Tender, spiced chicken breasts in a creamy, fragrant coconut milk sauce.
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, (If you like spicy food, use 1 teaspoon cayenne pepper. If you don’t like spicy food, omit the cayenne pepper.)
- ▢1 teaspoon salt, or 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
INSTRUCTIONS
- 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.