Coconut Milk Brazilian-Style Chicken

1. 1

   Combine cumin, cayenne pepper, turmeric, and coriander in a large bowl. Add the chicken, season with salt and pepper, and rub the spices into the chicken.

2. 2

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the chicken in the hot oil until it is no longer pink in the center and the juices run clear, 10 to 15 minutes per side; an instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C). Transfer the chicken to a serving dish and set aside.

3. 3

   Heat the remaining 1 tablespoon olive oil in the same skillet. Cook and stir the onion, jalapeño peppers, ginger, and garlic in the hot oil until the onion is tender, about 5 minutes. Stir in the tomatoes and cook until they are softened, 5 to 8 minutes. Add the coconut milk and cook until the sauce is warmed through.

4. 4

   Spoon the sauce over the chicken and garnish with parsley.

• Calories 464.31 kcal High
• Protein 43.81 g Good Source
• Carbs 27.46 g Moderate
• Total Fat 18.04 g High
• Saturated Fat 7.76 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 162.95 mg High
• Sodium 830.77 mg High
• Fiber 2.04 g Low Source
• Sugar 6.46 g Moderate
• Added Sugar 0.09 g Low Source
• Calcium 259.54 mg Moderate
• Iron 3.3 mg Moderate
• Potassium 714.61 mg Moderate
• Vitamin A 81.8 mcg_rae Low Source
• Vitamin C 48.84 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅