Best Brazilian Chicken With Coconut Milk Sauce Recipes

BRAZILIAN CHICKEN WITH COCONUT MILK SAUCE

Brazilian Chicken With Coconut Milk Sauce image

Awwww the aroma will fill your house when this is cooking. I generally serve over rice, but pasta is nice too.

Provided by Sassy in da South

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
4 boneless skinless chicken breast halves
salt, to taste
pepper, to taste
2 tablespoons olive oil
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapeno peppers, seeded and chopped
2 garlic cloves, minced
3 tomatoes, seeded and chopped
1 (14 ounce) can light coconut milk
1 bunch chopped fresh parsley

Steps:

In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander.
Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
Heat 1 tablespoon olive oil in a skillet over medium heat.
Place the chicken in the skillet.
Cook 10 to 15 minutes on each side, until no longer pink and juices run clear.
Remove from heat and set aside.
Heat the remaining olive oil in the skillet.
Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender.
Mix in the tomatoes and continue cooking 5 to 8 minutes.
Stir in the coconut milk.
You may add additional salt and/or pepper to the sauce, if desired.
Serve over the chicken.
Garnish with the parsley.

Nutrition Facts : Calories 242.9, Fat 10.6, SaturatedFat 1.7, Cholesterol 75.5, Sodium 158.8, Carbohydrate 10.1, Fiber 3.1, Sugar 4.2, Protein 27.3

ONE-POT BRAISED CHICKEN WITH COCONUT MILK, TOMATO AND GINGER

One-Pot Braised Chicken With Coconut Milk, Tomato and Ginger image

Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time. Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. The result is a rich, stew-like dish, which works nicely served over white rice. By cooking the rice as the chicken finishes braising, you can get everything on the table at the same time. A good squeeze of lime is not required, but it does give the dish a bright finish. Serve any remaining sauce at the table, with crusty bread for sopping.

Provided by Colu Henry

Categories dinner, weeknight, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 to 2 pounds bone-in, skin-on chicken thighs, at room temperature
Kosher salt and black pepper
2 tablespoons grapeseed or canola oil
1 medium red onion, thinly sliced
3 garlic cloves, finely chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon red-pepper flakes
1 (14-ounce) can cherry or diced tomatoes with their juices
1 (13-ounce) can full-fat coconut milk
Steamed white rice, for serving (optional)
3 tablespoons roughly chopped cilantro
1 lime, quartered, for serving (optional)

Steps:

Pat chicken thighs dry and season with salt and pepper. In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.
Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic, ginger, cumin, cinnamon and red-pepper flakes, and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.
Add the tomatoes with their juices and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan. Nestle the chicken back into the skillet along with any juices that have accumulated. Simmer, uncovered, until the chicken is cooked through and the sauce has thickened slightly, 15 to 20 minutes. Season to taste with salt and pepper.
Divide the rice, if using, among bowls and plate the chicken on top, spooning additional sauce over it. Scatter with cilantro and a squeeze of lime, if you like.

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