Brazilian Chicken With Coconut Milk Sauce

From: 16Paws

On Sep 1, 2009

This was a fabulous way to use up odds and ends in my fridge and pantry. So much flavor, but not too spicy as the coconut milk smoothed everything out. The only change I made was to use 1 jalapeno pepper for DH's sake. Thanks so much for this recipe!

From: Heydarl

On Apr 25, 2009

I made this into a stirfry by cutting the chicken breasts into large slices and adding some vegies. Wonderful flavours & easy to make. Thanks Sassy for sharing this lovely recipe.

From: realbirdlady

On Jun 14, 2008

Very pretty - the spice rub leaves the chicken tumeric yellow, and the tomato red and pepper and parsley green really pop against the coconut white. I added some shredded coconut meat as well. It was great hot, and worked well as a cold salad the day after. Next time, I would halve the amount of cayenne - it was just too hot, to the point it was covering up flavor. I didn't add more oil to cook the vegetables - there is some chicken bits left in the pan, and more oil would just burn them. The vegetable juices can be used to deglaze the pan and capture this chicken flavor. There is a bit too much coconut milk - it is convenient to use the whole can, but 10 ounces is probably better.

From: Meliska

On Aug 3, 2009

This was absolutely excellent. I made the chicken for my husband, and prepared tofu in the same way for myself, which turned out great! I served it with Brazilian Rice (http://www.recipezaar.com/Brazilian-Rice-310199); Brazilian Crock-Pot Beans (http://www.recipezaar.com/brazilian-crockpot-beans-363036); and the salad described in the final step of the bean recipe. A delicious Brazilian feast! A Brazilian genre station on Pandora made for excellent accompaniment : ) Thanks for the exquisite recipe!