Recipe

Brazilian Chicken With Tomatoes Coconut Milk And Cilantro Recipe

Add Step-by-Step Photos	Bostonmargy / All my dishes 8 months, 2 weeks ago Rich and full-flavored, with an exquisite blend of chicken, onion and green pepper in a broth of tomato and coconut milk. from Fay Levy's International Chicken Cookbook Prep:90m Cook:30m Servings:6	Bostonmargy
	brazilian chicken easy creamy

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quaziefly

jenniferby

Ingredients

3 pounds chicken pieces, or similar amount boneless, skinless chicken breast, cubed

Freshly ground pepper

3 tbs chopped cilantro

2 tbs fresh lemon juice, strained

2 tbs olive oil

1 large onion, chopped

1 large green pepper, chopped

2 lbs ripe tomatoes, peeled and seeded or 2 (28-oz) cans diced tomatoes, drained

1 cup canned unsweetened coconut milk

1/2 tsp salt

cayenne pepper, to taste (optional)

Directions

Sprinkle chicken with pepper and 1 tbs cilantro. Add lemon juice and marinate 1 hour in refrigerator.

Heat oil in a large casserole, add onion and green pepper and saute over medium heat about 6-7 minutes. Add tomatoes, cook 3 - 5 minutes more over high heat, stirring often. Stir in coconut milk and bring to a simmer.

If using whole chicken pieces, add now. Sprinkle with salt and pepper and cook chicken until tender, about 30 minutes for breast and 40-45 minutes for thighs and legs.

If using boneless, skinless chicken breast, add salt and pepper and cook sauce for 15 minutes. Add chicken and stir to incorporate. Cook another 15 minutes.

Sprinkle with remaining cilantro

Serve over rice

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Comments

jolielives 1 month, 3 weeks ago said:
SOUNDS YUMMY FOR THE TUMY. I WAS LOOKING FOR YOUR CHICKEN POT PIE & SHALL CONTINUE TO DO SO. I LOVE FINDING THAT SOMEONE ELSE COOKS KALE THE SAME WAY I DO. THANK YOU FOR ALL YOUR GREAT SHARES & IDEAS.
JOLIE LIVES

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