Best Brazilian Chicken With Coconut Milk Recipes
BRAZILIAN CHICKEN WITH COCONUT MILK
This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It's great served over pasta or rice.
Provided by MLYIN
Categories World Cuisine Recipes Latin American South American Brazilian
Time 45m
Yield 4
Number Of Ingredients 14
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. Serve over the chicken. Garnish with the parsley.
Nutrition Facts : Calories 345.2 calories, Carbohydrate 11.5 g, Cholesterol 71.9 mg, Fat 19.9 g, Fiber 2.8 g, Protein 29.3 g, SaturatedFat 7.3 g, Sodium 234.4 mg, Sugar 4.1 g
CARIBBEAN SMOTHERED CHICKEN WITH COCONUT, LIME, AND CHILES
Smothered pork chops may be an iconic soul food specialty, but this recipe proves you can smother anything. All it really means is coating slow-cooked meat with a blanket of saucy aromatics that end up as gravy too.
Provided by Carla Hall
Categories Dinner Chicken Coconut Lime Chile Pepper Hot Pepper Soy Free Dairy Free Peanut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a shallow Dutch oven or casserole with a lid over high heat.
- Season the chicken generously with salt and pepper and add to the hot oil, skin side down. Sear, flipping once, until browned on both sides and the fat renders, about 5 minutes.
- Push the chicken to one side of the pan, add the thyme and onions to the other side, and reduce the heat to medium-low.
- Cook, stirring, until the onions get some color, about 4 minutes. Add the garlic, chile, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring, for 1 minute, then add the coconut milk and ¼ cup water. Bring to a boil, stirring.
- Arrange the chicken in a single layer skin side up and surround with the onion mixture. The skin should be just above the liquid line. Cover and simmer until the chicken is cooked through, about 20 minutes.
- Uncover and stir in the lime juice. Simmer uncovered until the sauce thickens, about 5 minutes. Stir in the curry powder and lime zest.
- Serve immediately with lime wedges.
- DO AHEAD: The cooked chicken can be refrigerated for up to 3 days.
BRAZILIAN CHICKEN WITH COCONUT MILK SAUCE
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
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
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