Grilled Chicken With Spicy Brazilian Tomato and Coconut Sauce
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 tablespoons cooking oil
- 3 garlic cloves, minced
- 1 chicken, quartered (3 to 3 1/2 pounds)
- 3⁄4 teaspoon salt
- fresh ground black pepper
- 1 onion, chopped
- 1 tablespoon minced fresh ginger
- 2 jalapeno peppers, seeds and ribs removed, minced
- 1 1⁄4 cups canned crushed tomatoes in puree
- 1 cup canned unsweetened coconut milk
- 2 tablespoons chopped cilantro or 2 tablespoons parsley
directions
- 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.
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Reviews
-
Great chicken with great sauce. I preapared this dish for Culinary Quest 2014 and I'm glad I tried this out. I loved the sauce combination of tomatoes with coconut milk and I love the ginger addition very much. We enjoyed it with leftover rice and leftover pasta; the sauce was appreciated with both!<br/>Thanks a lot for this amazing dish!
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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