Brazilian Chicken with Coconut Milk

Written By: KPN - Jun• 24•12
Serves 4
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Meal type Main Dish
Region South American


  • 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 medium onion (chopped)
  • 1 tablespoon fresh ginger (minced )
  • 2 jalapeno peppers, (seeded and chopped)
  • 2 cloves garlic (minced)
  • 4 tomatoes, (seeded and chopped)
  • 1 can can light coconut milk (14 oz.)
  • 1 bunch fresh parsley (chopped)
  • 2 cups cooked rice


Don't let all the spices fool you, this dish isn't all that spicy, even my sons loved it.

Read more here.


Step 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.
Brazilian Chicken with Coconut Milk
Step 2
Heat 1 tablespoon of the 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.
Brazilian Chicken with Coconut Milk
Step 3
Heat the remaining 1 tablespoon of olive oil in the skillet. Stir in the onion, ginger, jalapeno peppers, and garlic. Saute for 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk and stir until warm. Serve over the chicken. Serve with rice. Garnish with the parsley.
Brazilian Chicken with Coconut Milk

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