 hours in the fridge).
Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat.
Cook the chicken breasts for 5-7 minutes per side, or until fully cooked.
Remove the chicken from the skillet and set aside.
Make the Sauce:
Add the chopped onion, jalapeño, and garlic to the skillet.
Cook, stirring occasionally, until the onion softens, about 5 minutes.
Stir in the diced tomatoes, coconut milk, and cilantro.
Bring to a simmer, then lower the heat and cook for 10-15 minutes, or until the sauce thickens slightly.
Combine and Serve:
Return the chicken to the skillet with the sauce.
Simmer for an additional 5 minutes, allowing the flavors to meld together.
Serve the chicken with the sauce spooned over the top.
Garnish with fresh cilantro and lime wedges.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4