Brazilian Chicken with Coconut Milk Dinner Recipe

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Ingredients (about 4 servings):

  • 2-3 boneless skinless chicken thighs (cooked/boiled thoroughly and cubed or shredded)
  • 1 Tbsp. olive oil
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh ginger, minced
  • 1 (14 oz) can diced tomatoes (not drained)
  • 1 tsp. ground cumin
  • 1 tsp. turmeric
  • 1/2 can (about 7 oz) lite coconut milk
  • 1 Tbsp. sugar
  • 1/4 tsp. salt (or to taste)
  • pepper to taste
  • about 12 basil leaves
Instructions:
  1. Heat olive oil in a pan on medium-high heat. Add onion, garlic, and ginger. Cook until tender (until onions are translucent), mixing about every minute or two.
  2. Add diced tomatoes, cumin, and turmeric. Bring to a low boil and cook for a few minutes.
  3. Add coconut milk, sugar, salt, and pepper. Stir and simmer for a few more minutes.
  4. Add cooked chicken and simmer for about 10 or 15 minutes.
  5. Serve over BRAZILIAN BROWN RICE and top with fresh basil leaves.

*Inspired by THIS recipe.