Ingredients

• 1 can Tante's coconut milk

• 1 pound boneless, skinless chicken breasts

• 1 teaspoon cumin, paprika and dried oregano

• 1/2 teaspoon cayenne pepper and 1 teaspoon salt, or to taste

• 1/4 teaspoon freshly ground black pepper, or to taste

• 3 tablespoons olive oil, divided

• 1 yellow onion, finely diced and 3 cloves garlic, minced

• 2 cups seeded and diced tomatoes

• 2 cups seeded and diced tomatoes

Method

Step 1

Pat dry the chicken breasts with paper towels and set aside.

Step 2

In a small mixing bowl combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper; stir until thoroughly incorporated.

Step 3

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.

Step 4

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.

Step 5

Stir in garlic and cook for 30 seconds. Then add tomatoes and continue to cook for 5 minutes, or until tomatoes are soft.

Step 6

Stir in the Tante's coconut milk and bring to a simmer; let simmer for 5 minutes, or until sauce thickens.

Step 7

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.

Step 8

Taste sauce for salt and pepper; adjust accordingly. Garnish with cilantro or parsley, and serve.