Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce

  • Active Time 25m
  • Total Time 25m

Serves 4

Redolent of ginger and jalapenos, the tomato sauce is a lively addition to plain grilled chicken. If you like less heat, use only one jalapeno.
WINE RECOMMENDATION:
This spicy dish will demolish any subtlety in a wine. Go for something straightforward and gulpable: a fresh white wine such as a pinot bianco from northern Italy, a slightly chilled red such as Beaujolais from France or a beer.

ingredients

  • 4 tablespoons cooking oil, divided
  • 3 cloves garlic, minced, divided
  • 1 chicken (3 to 3 1/2 pounds), quartered
  • 3/4 teaspoon salt, divided
  • Fresh-ground black pepper
  • 1 onion, chopped
  • 1 tablespoon minced fresh ginger
  • 2 jalapeno peppers, seeds and ribs removed, minced
  • 1 1/4 cups canned crushed tomatoes in thick puree
  • 1 cup canned unsweetened coconut milk
  • 2 tablespoons chopped cilantro or parsley

directions

Light the grill. In a shallow dish, combine 3 tablespoons of the oil with two-thirds of the minced garlic. Coat the chicken with half of the garlic oil mixture and season with 1/4 teaspoon of the salt and 1/8 teaspoon pepper. Grill the chicken over moderately high heat, basting with the remaining garlic oil, until just done, about 10 minutes per side for the breasts, 13 for the legs.

Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the remaining garlic, the ginger and the jalapenos, and cook, stirring, for 1 minute longer. Add the tomatoes, the coconut milk, the remaining 1/2 teaspoon salt and a pinch of pepper. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the cilantro and serve with the chicken.

MENU SUGGESTIONS:

Rice and beans or refried beans are typical Brazilian side dishes that taste especially good with chicken.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1439

nutrition information per serving

634 calories; 30g total fat; 197mg cholesterol; 709mg sodium; 8g carbohydrates; 2g fiber; 81g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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