Grilled Chicken With Spicy Brazilian Tomato And Coconut Sauce Food

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.

BRAZILIAN GRILLED LEMON GARLIC CHICKEN (FRANGO CHURRASCO)

Steps:

• Mix Seasoning, lemon juice, zest and oil in small bowl. Rub seasoning mixture evenly on chicken.
• Grill chicken 5 to 7 minutes per side, or until cooked through (internal temperature of 165°F). Meanwhile, grill lemon quarters 2-3 minutes per side, until lightly charred.
• Squeeze the grilled lemon over chicken and serve.

BRAZILIAN CHICKEN WITH COCONUT MILK SAUCE

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.

BRAZILIAN-STYLE GRILLED CHICKEN

Steps:

• Reserve 1/4 cup parsley for later use. Mix remaining parsley with next 5 ingredients until blended.
• Loosen skin from leg quarters. Reserve half the dressing mixture for later use; rub remaining onto chicken meat under skin. Refrigerate 2 hours.
• Heat grill to medium heat. Grill chicken 40 to 45 min. or until done (165ºF), turning occasionally and brushing with half the reserved dressing mixture for the last 10 min. Meanwhile, cook rice as directed on package, omitting salt.
• Add cheese and remaining parsley to rice; mix lightly. Brush chicken with remaining dressing mixture. Serve with rice mixture.

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.