One Pan Brazilian Coconut Chicken

Capsicana Brazilian Cooking Paste

500g chicken breast sizzlers (or 3-4 chicken breasts sliced in thin halves)

400ml coconut milk

2 peppers, sliced

1 onion, chopped

200g baby spinach

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For serving:

Lime, wedges

Spring onion, chopped

Fresh coriander, chopped

Cooked rice

1. Coat the chicken in half the Capsicana Brazilian Wrap Cooking Paste and 1 tbsp cooking oil.
2. In a large pan brown the chicken over medium heat and then remove to a clean plate.
3. In the same pan soften the onions, peppers and tomatoes with a glug of cooking oil.
4. Once the veggies have softened, add in the remaining cooking paste and fry until fragrant.
5. Add the coconut milk and stir well, then add the chicken back into the pan.
6. Simmer for 10-15 mins until the sauce has reduced down and the chicken is fully cooked through.
7. Before serving, stir in the spinach and allow to wilt in the sauce.
8. Serve on cooked rice with fresh herbs, spring onions and wedges of limes.