Brazilian Style Coconut Chicken

Rinse and pat dry the Boneless, Skinless Chicken Breasts (4) . Butterfly each breast by cutting through the thickest part of the middle with a very sharp knife and making two fillets out of each one.

Season both sides with Salt (to taste) and Ground Black Pepper (to taste) . In a small bowl, prepare the Ground Turmeric (1/2 Tbsp) , Ground Coriander (1 tsp) , and Ground Cumin (1/2 Tbsp) Set aside.

Place Coconut Oil (2 Tbsp) in a skillet and heat it. Once it is hot, start browning the chicken on both sides. Work in batches and place on a paper towel lined plate. Set the browned chicken aside.

Add the Onion (1) to the skillet. Cook for about 5 minutes until it is softened and translucent.

Make a well in the middle and add the remaining Coconut Oil (1 tsp) . Add the turmeric spice mix. Allow the spices to cook for a couple of minutes.

Add the Garlic (5 cloves) , Fresh Ginger (1 Tbsp) and Chili Pepper (1) .

Add the Chicken Broth (1 cup) , GOYA® Coconut Milk (14 fl oz) , and Tomatoes (3) . Mix everything together.

Return the chicken to the pan. Simmer for 15 to 20 minutes until the chicken is completely cooked through. Taste to check for Salt (to taste) . Adjust if needed.

Serve over Pasta (to taste) and top with some Fresh Parsley (1 handful) . Enjoy!