Brazilian Coconut Chicken

Hello everyone! Welcome to the first week of my international cooking. This week I decided to go with Brazil. This simple dish  is very traditional in the north eastern part of Brazil. The cuisine of this area was heavily influenced by Africans, who originally inhabited much of the area. A lot of the dishes that they cook reflect some of their favorite spices and flavors including dende, coconut milk, hot peppers, nuts and cilantro. A few of which appear in the recipe below. The original recipe was from: here, I made some adaptations.

Also! More big news! Once we get to 50 followers on here we're going to be having our first giveaway! Exciting right?

Ingredients

  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 2 skinless, boneless chicken breast halves
  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 1 jalapeno peppers, seeded and chopped
  • 1 teaspoon minced garlic
  • 1 1/2 tomatoes, seeded and chopped
  • 8 oz light coconut milk

Directions

  1. Preheat oven to 350°
  2. In a medium bowl, mix the cumin, cayenne pepper, turmeric, and ginger. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 5 minutes on each side, then continue cooking in the oven for 20 minutes, or until no longer pink.
  4. 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. Serve over rice.

Stay tuned for next week... we're going to Korea!

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