Recipe of Brazilian Coconut Chicken Recipe

Brazilian Chicken With Coconut Milk

500g of quorn chicken pieces, 90g of peanut butter, 3 tbsp of coconut oil, lime juice, 2 soup spoons, 1 tbsp of ginger, grated, 1 tsp freshly ground black pepper, 55g of dried shrimp, peeled and ground, 2 garlic cloves, crushed, 1 handful of coriander, 1 large onion, finely diced.

Recipe Summary Brazilian Chicken With Coconut Milk

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.

Ingredients | Brazilian Coconut Chicken Recipe

1 teaspoon ground cumin

1 teaspoon ground cayenne pepper

1 teaspoon ground turmeric

1 teaspoon ground coriander

4 skinless, boneless chicken breast halves

salt and pepper to taste

2 tablespoons olive oil

1 onion, chopped

1 tablespoon minced fresh ginger

2 jalapeno peppers, seeded and chopped

2 cloves garlic, minced

3 tomatoes, seeded and chopped

1 (14 ounce) can light coconut milk

1 bunch chopped fresh parsley

Directions

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.

Info | Brazilian Coconut Chicken Recipe

prep: 15 mins cook: 30 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Brazilian Chicken With Coconut Milk

World Cuisine Recipes, Latin American, South American, Brazilian,