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 HOLIDAY CHICKEN
I found this recipe on the Internet and still looking to verify it's authenticity. I suspect the name comes from the brilliant red and green from the tomato sauce and vegetables. For now what I can say is delicious and easy to prepare. Most of the cooking time is a passive simmer so you can easily start this dish and go attend to other things around the house. (For WW, this is Core.)
Provided by justcallmetoni
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large stew pot and add 1 teaspoon of oil. Add chicken cubes and cook one or two minutes just until the surface of the poultry is opaque. Add the onions, peppers and garlic and cook an additional 3 minutes.
- Add the tomato sauce, water, bay leaf, garlic powder, cumin and oregano to the pot and bring the stew to a light boil. Reduce the heat to a simmer and cook for 110 minutes uncovered.
- Season with salt and pepper. Add lemon juice and celery; cook until crisp tender, about 20 minutes.
- Remove bay leaf before serving.
- This goes nicely over a bowl of brown rice and a green leafy salad.
Nutrition Facts : Calories 112.5, Fat 1.4, SaturatedFat 0.2, Sodium 79.2, Carbohydrate 22.2, Fiber 5.3, Sugar 12.1, Protein 3.8
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
HOLIDAY CHICKEN
Make and share this Holiday Chicken recipe from Food.com.
Provided by Miss Diggy
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a 9x13 inch baking dish.
- Lay 4 chicken breasts, not in the baking dish, and top with 1/4 of the spinach and 1 oz of the cheese on each breast.
- Place another chicken breast on top of each one and press down.
- Mix together the flour, salt and nutmeg and then dip the breast"sandwiches" in the mixture, then in the eggs, and then in the cracker crumbs.
- Place in the baking dish and keep each sandwich from touching.
- Bake at 500 for 15 minutes, or until completely cooked.
Nutrition Facts : Calories 455.3, Fat 17.1, SaturatedFat 8.9, Cholesterol 273.1, Sodium 561.1, Carbohydrate 12.2, Fiber 0.4, Sugar 0.3, Protein 59.4
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ROTISSERIE-STYLE BRAZILIAN CHICKEN - BRAZILIAN KITCHEN ABROAD
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Category Main CourseCalories 42 per serving
- Add all ingredients, except for the chicken and the butter to a food processor and pulse to combine.
- About an hour before you intend to roast the chicken, remove it from the refrigerator, discard the marinade, and pat the chicken dry with a paper towel. Liberally season it with salt and pepper inside the cavity, and under the skin.
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4.7/5 (64)Total Time 50 minsCategory Dinner, Lunch, Main CourseCalories 621 per serving
- In a large bowl combine the cumin, cayenne pepper, turmeric, coriander, garlic powder, salt and pepper together.
- 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.
- Add the rest of the oil to the skillet and heat. Add the onion, jalapeno pepper, ginger, garlic and cook until the onion has softened and is translucent; about 5 minutes.
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