Recipe: Brazilian Coconut Chicken

Latins are tenderly enthusiastic. In Brazil they throw flowers at you. In Argentina they throw themselves. – Marlene Dietrich

Finger lickin' good. At least to me. Sorry Colonel Sanders...

It’s not what you have, it’s what you do with it. We’ve all heard that saying before. More than likely in a "risqué" context.

I’m saying it because many of the ingredients in this recipe are the same as in yesterday’s Thai scallops. Hard to believe, right?

Look at those spices! I only cooked 2 pieces because
there was only two of us at the table.

Garlic, ginger, coconut milk, chillies, cilantro, lime… these are all the same as in yesterday’s post. But the result couldn’t be more different.

Brazilian cuisine is sort of a melting pot. Tropical ingredients first used by natives were incorporated by Spanish and Portuguese settlers. The slave trade brought African influences as did other waves of trade and settlers from other corners of the world.

It’s not surprising then that many of the ingredients from one tropical region make their way into the cuisine of another. The big one that’s missing from yesterday's post? Fish sauce. That definitely removes it from Southeast Asian flavours.

You might say this recipe was a way for me to use up some of my leftovers – especially cilantro. You always have to buy too much cilantro.

I'll solve that situation problem next year when I grow my own. My luck I'll exacerbate the problem...

I’m not going to go on at great length about this today. I’m a little short on time. You lucked out!

Suffice to say this was a delicious way to serve chicken – everything in balance. A slightly piquant sauce with hints of tropical flavours.

I actually cleaned the sauce off my plate with my finger with this one. (Don’t tell!!)

This is the sauce before the chicken is place in for simmering.

Brazilian Coconut Chicken

Prep: 30 min  |  Cook: 40 min  |  Serves 4

2 tsp cracked black pepper

2 tsp cumin 

2 tsp ground turmeric 

1 tsp cayenne

4 skinless chicken breasts 

2 tablespoons olive oil 

1 medium onion, chopped 

4 cloves garlic, minced 

1 tablespoon minced fresh ginger 

1 jalapeno pepper, chopped 

4 plum tomatoes, chopped 

1 large green bell pepper, seeded and chopped

1 can coconut milk 

1 cup chopped fresh cilantro

juice of 1/2 large lime (about 2 tbsp)

salt to taste 

Combine pepper, cumin, turmeric and cayenne in a small dish.

30-40 minutes later. Dramatic change.

Place the chicken pieces in a zip-lock bag. Sprinkle with the spice mixture and rub thoroughly. Let the chicken sit on the counter for 1/2 to 1 hour.

Heat the olive oil in a large sauté pan or Dutch oven. Place the chicken in the hot oil and brown on both sides. The chicken will not be cooked through. Remove to a plate.

Add the onion, garlic, ginger and jalapeno to the pot. Sauté on medium heat for about 2 minutes.

Add the tomatoes, green pepper, coconut milk and cilantro. Bring to a simmer and then add the chicken back into the pot.

Partially cover the pot and let cook for 30-40 minutes, removing the cover after 20 minutes. Stir occasionally as the sauce thickens.

Once the sauce has reduced squeeze the lime juice over the chicken. Taste for salt and add as desired.

Serve with hot rice and a little more cilantro on top.

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