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Brazilian Chicken with Coconut Milk

Brazilian Chicken with Coconut Milk

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
MLYIN

MLYIN

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.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 29.3 g
  • 59%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

onepantom
115

onepantom

11/7/2005

Wow! My taste buds are still in heaven. This recipe ranks up as one of my favorites. I would make a few suggested changes. reduce the Cayenne, I like it hot but that is way over the top. I would use a dash or two for starters. boneless chicken thighs are a good substitute, they remain more moist. I would use one pepper with the seeds chopped. If you are going to use coconut milk, use the real stuff, eat less if you have to, its worth the flavor. one final suggestion, add the chicken back into the sauce for 15min on simmer.

CTMOMOF9
82

CTMOMOF9

11/13/2005

WOW! I followed the recipe except I left out the cayanne (because of my kids)and used canned tomatoes. I returned the chicken to the pan and simmered in the sauce for a few minutes. I served it w/white rice and fried plantains. My husband raved and so did my kids. Reminds me of a curry almost but with better flavor. This one is a keeper!

Audge
57

Audge

5/9/2007

Missing link - BASIL I made the recipe according to directions and tore up a little basil (rather than parsley) after seasoning it to taste. The basil added a little kick and some more sweetness. Try it!

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