Brazilian Chicken with Coconut Milk189 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“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.” - by MLYIN
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 345 cal
- 19.9 g
- 11.5 g
Based on a 2,000 calorie diet
Reviews (189)Rate This Recipe
"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..." See more 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."
"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/whit..." See moree 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!"
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