Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

COCONUT MILK CHICKEN

Serves:4

Serves: 4
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Ingredients

  • 1 pound boneless, skinless chicken breasts, (1-inch to 1-1/2 inch thick)
    1 teaspoon cumin
    1 teaspoon smoked or sweet paprika
    1 teaspoon dried oregano
    1/2 teaspoon cayenne pepper
    salt to taste
    1/4 teaspoon freshly ground black pepper, or to taste
    3 tablespoons olive oil, divided
    1 yellow onion, finely diced
    3 cloves garlic, minced
    2 cups seeded and diced tomatoes, (or use 1 can (14 ounces) diced tomatoes, well drained)
    1 can (14 ounces) unsweetened, lite coconut milk
    chopped fresh cilantro, for garnish

Preparation

  • Pat dry the chicken breasts with paper towels and set aside.
    In a small mixing bowl combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper; stir until thoroughly incorporated.
    Rub seasoning mixture all over chicken breasts.
    Heat 2 tablespoons olive oil in a large skillet over medium heat.
    Add chicken breasts to the heated oil and cook for 6 to 7 minutes on each side, or until browned and almost cooked through. Cooking time will depend on the size of the chicken breasts.
    Remove chicken from skillet and set aside on a plate; keep covered.
    Add remaining olive oil to the skillet; add onions to the heated oil and cook for 2 to 3 minutes, or until tender and translucent.
    Stir in garlic and cook for 30 seconds.
    Add tomatoes and continue to cook for 5 minutes, or until tomatoes are soft.
    Stir in the coconut milk and bring to a simmer; let simmer for 5 minutes, or until sauce thickens.
    Return chicken breasts to the skillet; reduce heat to medium-low and cook for 4 to 5 more minutes, or until chicken is cooked through. Chicken is done when internal temperature registers at 165˚F.
    Taste sauce for salt and pepper; adjust accordingly.
    Garnish with cilantro or parsley, and serve.
Print Recipe
on The World Cuisine
 
 

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