Brazilian Chicken with Coconut Milk in Your Pressure Cooker
This Brazilian-inspired creamy coconut chicken is quick-cooked in a pressure cooker for ultimate tenderness and rich flavor. Warm spices blend with coconut milk for a comforting and satisfying meal.
Equipment
- 1 Mixing bowl for spices
- 1 Skillet for browning and simmering
- 1 Pressure cooker optional for faster method
Ingredients
Main ingredients
- 1 teaspoon ground cumin for that earthy warmth
- 1 teaspoon ground cayenne pepper to bring some spicy heat
- 1 teaspoon ground turmeric giving a nice golden color and subtle taste
- 1 teaspoon ground coriander a little citrusy and fresh
- 4 chicken breast halves skinless, boneless
- Salt and pepper to your liking
- 2 tablespoons olive oil divided to brown the chicken and cook veggies
- 1 onion chopped
- 2 jalapeño peppers seeded and chopped
- 1 tablespoon fresh ginger minced
- 2 cloves garlic minced
- 3 tomatoes seeded and chopped
- 1 14 ounce can light coconut milk creamy perfect companion
- Fresh parsley chopped for garnish
Instructions
Instructions
- Mix cumin, cayenne, turmeric, and coriander in a small bowl. Rub the spice blend over chicken breasts. Season with salt and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Brown chicken breasts 6–8 minutes per side until cooked through. Set aside.
- Add 1 tablespoon olive oil to skillet. Sauté chopped onion, jalapeños, ginger, and garlic for 5 minutes until softened and aromatic.
- Return chicken to skillet. Lower heat and pour in coconut milk. Add chopped tomatoes. Simmer uncovered for 10–15 minutes until sauce thickens and chicken is infused with flavor.
- Plate chicken hot, topped with chopped parsley. Serve over rice or preferred side. Enjoy!
Notes
Serve with rice, quinoa or flatbread. Tastes even better the next day after flavors meld. Store leftovers in airtight containers up to 4 days or freeze in portions.