Spicy Brazilian Coconut Chicken

• 분량: 4 servings
• 활동 시간: 10 minutes
• 총 시간: 50 minutes

재료

1 teaspoon cumin (ground)

1 teaspoon cayenne pepper

1 teaspoon turmeric

1 teaspoon coriander (ground)

½ teaspoon garlic powder

1 teaspoon salt

½ teaspoon pepper (or to taste)

4 chicken breasts (boneless and skinless)

3 tablespoon olive oil (or coconut oil)

1 medium onion (chopped)

1 jalapeno pepper (seeded and chopped)

1 tablespoon fresh ginger (chopped)

3 cloves garlic (minced)

3 medium tomatoes (chopped small)

2 tablespoon lemon juice (freshly squeezed)

14 ounce unsweetened coconut milk

2 tablespoon parsley (fresh, chopped or cilantro)

방향

Mix the spices.

In a large bowl combine the cumin, cayenne pepper, turmeric, coriander, garlic powder, salt and pepper together.

Season and sear the chicken.

Add the chicken to the bowl and rub the spice mixture all over the chicken, so that it's properly coated. Add 2 tablespoons of the oil to a large skillet and heat over medium heat. Add the chicken and cook on both sides, until browned and cooked through. Should take 6 to 8 minutes per side. Transfer to a plate and cover with foil.

Sauté the veggies.

Add the rest of the oil to the skillet and heat. Add the onion, jalapeno pepper, ginger, garlic and cook until the onion has softened and is translucent; about 5 minutes.

Add tomatoes and lemon juice.

Add the tomatoes, lemon juice and season with a bit of salt and pepper. Cook for 5 more minutes until the tomatoes soften.

Simmer with coconut milk.

Stir in the coconut milk and simmer until the sauce thickens, for another 5 minutes.

Combine with chicken.

Add the chicken back to the skillet and any accumulated juices. Reduce heat to low and cook for another 5 minutes.

Serve.

Garnish with parsley and serve.

영양 정보

• 칼로리: 622 kcal
• 지방 전체: 41 g
• 포화 지방: 24 g
• 불포화 지방: 13 g
• 트랜스 지방: 0.03 g
• 콜레스테롤: 145 mg
• 나트륨: 868 mg
• 탄수화물 전체: 15 g
• 식이섬유: 4 g
• 총 당류: 7 g
• 단백질: 52 g