Brazilian Chicken with Cocnut Milk

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 242.2
  • Total Fat: 12.8 g
  • Cholesterol: 55.9 mg
  • Sodium: 252.6 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 1.2 g
  • Protein: 23.1 g

View full nutritional breakdown of Brazilian Chicken with Cocnut Milk calories by ingredient
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Adapted from All I place the chicken on a small bed (1/4 cup) of brown and black rice. This is medium spice level. Adapted from All I place the chicken on a small bed (1/4 cup) of brown and black rice. This is medium spice level.
Number of Servings: 5


    2 teaspoons ground cumin
    2 teaspoons ground cayenne pepper
    2 teaspoons ground turmeric
    2 teaspoons ground coriander
    1/4 teaspoon Himalayan pink rice
    1 teaspoon ground black pepper
    4 skinless boneless chicken breast halves
    1 Tablespoon coconut oil
    1 cup chopped red onion
    1 Tablespoon minced fresh ginger
    1 Tablespoon red pepper flakes
    2 cloves garlic, minced
    1/4 cup Mezzetta Roasted Bell Peppers
    1 can (14 oz.) light coconut milk
    1/2 cup chopped fresh parsley


Make a bed of brown rice (1/4 cup per serving) and place the chicken on the rice before covering with the sauce. Add a lettuce salad and roasted vegetables to complete the meal.


In medium bowl, mix the cumin, cayeene pepper, tumeric, and coriander. Cut the chicken into bite size cubes. Place the chicken in a bowl, season with salt and pepper, and rub on all sides with the spice mixture.
Heat 1 tablespoon olive oil in a skillet over medium heat. Plae the chicken in the skillet. Cook 10-15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, red pepper flakes and garlic 5 minutes or until tender. Mix in the Mezzetta roasted bell peppers and continue to cook 5 minutes. Stir in the coconut milk until thoroughly heated. Serve over the chicken and garnish with the parsely.

Serving Size: 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user DIEDRE@COX.NET.

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