Spicy Brazilian Coconut Chicken

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 50 minutes

配料

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)

步骤

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.

营养

• 卡路里: 622 kcal
• 总脂肪: 41 g
• 饱和脂肪: 24 g
• 不饱和脂肪: 13 g
• 反式脂肪: 0.03 g
• 胆固醇: 145 mg
• 钠: 868 mg
• 总碳水化合物: 15 g
• 膳食纤维: 4 g
• 总糖: 7 g
• 蛋白质: 52 g