Brazilian Chicken (two meals in one!)

  I’ve found a new favorite recipe!  Holy cow you guys, not only does this make delicious, delicious chicken, it makes enough sauce to make a second, equally delicious vegetarian dish the next night with essentially no work.
  Two nights worth of dinner for one night’s work?  Yes please.
  Here’s what we’re making:
  Here’s what you need:
1 tsp cumin 
1 tsp cayenne pepper
1 tsp turmeric
1 tsp ground coriander
4 boneless skinless chicken breast halves*
salt and pepper to taste
2 Tbsp olive oil
1 onion, chopped
1 Tbsp fresh ginger, minced
2 cloves garlic, minced
3 tomatoes, diced
14 oz can coconut milk
*I used chicken drumsticks.  Next time I will use chicken breasts, they’re better suited to this recipe.  Also, if you do use drumsticks, be aware that they take much longer to cook on the stove top, and also, that if you don’t insert the probe thermometer just the right way in them you’ll wind up with this as a result:
  Don’t be like me.  Put the probe thermometer in along parallel to the bone.  People can only bite into raw chicken so many times before they stop letting you even attempt to cook.
  Start by mixing your first four spices on the ingredient list together in a bowl.  Salt and pepper your chicken and then place in the bowl, turning to cover with spices.
  Heat 1 Tbsp of olive oil in a deep skillet over medium heat and cook the chicken for around 10-15 minutes (noting my comment above if you’re using drumsticks).  Make sure your chicken is cooked through, 160 is the standard “safe” temp.  Remove from heat and set aside.
  Add your remaining Tbsp of olive oil to the pan and saute your onion, garlic and ginger for around 5 minutes.  The original recipe calls for a jalapeno pepper as well, but I found this to be plenty spicy without it.  Add in your tomatoes and stir for another 5-8 minutes.  The original recipe calls for the tomatoes to be seeded, but I’ve never been able to discern what the point of seeding tomatoes is…other than to make me crazy.  (I obviously threw mine in seeds and all).  After your tomatoes have cooked, stir in your coconut milk and serve over the chicken.
  Okay, first delicious meal done!  We found that there was way too much sauce just to pour on top of the chicken, so I tossed the extra in a Tupperware and the next night made this:
  Here’s what you need:
Leftover sauce
can of pinto beans
rice
  I poured the leftover sauce into a pan, dumped the drained beans into it and let it reheat while I cooked a couple cups of rice.  When the rice was done, I scooped some of the sauce/bean mix on top.  Then I ate it.  Because it was delicious.
  This recipe is especially good if you’re a fan of Indian food.  The coconut milk adds such a wonderful flavor.  G ate the chicken.  I wasn’t able to convince him that he wanted any of the bean dish, but we’ll get him there eventually.
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