Chances are you haven’t tasted Brazilian food, much less cooked it, Chef! But don’t worry, you are in brilliant culinary hands with the UCOOK team. A bed of chive-dotted jasmine rice is served with a very special Brazilian spice blend that is infused into a tomato & coconut broth. This lipsmacking liquid is soaked up by browned chicken as it cooks to perfection. Served with golden coconut flakes and a drizzle of zesty lime juice. Aproveite sua refeição!
Brazilian Coconut Chicken
Brazilian Coconut Chicken
with jasmine rice
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Brazilian Spice Mix
- Chicken
- Coconut Flakes
- Coconut Milk
- Cooked Chopped Tomato
- Free-range Chicken Pieces
- Fresh Chives
- Jasmine Rice
- Lime Juice
- Onion
- Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Blender
- Sugar/Sweetener/Honey
NICE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
COCONUT CRUNCH
Place the coconut flakes in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
INTO THE PAN
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and season. When hot, fry the chicken until browned, 3-4 minutes per side. Remove from the pan and set aside (note the chicken will not yet be cooked through).
BRAZILIAN SAUCE
Return the pan to medium heat with a drizzle of olive oil (if necessary). Fry the Onion and pepper until soft, 6-8 minutes (shifting constantly). Add the Brazilian spice mix and fry until fragrant, 1-2 minutes. Add the cooked chopped tomatoes and the coconut milk. Simmer until the sauce has reduced slightly, 3-4 minutes. Season well and transfer the sauce to a blender. Blend until smooth and season.
ALL TOGETHER
Return the Chicken to the pan, along with the Brazilian sauce and 150ml [300ml]|#7DA0D7 of water to medium heat. Cover with a lid and simmer until the chicken is cooked through, 8-10 minutes. Remove from the heat and add a sweetener (to taste).
WHAT A GREAT PLATE
Just before serving, mix ½ the chives through the rice. Plate up the rice, top with the Chicken pieces and the Brazilian sauce. Drizzle over the lime juice (to taste) and garnish with the remaining chives and the coconut flakes.
NICE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
COCONUT CRUNCH
Place the coconut flakes in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
INTO THE PAN
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and season. When hot, fry the chicken until browned, 3-4 minutes per side. Remove from the pan and set aside (note the chicken will not yet be cooked through).
BRAZILIAN SAUCE
Return the pan to medium heat with a drizzle of olive oil (if necessary). Fry the Onion and pepper until soft, 6-8 minutes (shifting constantly). Add the Brazilian spice mix and fry until fragrant, 1-2 minutes. Add the cooked chopped tomatoes and the coconut milk. Simmer until the sauce has reduced slightly, 3-4 minutes. Season well and transfer the sauce to a blender. Blend until smooth and season.
ALL TOGETHER
Return the Chicken to the pan, along with the Brazilian sauce and 150ml [300ml]|#7DA0D7 of water to medium heat. Cover with a lid and simmer until the chicken is cooked through, 8-10 minutes. Remove from the heat and add a sweetener (to taste).
WHAT A GREAT PLATE
Just before serving, mix ½ the chives through the rice. Plate up the rice, top with the Chicken pieces and the Brazilian sauce. Drizzle over the lime juice (to taste) and garnish with the remaining chives and the coconut flakes.
NICE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
COCONUT CRUNCH
Place the coconut flakes in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
INTO THE PAN
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and season. When hot, fry the chicken until browned, 4-5 minutes per side. Remove from the pan and set aside (note the chicken will not yet be cooked through).
BRAZILIAN SAUCE
Return the pan to medium heat with a drizzle of olive oil (if necessary). Fry the Onion and pepper until soft, 8-10 minutes (shifting constantly). Add the Brazilian spice mix and fry until fragrant, 1-2 minutes. Add the cooked chopped tomatoes and the coconut milk. Simmer until the sauce has reduced slightly, 4-6 minutes. Season well and transfer the sauce to a blender. Blend until smooth and season.
ALL TOGETHER
Return the Chicken to the pan, along with the Brazilian sauce and 450ml [600ml]|#7DA0D7 of water to medium heat. Cover with a lid and simmer until the chicken is cooked through, 12-15 minutes. Remove from the heat and add a sweetener (to taste).
WHAT A GREAT PLATE
Just before serving, mix ½ the chives through the rice. Plate up the rice, top with the Chicken pieces and the Brazilian sauce. Drizzle over the lime juice (to taste) and garnish with the remaining chives and the coconut flakes.
NICE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
COCONUT CRUNCH
Place the coconut flakes in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
INTO THE PAN
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and season. When hot, fry the chicken until browned, 4-5 minutes per side. Remove from the pan and set aside (note the chicken will not yet be cooked through).
BRAZILIAN SAUCE
Return the pan to medium heat with a drizzle of olive oil (if necessary). Fry the Onion and pepper until soft, 8-10 minutes (shifting constantly). Add the Brazilian spice mix and fry until fragrant, 1-2 minutes. Add the cooked chopped tomatoes and the coconut milk. Simmer until the sauce has reduced slightly, 4-6 minutes. Season well and transfer the sauce to a blender. Blend until smooth and season.
ALL TOGETHER
Return the Chicken to the pan, along with the Brazilian sauce and 450ml [600ml]|#7DA0D7 of water to medium heat. Cover with a lid and simmer until the chicken is cooked through, 12-15 minutes. Remove from the heat and add a sweetener (to taste).
WHAT A GREAT PLATE
Just before serving, mix ½ the chives through the rice. Plate up the rice, top with the Chicken pieces and the Brazilian sauce. Drizzle over the lime juice (to taste) and garnish with the remaining chives and the coconut flakes.
Frequently Asked Questions
What is the preparation time for Brazilian Coconut Chicken?
The preparation time for Brazilian Coconut Chicken with jasmine rice is between 20 and 40 minutes.
What is the total time required to make Brazilian Coconut Chicken with jasmine rice?
The total time required to make Brazilian Coconut Chicken with jasmine rice is between 35 and 55 minutes.
How many servings does Brazilian Coconut Chicken provide?
4 servings
What are the main ingredients in Brazilian Coconut Chicken?
Bell Pepper, Bell Peppers, Brazilian Spice Mix, Chicken, Coconut Flakes, Coconut Milk, Cooked Chopped Tomato, Free-range Chicken Pieces, Fresh Chives, Jasmine Rice, Lime Juice, Onion, Onions
What is the nutritional information of Brazilian Coconut Chicken?
Calories: 1173, Carbs: 114 grams, Fat: grams, Protein: 61.6 grams, Sugar: 22 grams, Salt: 608 grams
How do I prepare Brazilian Coconut Chicken?
WHAT A GREAT PLATE: Just before serving, mix ½ the chives through the rice. Plate up the rice, top with the chicken pieces and the Brazilian sauce. Drizzle over the lime juice (to taste) and garnish with the remaining chives and the coconut flakes. ALL TOGETHER: Return the chicken to the pan, along with the Brazilian sauce and 150ml [300ml]|#7DA0D7 of water to medium heat. Cover with a lid and simmer until the chicken is cooked through, 8-10 minutes. Remove from the heat and add a sweetener (to taste). BRAZILIAN SAUCE: Return the pan to medium heat with a drizzle of olive oil (if necessary). Fry the onion and pepper until soft, 6-8 minutes (shifting constantly). Add the Brazilian spice mix and fry until fragrant, 1-2 minutes. Add the cooked chopped tomatoes and the coconut milk. Simmer until the sauce has reduced slightly, 3-4 minutes. Season well and transfer the sauce to a blender. Blend until smooth and season. INTO THE PAN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel and season. When hot, fry the chicken until browned, 3-4 minutes per side. Remove from the pan and set aside (note the chicken will not yet be cooked through). COCONUT CRUNCH: Place the coconut flakes in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. NICE RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Brazilian Coconut Chicken?
Bell Pepper, Bell Peppers, Brazilian Spice Mix, Chicken, Coconut Flakes, Coconut Milk, Cooked Chopped Tomato, Free-range Chicken Pieces, Fresh Chives, Jasmine Rice, Lime Juice, Onion, Onions
How many calories does Brazilian Coconut Chicken have?
1173 calories
How much fat content does Brazilian Coconut Chicken have?
grams
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