BRAZILIAN CHICKEN WITH COCONUT MILK
This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It's great served over pasta or rice.
Provided by MLYIN
Categories World Cuisine Recipes Latin American South American Brazilian
Time 45m
Yield 4
Number Of Ingredients 14
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. Serve over the chicken. Garnish with the parsley.
Nutrition Facts : Calories 345.2 calories, Carbohydrate 11.5 g, Cholesterol 71.9 mg, Fat 19.9 g, Fiber 2.8 g, Protein 29.3 g, SaturatedFat 7.3 g, Sodium 234.4 mg, Sugar 4.1 g
BODACIOUS BRAZILIAN CHICKEN
Make and share this Bodacious Brazilian Chicken recipe from Food.com.
Provided by rich.s.loomis
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Grate the zest of the lemon and lime into a resealable bag. Squeeze the juice from both fruits into the bag, and throw out the pulp and the seeds.
- Mix in everything else except the chicken and salsa.
- Drop in the chicken, reseal the bag, and refrigrate for a few hours.
- Grill the chicken, turning and basting with marinade a few times, for 10 to 15 minutes or until the center is no longer pink. Serve with salsa.
- Calories per serving: 205; Protein: 29 g; Carbs: 18 g; Fat: 2 g; Saturated fat: 0.5 g; Sodium: 726 mg; Fiber: 3 g.
Nutrition Facts : Calories 272.1, Fat 3, SaturatedFat 0.6, Cholesterol 68.4, Sodium 679.2, Carbohydrate 33.4, Fiber 4.5, Sugar 24.2, Protein 31
CHICKEN AND THE BODACIOUS BULB
Provided by Guy Fieri Bio & Top Recipes
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Rinse and pat the chicken dry. On a stable surface, cut the chicken with a sharp knife into 8 pieces, plus the backbone.
- Season all the pieces with 1 teaspoon each salt and pepper. Cover and refrigerate all but the backbone.
- In a large saucepan or small stockpot over high heat, add 1 tablespoon of garlic oil and, when hot, add in the seasoned chicken backbone. Brown for 4 to 5 minutes, then add in the reserved garlic cloves, thyme, and the cut vegetables. Turn the backbone over and continue to cook until well browned, an additional 5 minutes. (Guy's tip: for easy removal when making gravy later, tie the garlic cloves in cheesecloth before adding to the pot).
- Deglaze the pan with a little of the stock to loosen the fond from the bottom of the pan, and add the remaining stock and the water. Bring to a strong simmer and let cook for 45 minutes. Strain the solids but reserve the garlic cloves in a bowl. Let sit and skim the fat from the top. Set aside. You should have about 3 cups. This can be prepared ahead.
- Preheat the oven to 250 degrees F.
- In a large, deep-sided pan over high heat, add 1/4 cup of the garlic oil. When it just starts to smoke, add the sliced garlic cloves and cook until just crisp and light golden brown, 30 seconds. Remove to a paper towel-lined plate and sprinkle with a touch of salt. Add in the chicken and carefully brown the pieces, turning as needed, and getting a nice even dark golden brown on all sides. As the pieces finish, remove to a baking sheet and hold warm in the oven.
- Drain the excess fat from the pan the chicken was cooked in and set heat at medium-high. Add in the remaining 1/4 cup garlic oil and the flour and stir constantly until a paste forms. Allow the roux to cook for 1 to 2 minutes, with continued stirring, and then slowly whisk in the stock. Add about 1/2 cup at a time and continue to incorporate. Reduce the heat to low once the mixture has thickened and then add in the reserved cooked garlic cloves.
- Whisk these into the roux, adjust seasoning with salt and pepper, if needed, and hold warm until service over low heat.
- Place 1/2 cup of the garlic gravy on a plate and position a couple pieces of chicken on top. Spoon 1 tablespoon of the gravy on top of the chicken and garnish with the parsley, diced tomatoes, and the fried garlic slices.
- In a small saucepan over medium heat, add half of the oil and all of the garlic. Heat through and cook for 10 minutes, adjusting the heat as needed. Allow to cool to room temperature.
- In a 16-ounce clean glass jar, add the prepared garlic and the remaining oil. Cover and refrigerate. Use within 2 to 3 weeks.
- Guy's Tips:
- Use a good quality olive oil in this, but not extra-virgin. You want an olive oil that can withstand some heat, as you will soon be cooking everything with this oil!
- Find the freshest, firmest, whitest garlic bulbs you can find. Gently break apart the bulb, and then carefully trim the stem end from each clove and peel the skins. Be picky, use the biggest ones and leave the smaller ones for another recipe.
- Use the oil for cooking, use the garlic for everything. Once the garlic is depleted, start over.
BRAZILIAN CHICKEN AND RICE WITH OLIVES
Categories Chicken Olive Poultry Rice Sauté Dinner Winter Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle chicken lightly with salt and generously with ground black pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken, garlic, and peel; sauté until chicken is lightly browned, about 3 minutes. Add 1 cup water and orange juice and bring to boil. Mix in rice, seasoning packet, and olives. Return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat; let stand covered 10 minutes.
- Stir cilantro into rice mixture. Transfer to platter. Garnish with orange wedges.
BODACIOUS BRAZILIAN CHICKEN RECIPE
Provided by nancy1cartlidge
Number Of Ingredients 10
Steps:
- 1) grate the zest of the lemon and lime into a resealable bag. Squeeze the juice from both fruits into the bag and throw out the pulp and the seeds. 2) Mix in everything else except the chicken and salsa. 3) Drop in the chicken, reseal the bag, and refrigerate for a few hours. 4) grill the chicken, turning and basting with the marinade a few times, for 10 to 15 minutes or until the center is no longer pink. Serve with salsa.
BRAZILIAN-STYLE CHICKEN GIZZARDS
This recipe is really traditional in Brazilian bars and homes. It brings a special Brazilian taste for friends' meetings. Eat with French bread and a cold beer.
Provided by aabastos
Categories Brazilian Recipes
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Wash gizzards in water and remove any fat or yellow tissue you can see. Cut each gizzard into 4 parts.
- Put gizzards in a pan of cold water and bring to a boil. Boil for 2 minutes. Drain, rinse in cold water, and drain again.
- Heat oil in a skillet over medium heat. Add onion and cook until transparent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add gizzards, salt, and pepper; saute for 2 to 4 minutes. Add wine, 1 cup water, and tomatoes; cover and cook for 1 hour, adding more water as needed.
- Uncover, reduce heat to low, and cook until tender, 30 more minutes.
- Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
- Stir bacon into the gizzards and add parsley and chives before serving.
Nutrition Facts : Calories 191 calories, Carbohydrate 4.5 g, Cholesterol 291.9 mg, Fat 6.8 g, Fiber 0.8 g, Protein 21.4 g, SaturatedFat 2.1 g, Sodium 262 mg, Sugar 2.1 g
BRAZILIAN-STYLE GRILLED CHICKEN
Add some sunshine to even the cloudiest day with this brilliant Brazilian-Style Grilled Chicken. Get out the hot sauce and honey and let's get started.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 8 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 490, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 150 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 34 g
GRILLED CHICKEN BRAZILIAN STYLE
I grew up in Brazil where they are known for their delicious meat on the grill. The flavor on this chicken in so good and so easy! Don't let the simple ingredients fool you. You'll be coming back for more of this succulent chicken!
Provided by Canamari
Categories Chicken Thigh & Leg
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Clean chicken and rub with salt.
- Combine olive oil and garlic and marinate chicken for at least 2 hours.
- Place chicken on the grill and roast slowly. Delicious!
Nutrition Facts : Calories 601.5, Fat 48.2, SaturatedFat 11.8, Cholesterol 191, Sodium 173.4, Carbohydrate 0.5, Protein 39.4
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