| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 1 pound Chicken Breasts boneless, skinless , (1-inch to 1-1/2 inch thick)
- 1 teaspoon Cumin
- 1 teaspoon Paprika smoked or sweet
- 1 teaspoon Oregano dried
- 1/2 teaspoon Cayenne Pepper (If you like spicy food, use 1cayenne pepper. If you don't like spicy food, omit the cayenne pepper.)
- 1 teaspoon Salt or to taste
- 1/4 teaspoon Black Pepper freshly ground, to taste
- 3 tablespoons Olive Oil divided
- 1 Yellow Onion finely diced
- 3 cloves Garlic minced
- 2 cups Tomatoes seeded and diced, (or use 1 can (14 ounces) diced tomatoes, well drained)
- 1 14 ounce can Coconut Milk lite, unsweetened
- Cilantro chopped fresh for garnish
Ingredients
|
Instructions
- Pat dry the chicken breasts with paper towels and set aside.
- In a small mixing bowl combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper; stir until thoroughly incorporated.
- Rub seasoning mixture all over chicken breasts.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add chicken breasts to the heated oil and cook for 6 to 7 minutes on each side, or until browned and almost cooked through. Cooking time will depend on the size of the chicken breasts.
- Remove chicken from skillet and set aside on a plate; keep covered.
- Add remaining olive oil to the skillet; add onions to the heated oil and cook for 2 to 3 minutes, or until tender and translucent.
- Stir in garlic and cook for 30 seconds.
- Add tomatoes and continue to cook for 5 minutes, or until tomatoes are soft.
- Stir in the coconut milk and bring to a simmer; let simmer for 5 minutes, or until sauce thickens.
- Return chicken breasts to the skillet; reduce heat to medium-low and cook for 4 to 5 more minutes, or until chicken is cooked through. Chicken is done when internal temperature registers at 165˚F.
- Taste sauce for salt and pepper; adjust accordingly.
- Garnish with cilantro or parsley, and serve.
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