Season the chicken breasts with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
Add the onion and garlic to the skillet and sauté until softened, about 3 minutes.
Add the cumin, paprika, chili powder, coriander, and cayenne pepper to the skillet and stir to combine.
Pour in the chicken broth, lime juice, and curuba pulp, and bring the mixture to a simmer.
Add the chicken breasts back to the skillet and spoon the sauce over the top.
Cover the skillet until the chicken is cooked, about 10-12 minutes.
Garnish with chopped cilantro and serve hot.
Ingredients
Directions
Season the chicken breasts with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
Add the onion and garlic to the skillet and sauté until softened, about 3 minutes.
Add the cumin, paprika, chili powder, coriander, and cayenne pepper to the skillet and stir to combine.
Pour in the chicken broth, lime juice, and curuba pulp, and bring the mixture to a simmer.
Add the chicken breasts back to the skillet and spoon the sauce over the top.
Cover the skillet until the chicken is cooked, about 10-12 minutes.
Garnish with chopped cilantro and serve hot.