Monday, September 23, 2013

Brazilian Chicken

I had some coconut milk leftover from the Tropical Chicken with Rice recipe so I looked up other recipes that used coconut milk and found this one. To be completely honest, neither of us were big fans of this recipe (it was spicy and bland at the same time, which is hard to explain) but it was nice to try something new. My other caution is to be careful with the tumeric; it stains things yellow!

Brazilian Chicken

  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 1 tsp tumeric
  • 1 tsp coriander
  • 3 boneless chicken breasts
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1 yellow onion (chopped)
  • 1 tbsp minced ginger
  • 2 jalapeno peppers (seeded and chopped)
  • 2 tbsp minced garlic
  • 3 tomatoes (chopped)
  • 1 14 oz can of coconut milk
  • 2 tbsp fresh parsley
  • 1 cup of brown rice
  1. Begin cooking the rice according to package instructions; generally bring 2 cups of water and 1 cup of rice to a boil then reduce heat and cook for 40-50 minutes.
  2. In a medium bowl, mix the cumin, cayenne pepper, tumeric, and coriander. 
  3. Season chicken with salt and pepper. 
  4. Then place in bowl and rub all sides of chicken with the spice mixture. 
  5. Heat 1 tbsp olive oil in a large skillet over medium heat.
  6. Place chicken in skillet and cook for 10-15 minutes on each side until chicken is fully cooked. 
  7. While chicken is cooking, chop the onion, jalapeno pepper, and tomatoes.
  8. When chicken is fully cooked, remove chicken, shred, and keep warm. 
  9. Heat the remaining olive oil in a skillet. 
  10. Cook and stir the onion, ginger, jalapeno peppers, and garlic for 5 minutes. 
  11. Add the tomatoes and cook for another 5 minutes.
  12. Stir in coconut milk and add chicken back into skillet. Cook for another 3-4 minutes. 
  13. Serve chicken mixture on rice and garnish with parsley. 
Cooking the rice and chicken

Cooking the  chicken mixture

Finished product

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