This recipe is an altered version of the recipe from the Alliance Health Network’s Low Carb Recipes cookbook. It is quite good. I served it over brown rice.
Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce
- 2 Tbs. olive oil
- 3 garlic cloves, minced
- 4 boneless skinless chicken breasts
- 3/4 tsp. salt
- Fresh ground black pepper
- 1 onion, chopped
- 1 Tbs. fresh ginger, minced
- 2 jalapeno peppers, seeds and ribs removed, minced
- 1 1/4 C. canned crushed tomatoes in thick puree
- 1 C. unsweetened light coconut milk
- 2 Tbs. cilantro, chopped
Light the grill. In a shallow dish, combine 1.5 Tbs. of the oil with 2/3 of the minced garlic. Coat the chicken with half of the garlic oil and season with 1/4 tsp. of the salt and 1/8 tsp. pepper. Grill the chicken over moderately high heat, basting with the remaining garlic oil, until just done, about 10 minutes per side. Meanwhile, in a medium saucepan, heat the remaining 1/2 Tbs. 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 jalapeños, and cook, stirring, for 1 minute longer. Add the tomatoes, the coconut milk, the remaining 1/2 tsp. 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.