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!
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R158.11
for 4 servings · R39.53 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Coconut Flakes needs 60 gCoconut Flakes 250 g 250 g at R59.99 · 24% of packR14.40
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Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Free-range Chicken Pieces needs 8Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Lime Juice
- Brazilian Spice Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Brazilian Spice Mix, Chicken, Coconut Flakes, Coconut Milk, Fresh Chives, Jasmine Rice, Lime Juice, Onion, Tomato
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, Brazilian Spice Mix, Chicken, Coconut Flakes, Coconut Milk, Fresh Chives, Jasmine Rice, Lime Juice, Onion, Tomato
How many calories does Brazilian Coconut Chicken have?
1173 calories
How much fat content does Brazilian Coconut Chicken have?
grams