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


  • 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


  • 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.
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