Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce
You can never have too many main course recipes, so give Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce a try. This recipe makes 4 servings with 1020 calories, 66g of protein, and 80g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. If you have ginger, onion, cooking oil, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
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 jalapeos, 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.
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.