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
BRAZILIAN STEW CHICKEN RECIPE
This Brazilian Stew Chicken recipe is super simple and comforting. Known as ensopado de frango in Portuguese, this one pot chicken stew is a super basic recipe with no frills or fancy ingredients. It's wonderful for a midweek dinner, and the leftovers are utterly magical.
Provided by aline_shaw
Categories Main Course Soup
Time 1h45m
Number Of Ingredients 16
Steps:
- Season the chicken with salt and pepper, and set aside for about 10 minutes
- In a 5.5 quart Dutch oven, or heavy bottom pan, heat the olive oil on medium to high heat.
- Add half of the chicken legs to brown on both sides, when they're light golden brown, remove them from the pan, and set aside on a plate. Repeat this process with the other half of the chicken legs.
- Drizzle some more olive oil in the pan, then reduce the heat to medium. Add in the diced onions, the white part of the scallions, and saute until soft.
- Next add in the Brazilian sofrito or the garlic, and saute until fragrant.
- Add in the paprika and the ground mustard powder, then stir to combine. Let it cook for about a minute, then add in the vinegar to deglaze the pan.
- Let the vinegar reduce in half, then add the chicken back to the pan. Stir to coat and cook until the acid evaporates.
- Sprinkle in the flour, and stir to combine.
- Add in the potatoes, the chicken stock, the bay leaf and the thyme - give everything a stir and make sure everything is submerged in liquid.
- Bring everything to a quick boil, then reduce to low heat, cover and simmer until the potatoes are cooked - about 20 minutes.
- Uncover the pan and add in half of the green onions. Stir and continue to simmer until the liquid thickens, another 40 minutes to an hour.
- Add in the rest of the green onions and the butter. Stir to combine. Turn off the heat, taste and adjust salt and pepper if needed.
- Serve with rice or crusty bread!
Nutrition Facts : ServingSize 1 serving, Calories 245 kcal, Carbohydrate 19 g, Protein 17 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 70 mg, Sodium 264 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 6 g
BRAZILIAN BEER CHICKEN
Another recipe I found in Steven Raichlen's "The Barbecue Bible" and this is what he states about the recipe: "The United States isn't the only place where beer and barbecue are inextricably interwoven. In Rio de Janeiro, I came across this savory grilled chicken, which owes its exceptional succulence to a two-day bath in beer. Try, if possible, to find a Brazilian beer if you can: Antarctica (a pilsener-style brew) will produce a mild-flavored chicken; Xingu Black Beer (a dark bitter stout) will produce a bird with a rich, malty flavor. Serve with Crazy Rice or Brazilian Black Beans with Bacon. Note: Time doesn't include the 6 - 48 hours for marinating.
Provided by diner524
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the beer, oil, mustard, paprika, and pepper in a large nonreactive bowl and whisk thoroughly to blend. Stir in the onion, garlic, and bay leaves.
- Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Add to the marinade in the bowl and turn to coat. Cover and let marinate, in the refrigerator, for 6 hours or up to 2 days (the longer the better), turning the pieces occasionally.
- Preheat the grill, using the two-tiered method.
- When ready to cook, remove the chicken pieces from the marinade, reserving the marinade, and blot dry. Season the pieces generously with salt. Oil the grill grate and arrange the chicken, skin side down, on the grate over the hotter section of the grill and cook until the skin is golden brown and the meat is cooked through without any trace of red at the bone, 8 to 12 minutes per side. If you get flare-ups, move the chicken to the safety zone until the flames die down. During the first 10 minutes only, brush several times with the reserved marinade.
- Transfer the chicken pieces to serving plates and serve immediately.
Nutrition Facts : Calories 566.5, Fat 44.6, SaturatedFat 8.5, Cholesterol 85, Sodium 88, Carbohydrate 11.1, Fiber 1.4, Sugar 1.4, Protein 22.8
BRAZILIAN CHICKEN CROQUETTES (COXINHA) RECIPE BY TASTY
Here's what you need: olive oil, garlic, white onion, chicken, paprika, salt, cream cheese, fresh parsley, unsalted butter, whole milk, chicken broth, all-purpose flour, egg, panko breadcrumbs, oil
Provided by Robin Broadfoot
Categories Appetizers
Yield 9 servings
Number Of Ingredients 15
Steps:
- In a medium pot, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika (or cayenne pepper). Stir to incorporate.
- Transfer mixture into a bowl, add cream cheese and parsley. Mix well.
- In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.
- Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.
- Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren't any holes.
- While heating a pot of oil to 350˚F/180˚C, dredge the dough in egg and panko, then deep-fry till golden brown and cooked through.
- Drain on a towel, or wire rack and serve immediately.
- Enjoy!
Nutrition Facts : Calories 405 calories, Carbohydrate 48 grams, Fat 14 grams, Fiber 1 gram, Protein 20 grams, Sugar 6 grams
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.
BRAZILIAN CHICKEN SALAD (SALPICAO DE FRANGO)
This is a really easy chicken salad made with a cream and mustard dressing instead of mayo, which results in a lighter taste. Great for leftover chicken.
Provided by Mia
Categories Salad
Time 20m
Yield 8
Number Of Ingredients 15
Steps:
- Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
- Stir together cream and mustard in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley.
- Arrange lettuce leaves and watercress on a platter and spoon salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until serving.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 30.9 g, Cholesterol 54.5 mg, Fat 19 g, Fiber 2.9 g, Protein 16.5 g, SaturatedFat 5.5 g, Sodium 427.3 mg, Sugar 11.5 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
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- Add the chicken to the bowl and rub the spice mixture all over the chicken, so that it's properly coated.
- Add 2 tbsp of the oil to a large skillet and heat over medium heat. Add the chicken and cook on both sides, until browned and cooked through. Should take 6 to 8 minutes per side. Transfer to a plate and cover with foil.
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