Well, Brazil makes it through the knock-out rounds regardless of what you may think of Neymar (and his fallacious flopping)….
Today’s dinner features Brazilian Coconut Chicken which strangely resembles the Brazilian flag and jersey! Featured flavors are ginger, garlic, lemon, turmeric, cilantro, and coconut milk. (The turmeric gives it that golden, yellow hue.) It’s super-healthy, delicious and a fresh, gluten-free/dairy-free/low-carb/paleo recipe to add to your repertoire.
Apreciar! (Enjoy, in Portuguese.)
Brazilian Coconut Chicken
Print RecipeIngredients
- 2 tbsp olive oil, divided
- 4 cloves garlic, minced
- 2” peeled, fresh ginger, minced
- 1/4 cup fresh cilantro, chopped
- Zest + juice of 1 lemon
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 2 tsp kosher salt
- 6 5-oz boneless, skinless chicken breasts
- 1/2 cup water
- 1 can coconut milk
- Cilantro, for topping
Instructions
To make marinade/sauce, combine 1 tbsp olive oil, garlic, ginger, cilantro, lemon, cumin, turmeric, coriander and salt in large, zip-top plastic bag. Set aside in fridge. Chicken can be added to marinade one hour or up to a day before cooking.
When ready to cook, add remaining tbsp of oil to a large skillet on medium-high heat. Remove chicken from marinade and add to hot pan. (Save marinade for later.) Allow chicken to sear on one side for 4-5 minutes and flip. Sear other side of chicken.
When chicken is mostly done, turn pan to low and add remaining marinade, water, and coconut milk. Cover and allow to simmer for about 10-12 minutes, or until cooked through. Top with fresh cilantro.