**Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce: A Symphony of Flavors**
Embark on a culinary journey to Brazil with this tantalizing grilled chicken recipe featuring a vibrant spicy tomato and coconut sauce. This dish is a harmonious blend of flavors that will transport your taste buds to the heart of South America. The tender and juicy chicken is marinated in a flavorful blend of spices, then grilled to perfection, resulting in a smoky and succulent main course. The accompanying sauce is a captivating fusion of tangy tomatoes, creamy coconut milk, and a touch of heat from chili peppers, creating a rich and complex condiment that complements the grilled chicken beautifully. Accompany this delectable dish with your favorite sides, such as fluffy rice, roasted vegetables, or a crisp salad, for a complete and satisfying meal.
SPICY TOMATO COCONUT CHICKEN RECIPE BY TASTY
Here's what you need: chicken, salt, pepper, olive oil, garlic, ginger, jalapeñoes, onion, tomato puree, coconut milk, chicken stock, fresh cilantro
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Salt and pepper chicken.
- In a large pot, brown chicken in olive oil. Remove chicken and set aside.
- In the same pot, add garlic, ginger, jalapeños and onions. Cook until translucent.
- Pour in the tomato puree, unsweetened coconut milk and chicken broth.
- Add the chicken back to the pot. Bring to a simmer. Cover and cook for 45 - 60 minutes.
- Serve with rice. Garnish with cilantro or parsley.
- Enjoy!
GRILLED CHICKEN WITH SPICY BRAZILIAN TOMATO AND COCONUT SAUCE
Redolent of ginger and jalapenos, the tomato sauce is a lively addition to plain grilled chicken. If you like less heat, use only one jalapeno. Rice and beans or refried beans are typical Brazilian side dishes that taste especially good with chicken.
Provided by lazyme
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Light the grill.
- In a shallow dish, combine 3 tablespoons of the oil with two-thirds of the minced garlic.
- Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the salt and 1/8 teaspoon pepper.
- Grill the chicken over moderately high heat, basting with the remaining garlic oil, until just done, about 10 minutes per side for the breasts, 13 for the legs.
- Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat.
- Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the remaining garlic, the ginger, and the jalapenos, and cook, stirring, for 1 minute longer.
- Add the tomatoes, the coconut milk, the remaining 1/2 teaspoon salt, and a pinch of pepper.
- Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes.
- Stir in the cilantro and serve with the chicken.
TOMATO AND COCONUT CHICKEN OVER SPICED RICE PILAF
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the rice: Soak the rice in 4 cups of cold water for 30 minutes.
- For the chicken: Meanwhile, in a large skillet, heat the oil over medium-high heat. Arrange the chicken on a baking sheet in a single layer. Season all sides of the chicken with salt. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not crowd the skillet. Lower the heat to medium and cook until the skin is browned, 5 to 8 minutes. Flip the chicken and brown the other side, another 5 to 8 minutes. Transfer the chicken pieces to a clean baking sheet and set aside.
- In the same skillet, add the garlic and onions. Add the red pepper flakes and some salt and cook, stirring frequently, until the garlic and onions turn light brown, 5 to 8 minutes. Add the coconut milk, tomatoes and bay leaves and bring to a simmer. Arrange the chicken pieces skin-side up in a single layer in the sauce. Pour any juices into the sauce as well. Lower the heat and simmer until the chicken is cooked through, 30 to 35 minutes. Discard the bay leaves. Taste for seasoning. Keep warm.
- To cook the rice: While the chicken is cooking, heat the oven to 250 degrees F.
- On a baking sheet, combine the cumin, fennel, cayenne and cinnamon stick. Lightly toast the spices in the oven, 1 to 2 minutes. Set aside.
- Heat a large Dutch oven over medium heat and add the butter and onion. Season with salt and cook until the onion is translucent but not browned, 5 to 8 minutes. Stir in the spices. Drain the rice, reserving the soaking water. Stir in the rice and cook until you hear it crackling, 1 to 2 minutes. Gently stir in the reserved water. Season with salt and bring to a simmer over medium heat. Cover and cook until the water has been absorbed and the rice is fluffy, about 15 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before "forking" it gently onto plates. Spoon the chicken and sauce over the rice and serve.
SPICY CHICKEN COCONUT CURRY
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Heat the Ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, Curry Powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
- Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
- Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
GRILLED CHICKEN BREASTS WITH SPICY COCONUT SAUCE
Make and share this Grilled Chicken Breasts With Spicy Coconut Sauce recipe from Food.com.
Provided by Brookelynne26
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- To make the chicken, buzz the onion, garlic, ginger, coconut milk, lemon juice, salt, black pepper, and red pepper flakes in a food processor until smooth. Drop the chicken pieces into a ziploc bag and pour in the marinade. Place the bag in a shallow dish and marinate in the fridge for at least 4 hours, but overnight is better, turning several times.
- To make the sauce, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring often, until golden brown, about 7 minutes. Reduce the heat to low, add the lemon zest, ginger, red pepper flakes, and tomato paste, and cook, stirring often, until the colors deepen and the mixture is very fragrant, 8 to 10 minutes. Toss in garlic and cook for 1 minute more.
- Pour in the coconut milk and cream and bring to a boil, e turn heat to low and simmer, uncovered, until the liquid has reduced by one quarter, about 10 minutes. Season to taste with salt and pepper. Cover and keep warm.
- Meanwhile heat a grill to high. Remove the chicken from the fridge and let sit out for 30 minutes.
- Lower the heat of the grill to medium and brush the grate with oil. Remove chicken from marinade and grill until well marked and cooked through, about 5 to six minutes per side.
- To serve, slice each chicken breast into 3 pieces on the bias. Place cooked rice onto plates, top with chicken slices, and spoon sauce over top.
Nutrition Facts : Calories 942.6, Fat 49.3, SaturatedFat 35.4, Cholesterol 116.3, Sodium 1324.9, Carbohydrate 99.2, Fiber 1.3, Sugar 91.5, Protein 28.6
Tips:
- Choose the best chicken: For the best grilled chicken, select a whole chicken or chicken breasts that are free-range and organic. This will ensure that the chicken is tender and flavorful.
- Make sure the chicken is marinated: Marinating the chicken in a mixture of spices, herbs, and oil helps to infuse it with flavor and keep it moist during grilling.
- Grill the chicken over medium heat: This will help to prevent the chicken from drying out. Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit.
- Use a tomato sauce that is spicy and flavorful: This will help to complement the grilled chicken. Look for a sauce that is made with fresh tomatoes, onions, garlic, and chili peppers.
- Serve the chicken with coconut rice: This is a traditional Brazilian side dish that is made with rice, coconut milk, and spices. It is a delicious and flavorful way to enjoy grilled chicken.
Conclusion:
Grilled chicken with spicy Brazilian tomato and coconut sauce is a delicious and flavorful dish that is perfect for any occasion. It is a great way to enjoy chicken that is tender, juicy, and full of flavor. The spicy tomato sauce and coconut rice are the perfect accompaniments to the grilled chicken.
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