4 tablespoons cooking oil
3 cloves garlic, minced
1 chicken (3 to 3 1/2 pounds), quartered
3/4 teaspoon salt
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
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 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.
Rice and beans or refried beans are typical Brazilian side dishes that taste especially good with chicken.
- per Serving
- Serves 4
- Fat. Total
- % Cal. from Fat