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Classic Macaroni Salad

Reviewed: Aug. 22, 2013
I did not care for this recipe.
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Brazilian Chicken with Coconut Milk

Reviewed: Sep. 26, 2012
I love this recipe & have made it 5 or 6 times over the past month! I followed the recipe exactly, but I have since tweaked it & changed a few things to suit my taste. I use "thin cut" chicken breasts from Wal-Mart. Saves you from having to halve them yourself. I also add some bell pepper (I like yellow or orange, it makes it more colorful & "exotic" looking).. To the sauce, I add 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. My sauce is never bland. I mix the seasoning in a ziploc bag, then add the chicken, making sure it gets all over each piece. I then let the chicken marinate for a couple hours in the fridge. I then cook it in olive oil & once all the chicken is done, I pour the sauce into the pan & let it "deglaze" and then I return the chicken to the pan and let it simmer for 15-20 minutes. Instead of coconut milk, you can use almond milk (unsweetened, plain) and add coconut flavoring or a little bit of coconut milk for a subtle coconut flavor. That cuts the fat & calories down significantly. I chop the tomatoes, bell pepper, onion, jalapeno & garlic & add them all at the same time, so the flavors can merry. Once the tomatoes have "stewed", and the onions are done, I add the coconut/almond milk & let it simmer. Then once my chicken's cooked, I add the sauce to the chicken's pan & let it pick up all that flavor & return the chicken to the pan & let it simmer for 15-20 minutes & really get moist and tender. The spices mix in with the sauce, too. Yummy!
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