Pressure Cooker Brazilian Chicken with Coconut Milk
A juicy, flavorful coconut chicken dish made quick in the pressure cooker with warm spices and creamy coconut milk, perfect for a satisfying dinner with minimal effort.
Equipment
- 1 Large skillet
Ingredients
Main ingredients
- 1 teaspoon ground cumin
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 4 skinless boneless chicken breast halves
- Salt and pepper to taste
- 2 tablespoons olive oil divided
- 1 onion chopped
- 2 jalapeño peppers seeded and chopped
- 1 tablespoon minced fresh ginger
- 2 cloves garlic minced
- 3 tomatoes seeded and chopped
- 1 can light coconut milk 14 ounces
- 1 bunch chopped fresh parsley for garnish
Instructions
Instructions
- Mix together cumin, cayenne, turmeric, and coriander. Season chicken with salt, pepper, and half of the spice mix.
- Heat 1 tablespoon olive oil in a skillet, brown chicken on both sides (6-8 mins total), remove and set aside.
- In same skillet, add remaining olive oil and sauté onion, jalapeños, and ginger for 5 mins until fragrant.
- Add remaining spice mix and stir for 1 minute to toast spices.
- Return chicken to skillet, add coconut milk, bring to simmer, cover and cook on low for 15-20 mins until chicken is done.
- Adjust seasoning and serve hot with rice or side of choice, garnish with parsley.
Notes
For shortcuts use jarred garlic and ginger, or canned tomatoes. Can be frozen up to 2 months.