Grilled Chicken With Spicy Brazilian Tomato And Coconut Sauce Recipes

GRILLED CHICKEN WITH SPICY BRAZILIAN TOMATO AND COCONUT SAUCE

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.

GRILLED CHICKEN WITH SPICY BRAZILIAN TOMATO RECIPE

Steps:

• Light the grill.
• In a shallow dish, combine 3 tablespoons of oil with ⅔ of the minced garlic
• Coat the chicken with half of the garlic oil and season with ¼ teaspoon of salt and ⅛ teaspoon of 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 minutes 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, for about 5 minutes until translucent.
• Add the remaining garlic, the ginger, and the jalapeños, and cook, stirring, for 1 minute longer.
• Add the tomatoes, the coconut milk, the remaining ½ teaspoon salt, and a pinch of pepper.
• Bring to a simmer and cook, stirring occasionally, for about 5 minutes until thickened.
• Stir in the cilantro and serve with the chicken.

GRILLED CHICKEN WITH SPICY BRAZILIAN TOMATO AND COCONUT SAUCE

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 jalapeños, 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.

GRILLED CHICKEN BREASTS WITH SPICY COCONUT SAUCE

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.