Brazilian Chicken With Coconut Milk Sauce

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Awwww the aroma will fill your house when this is cooking. i generally serve over rice, but pasta is nice too.

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Steps

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In a medium bowl , mix the cumin , cayenne pepper , turmeric , and coriander.

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Place the chicken in the bowl , season with salt and pepper , and rub on all sides with the spice mixture.

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Heat 1 tablespoon olive oil in a skillet over medium heat.

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Place the chicken in the skillet.

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Cook 10 to 15 minutes on each side , until no longer pink and juices run clear.

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Remove from heat and set aside.

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Heat the remaining olive oil in the skillet.

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Cook and stir the onion , ginger , jalapeno peppers , and garlic 5 minutes , or until tender.

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Mix in the tomatoes and continue cooking 5 to 8 minutes.

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Stir in the coconut milk.

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You may add additional salt and / or pepper to the sauce , if desired.

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Serve over the chicken.

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Garnish with the parsley.

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Ingredients

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ground cumin, ground cayenne pepper, ground turmeric, ground coriander, boneless skinless chicken breast halves, salt, pepper, olive oil, onion, fresh ginger, jalapeno peppers, garlic cloves, tomatoes, light coconut milk, fresh parsley