Brazilian Coconut Chicken

Serving Size:

Cook Time: minutes & Prep time: minutes

Nutrition Facts Per Serving: | Calories: | Protein: g | Carbohydrates: g | Fat: g | Sodium: mg

Ingredients:

• 1 LB Boneless Skinless Chicken Thigh

• 1 Jalapeno, seeded & diced

• 1 medium Onion, diced

• 1 TBSP Ginger, minced (optional)

• 3 cloves Garlic,minced

• 3 TBSP Olive oil

• 1 large Tomato, diced

• 2 TBSP Lemon Juice

• 1 can Unsweetened Coconut Milk

• Fresh Parsley for garnish

• Salt and Peper to taste

Dry Rub:

• 1 TSP if the following:

  • Cumin

  • Cayenne pepper

  • Coriander

  • Turmeric

  • Salt

• ½ TSP Garlic Powered

Coconut Rice

• 1 ½ cups Jasmine Rice, washed

• 1 can coconut milk

• ½ cup water

• 3 tablespoons sugar

Instructions:

1. Season Chicken: In a large bowl add all the seasonings and chicken. Coat the chicken thoroughly with the seasoning mixture.

2. Chop: Dice the tomato, onion, Jalapeno, and mince the garlic.

3. Cook: In a large pan over high heat, add 2 TBSP oil and sear the chicken for 5-7 minutes on each side. Then remove from pan and set aside. Over medium-low Add 1 TBSP of oil and the onion, jalapeno, ginger, and garlic and cook for a couple minutes until onions are translucent. Then add the chopped tomatoes, lemon juice, salt and pepper, and cook for about 5 minutes, until tomatoes soften.

4. This is where is gets coconuts: Stir in the coconut milk and stir for about 5 minutes until it starts to thicken. Add the chicken back in and reduce the heat to low. Cook for 5-10 minutes until check in cooked through.

Special Note

• Regulate the spiciness of the dish by adding as many or as little jalapeno seeds as you want.

• Highly recommend a veggie chopper - no more onion eyes and this thing chops in the matter of seconds. Definitely has changed my attitude toward chopping.

• Option to add a couple handfuls of Spinach for more greens