Recipe by MLYIN
"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."
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ground cayenne pepper
skinless, boneless chicken breast halves
salt and pepper to taste
minced fresh ginger
jalapeno peppers, seeded and chopped
tomatoes, seeded and chopped
1 (14 ounce) can
light coconut milk
chopped fresh parsley
Wow! My taste buds are still in heaven. This recipe ranks up as one of my favorites. I would make a few suggested changes. reduce the Cayenne, I like it hot but that is way over the top. I would use a dash or two for starters. boneless chicken thighs are a good substitute, they remain more moist. I would use one pepper with the seeds chopped. If you are going to use coconut milk, use the real stuff, eat less if you have to, its worth the flavor. one final suggestion, add the chicken back into the sauce for 15min on simmer.
It was o, it was kinda bland.
WOW! I followed the recipe except I left out the cayanne (because of my kids)and used canned tomatoes. I returned the chicken to the pan and simmered in the sauce for a few minutes. I served it w/white rice and fried plantains. My husband raved and so did my kids. Reminds me of a curry almost but with better flavor. This one is a keeper!
Missing link - BASIL
I made the recipe according to directions and tore up a little basil (rather than parsley) after seasoning it to taste. The basil added a little kick and some more sweetness. Try it!
WOW! This was so good I didn't want to stop eating! I did tweak it based off other reviews of bland sauce. I started by softening the chopped onion in the olive oil. I then added my cut up chicken breast (I forgot to rub in the seasoning first). I evenly sprinkeld the seasoning mix over the chicken, added minced garlic and let it cook. After the chicken was mostly cooked through I added a can of diced tomatoes, sprinkled the ginger, olive oil, and garlic powder over the tomatoes, added hot diced green chilis and mixed it all into the chicken. I let it simmer for about 10 minutes, added the coconut milk and let simmer another 5 minutes. I served it over Basmati rice. Next time I will add diced potatoes to the dish.
I was pleasantly surprised at how good this dish was! I tried it because I thought it might be good, but it was just great!!! Don't forget to season the chicken and the sauce with salt and pepper to taste. I think that maybe a couple of reviewers may have forgotten, which led to their conclusions that this was bland. It was absolutely delicious! Thanks!
made this one for my boyfriend and he absolutely loved it!combined with rice,this dish is very similar to curry dishes.love the coconut milk and tomato sauce.also turns out good when you combine similar spices you might have at home.
This was a very simple, spicy chicken dish that my wife and I both really enjoyed. Without question a 5 star.
* Percent Daily Values are based on a 2,000 calorie diet.
Brazilian Chicken with Coconut Milk
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 179
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