Spicy Brazilian Coconut Chicken Recipe

Brazilian cuisine is known for its vibrant flavors and unique combinations of ingredients. This Spicy Brazilian Coconut Chicken recipe is a perfect example of the country’s culinary excellence. It features tender chicken simmered in a creamy coconut sauce with a kick of spice. Let’s get started:

Ingredients:

For the Chicken Marinade:

• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste for spice)
• Salt and black pepper to taste

For the Coconut Sauce:

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1 can (14 ounces) of diced tomatoes
• 1 can (14 ounces) of coconut milk
• 1/2 cup chicken broth
• 1 bay leaf
• Salt and black pepper to taste
• Fresh cilantro leaves for garnish

For Serving:

• Cooked rice

Instructions:

1. Marinate the Chicken:
   • In a bowl, combine the chicken pieces with minced garlic, paprika, cayenne pepper, salt, and black pepper. Let it marinate for at least 15 minutes.
2. Sear the Chicken:
   • In a large skillet or pan, heat the vegetable oil over medium-high heat. Add the marinated chicken pieces and cook until they are browned on all sides. Remove the chicken from the pan and set it aside.
3. Sauté the Aromatics:
   • In the same pan, add chopped onion and diced red bell pepper. Sauté until they become soft and fragrant.
4. Spice It Up:
   • Stir in the ground cumin, ground coriander, and smoked paprika. Cook for a minute or two to release their flavors.
5. Add Tomatoes and Coconut Milk:
   • Pour in the diced tomatoes (with their juices) and coconut milk. Stir to combine everything.
6. Simmer with Chicken:
   • Return the seared chicken to the pan. Add chicken broth and bay leaf. Mix well.
7. Simmer and Cook:
   • Reduce the heat to low, cover the pan, and let the mixture simmer for about 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
8. Season and Garnish:
   • Taste the sauce and adjust the seasoning with salt and black pepper if needed. Remove the bay leaf from the sauce.
9. Serve:
   • Serve the Spicy Brazilian Coconut Chicken over cooked rice.
10. Garnish:
    • Garnish with fresh cilantro leaves for a burst of color and added flavor.

Enjoy this Spicy Brazilian Coconut Chicken with its rich and creamy coconut sauce that’s beautifully spiced. It’s a dish that will transport your taste buds to the vibrant streets of Brazil. Serve it over rice for a complete and satisfying meal. Bom apetite! (Enjoy your meal in Portuguese)

Source: cravinghomecooked.com

Yield: 8

East Coast Shrimp Rolls Recipe

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East Coast Shrimp Rolls are a beloved seafood delight, perfect for summer picnics or a light dinner. These rolls are filled with succulent shrimp mixed in a creamy, flavorful sauce, all nestled in a soft, buttery bun. Let’s dive into this mouthwatering recipe!

Prep Time 10 minutes

Cook Time 3 minutes

chill Time 5 minutes

Total Time 5 minutes

Ingredients

• For the shrimp
• 2 tsp sea salt
• Juice from half a lemon
• Large pot of boiling water
• 2 lbs shrimp, cleaned with tails and veins removed
• Ice bath
• Ingredients for the Hot Dog Buns
• 8 hot dog buns
• 1 tsp butter per bun
• For the dressing mix
• 1 cup mayonnaise
• 1 cup diced celery
• 1/2 cup chopped green onions (Bottoms)
• 1/3 cup chopped dill
• 1/4 cup chopped chives
• 1/4 cup chopped parsley
• 2 tsp chopped capers
• 2 Tbsp Dijon mustard
• 1 Tbsp red wine vinegar
• Zest of 1 lemon
• 4 cloves garlic, grated or pressed
• 1 tsp paprika
• 1/2 tsp garlic salt
• 1/4 tsp onion powder
• 1/2 tsp sea salt
• Fresh Cracked Pepper

Instructions

• Boil a large pot of water over a medium to high flame with 2 tsp of sea salt and juice from half the lemon.

• While waiting for it to boil, mix the mayonnaise dressing ingredients together in a medium sized bowl.

• Once the water is boiling add the shrimp for 2-3 minutes and then immediately remove and add them to the ice bath stop the cooking process.

• Butter then buns on the inside and on the top. Broil them for 1-2 minutes. Make sure to keep an eye on them because they can burn just going 30 seconds too long.

• Remove the shrimp from the ice bath and chop. Add it to the mayo mix and combine. Then stuff the hot dog buns.

• Top with an additional squeeze of lemon juice, sea salt, pepper and parsley.