Portuguese African Chicken In Coconut Sauce Recipes

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PORTUGUESE-AFRICAN CHICKEN IN COCONUT SAUCE



Portuguese-African Chicken in Coconut Sauce image

Posted for ZWT 5 - Portugese Chicken recipe with influences from Africa. NOTE - most reviewers are noting that they use a full can of coconut milk as opposed to 1 cup.

Provided by Deantini

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

4 lbs chicken, pieces
3/4 teaspoon salt
3/4 teaspoon pepper
1/4 cup vegetable oil
1 onion, chopped
4 garlic cloves, chopped
2 tablespoons hot red pepper, seeded and minced
3 tablespoons tomato paste
2 tablespoons paprika
1/2 teaspoon ground ginger
1 cup coconut milk
3 tablespoons peanut butter
1/4 cup fresh coriander (or parsley)

Steps:

  • Season chicken with ¼ tsp each of the salt and pepper; set aside.
  • Preheat oven to 425°F.
  • In large skillet, heat half of the oil over medium-high heat; sauté onion, garlic and hot pepper until softened, about 4 minutes.
  • Stir in tomato paste, paprika, 2 tbsp water, ginger and remaining salt and pepper; cook for 1 minute, stirring.
  • Stir in coconut milk and peanut butter; let cool slightly.
  • Transfer to food processor; purée until smooth. Set aside.
  • Wipe out skillet; add remaining oil and heat over medium-high heat. Brown chicken, in batches, about 5 minutes.
  • Transfer to roasting pan; cover with 1 cup of the sauce. Roast in 425°F oven for 30 minutes, basting twice.
  • Mix remaining sauce with coriander and pour over chicken; cook until juices run clear when chicken is pierced, about 12 minutes.

Nutrition Facts : Calories 979.5, Fat 67.1, SaturatedFat 22.8, Cholesterol 226.8, Sodium 623.5, Carbohydrate 33.5, Fiber 2.2, Sugar 28.3, Protein 59.9

CHICKEN IN A COCONUT SAUCE



chicken in a coconut sauce image

this is a Portuguese African inspired dish, chicken cooked in a coconut sauce

Provided by jackjayjay

Time 1h10m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Season chicken with ¼ tsp each of the salt and pepper; set aside. Preheat oven to 425°F. In large skillet, heat half of the oil over medium-high heat; sauté onion, garlic and hot pepper until softened, about 4 minutes.
  • Season chicken with ¼ tsp each of the salt and pepper; set aside. Preheat oven to 425°F. In large skillet, heat half of the oil over medium-high heat; sauté onion, garlic and hot pepper until softened, about 4 minutes.
  • Transfer to food processor; purée until smooth. Set aside. Wipe out skillet; add remaining oil and heat over medium-high heat. Brown chicken, in batches, about 5 minutes.
  • Transfer to roasting pan; cover with 1 cup of the sauce. Roast in 425°F oven for 30 minutes, basting twice. Mix remaining sauce with coriander and pour over chicken; cook until juices run clear when chicken is pierced, about 12 minutes.

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