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
More about "brazilian chicken with coconut milk recipes"
SPICY BRAZILIAN COCONUT CHICKEN - CRAVING HOME COOKED
From cravinghomecooked.com
4.7/5 (61)Total Time 50 minsCategory Dinner, Lunch, Main CourseCalories 621 per serving
- In a large bowl combine the cumin, cayenne pepper, turmeric, coriander, garlic powder, salt and pepper together.
- Add the chicken to the bowl and rub the spice mixture all over the chicken, so that it's properly coated.
- Add 2 tbsp of the oil to a large skillet and heat over medium heat. Add the chicken and cook on both sides, until browned and cooked through. Should take 6 to 8 minutes per side. Transfer to a plate and cover with foil.
- Add the rest of the oil to the skillet and heat. Add the onion, jalapeno pepper, ginger, garlic and cook until the onion has softened and is translucent; about 5 minutes.
BRAZILIAN CHICKEN WITH COCONUT MILK DINNER RECIPE
From busymomrecipes.com
ISLAND GLAZED CHICKEN AND COCONUT RICE - CREME DE LA …
From lecremedelacrumb.com
ONE-PAN COCONUT MILK-BRAISED CHICKEN RECIPE | KITCHN
From thekitchn.com
HOW TO MAKE BRAZILIAN CHICKEN WITH COCONUT MILK
From youtube.com
BRAZILIAN CHICKEN CURRY WITH SPINACH - SEASONS AND SUPPERS
From seasonsandsuppers.ca
SPICY BRAZILIAN CHICKEN – COCONUTMILKIDEAS
From coconutmilkideas.com
BRAZILIAN CHICKEN WITH COCONUT MILK RECIPE - ALL …
From all-recipes.us
BRAZILIAN CHICKEN WITH COCONUT MILK RECIPE | ALLRECIPES
From stage.element.allrecipes.com
TOP 41 COCONUT MILK AND CHICKEN RECIPE RECIPES
From laurent490.dixiesewing.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
CHICKEN RECIPES - HOW TO MAKE BRAZILIAN CHICKEN WITH COCONUT …
From vivarecipes.com
GRILLED CHICKEN WITH SPICY BRAZILIAN TOMATO AND COCONUT SAUCE …
From foodandwine.com
COCONUT CHICKEN SOUP OR STEW - EASY BRAZILIAN FOOD
From easybrazilianfood.com
24 BEST BRAZILIAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
BRAZILIAN COCONUT CHICKEN CURRY RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
BRAZILIAN CHICKEN WITH COCONUT MILK RECIPE | ALLRECIPES
From test.element.allrecipes.com
BRAZILIAN CHICKEN WITH COCONUT MILK – VEGETA
From vegeta.ca
BRAZILIAN LEMONADE LIMEADE RECIPE | THERECIPECRITIC
From therecipecriticzz.pages.dev
BRAZILIAN CHICKEN STEW RECIPE - JOYCE GOLDSTEIN - FOOD & WINE
From foodandwine.com
You'll also love