Spicy Brazilian Chicken - Coconutmilkideas

Ingredients

• 2 teaspoons ground cumin
• 1 teaspoon each: ground coriander, salt, garlic powder
• 1/2 teaspoon each: cayenne pepper, ground turmeric, fresh ground black pepper
• 2 lbs boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 cup small diced onions
• 1 tablespoon each: minced garlic, minced ginger
• 1-15 oz can diced tomatoes with jalapeño
• 1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
• Chopped cilantro
• Cooked rice
• 15 minutes to assemble
• 20 minutes to cook
• Total time: 35 minutes
• 4 Servings
• Heat olive oil in large skillet over medium-high heat. Add thighs and cook each side 5 minutes or until nicely browned. Remove to bowl and cover.
• Add thighs with accumulated juices to skillet and actively simmer 5 minutes or until chicken is cooked through. Salt and pepper to taste. Sprinkle with cilantro and serve with rice.