Brazilian Chicken With Coconut Cream

Brazilian Chicken With Coconut Cream

Mouth-watering aromas will fill your kitchen! Perfect served with cauliflower rice!

Brazilian Chicken With Coconut Cream
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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 can LC-Coconut Cream
  • 1 bunch chopped fresh parsley
Instructions
  1. In a medium bowl, mix the cumin, cayenne pepper, turmeric and coriander.
  2. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
  3. Heat 1 Tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10-15 minutes on each side, until no longer pink and juices run clear.
  4. Remove from heat and set aside.
  5. Heat the remaining olive oil in the skillet.
  6. Cook and stir the onion, ginger, jalapeno peppers and garlic for 5 minutes, or until tender.
  7. Mix in the tomatoes and continue cooking 5 to 8 minutes.
  8. Stir in the coconut cream, and heat through.
  9. Serve over the chicken.
  10. Garnish with the parsley.

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