Consider Making An Easy Brazilian Chicken Dish This Weekend

Our friends, Lisa and Lars, have foodie parties on occasion that have a theme.  The past theme was Spanish Tapas.  Another guest at the party made a delicious Brazilian Chicken recipe that I not only had to duplicate, but did it the next week.  It's so yummy, the house smelled divine and it's easy!

I love their foodie parties because I learn about another culture and can usually pick up a good recipe or two.  There are lots of different types of Spanish Tapas and it's usually defined as a "finger food" or appetizer.  This recipe is a bit more involved and more of a meal, but I'm glad that they brought it because it will definitely be a staple at our home.  She got the recipe from allrecipes.com, I altered it a bit so it wasn't too spicy for my husband of Norwegian heritage and I used a light coconut milk and would change to full strength for a sweeter flavor.

What You Need:

1 teaspoon ground cumin (I used 1/2)
1 teaspoon ground cayenne pepper (I used 1/2)
1 teaspoon ground turmeric
1 teaspoon ground coriander
4 skinless, boneless chicken breast halves or Chicken Tenders (the recipe has you serve it over the chicken, I cut the chicken up in to pieces as she did at the party and included it in the sauce, then served it over rice)
salt and pepper to taste (definitely need salt)
2 tablespoons olive oil
1 onion, chopped
1 tablespoon minced fresh ginger (I didn't use it as a garnish, I chopped it up and put it in with the sauce as it was simmering)
2 jalapeno peppers, seeded and chopped (I only used one)
2 cloves garlic, minced
3 tomatoes, seeded and chopped (I used two romas)
1 (14 ounce) can light coconut milk (I would use full strength rather than light)
1 bunch chopped fresh parsley

Make It:
In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
Heat olive oil in a skillet over medium heat and cook the chicken until done.  Remove from heat and set aside.
Heat the remaining olive oil in the skillet. Cook the onion, ginger, jalapeno peppers, and garlic until tender, giving it a stir now and then. Mix in the tomatoes and continue cooking 5 to 8 minutes. Then add the chicken pieces, parsley and stir in the coconut milk to heat thoroughly . Serve over a bed of rice, I used brown rice, they used basmati rice.  It was also suggested that you could use noodles.  Enjoy!