Brazilian Chicken with Coconut Milk
This pressure cooker Brazilian chicken recipe with coconut milk delivers bold, creamy, spicy flavors in under an hour—perfect for a delicious, no-hassle meal.
Equipment
- 1 Pressure cooker
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
- 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 14 ounce can light coconut milk
- 1 bunch fresh parsley chopped for garnish
Instructions
Instructions
- Combine cumin, cayenne, turmeric, and coriander in a bowl. Season chicken with salt and pepper and rub spice mixture all over.
- In a skillet, heat 1 tablespoon olive oil over medium heat. Brown chicken on both sides, about 5 minutes per side. Remove chicken and set aside.
- In same skillet, add remaining 1 tablespoon olive oil. Sauté onion, jalapeños, and ginger for 5 minutes until onions soften.
- Return chicken to skillet. Add coconut milk and chopped tomatoes. Bring to simmer and transfer to pressure cooker.
- Seal lid and cook on high pressure for 10 minutes. Let slow release for 10 minutes, then quick release. Stir sauce and serve hot topped with parsley.
Notes
Garnish with extra parsley or a squeeze of lime juice for brightness. Serve with rice to soak up the delicious creamy sauce.