Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s