Coconut Milk Baked Chicken recipes - Brazilian recipes

Author: Allison Vega

Brazilian recipes Main dishes Main course Chicken and poultry

A basic Chicken in Coconut Milk recipe full of earthy flavors from the sauteed mushroom with a hint of spiciness from the hot sauce and rich and creamy flavor from the coconut milk. This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking.

Brazilian Chicken with Coconut Milk
Coconut Milk Baked Chicken
5 Ingredient Coconut Chicken
Sautéed Chicken in Coconut Milk
How do you cook chicken with coconut milk and water?
How to cook chicken parmesan with coconut milk?
What is the best way to cook chicken and coconut curry?
What is coconut milk chicken made of?

Brazilian Chicken with Coconut Milk

This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It's great served over pasta or rice.
Provided by: MLYIN
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 14

Ingredients:

1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
4 skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
3 tomatoes, seeded and chopped
1 (14 ounce) can light coconut milk
1 bunch chopped fresh parsley

Nutrition:

How to cook:

In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

Notes: Coconut chicken curry recipe, Add the coconut milk and pour in a cup of water (approximately 250ml/9fl oz). Sprinkle in a teaspoon of salt, bring to the boil, then reduce the heat and cover …

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sautéed chicken in coconut milk brazilian chicken with coconut milk

Coconut Milk Baked Chicken

This quick and easy recipe has quickly become part of our regular weekly menu rotation.
Provided by: Amy Johnson
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 9

Ingredients:

6 tablespoons canned coconut milk
2 tablespoons fresh lime juice (or other citrus on hand)
2 tablespoons brown sugar
3/4 teaspoon ground ginger
3/4 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
4 pound whole bone-in chicken (skin on), cut up

How to cook:

Preheat oven to 450-degrees F.
Whisk together all ingredients (except chicken) until well combined. Toss chicken in mixture until coated. Arrange in oven-proof skillet or dutch oven.
Bake uncovered 30 minutes, or until chicken is done.

Notes: Coconut Milk Baked Chicken Recipe, Leave the skin on for more flavor while roasting and remove before eating. If time permits, marinate the chicken in the coconut milk mixture up to a …

5 Ingredient Coconut Chicken

This 5 ingredient coconut chicken is marinated in coconut milk with garlic and ginger for an easy, flavorful weeknight meal.
Provided by: Melissa Belanger
Total time: 65 minutes
Cook time: 60 minutes
Prep time: 5 minutes
Yields: 6 servings
Number of ingredients: 8

Ingredients:

1 whole cut-up chicken
1 15-ounce can coconut milk
1/4 cup lime juice
2 tablespoons fresh ground ginger
6 garlic cloves, minced
1/2 – 1 teaspoon coarse salt
1/2 teaspoon pepper
Fresh chopped cilantro (optional, for garnish)

Nutrition:

How to cook:

In a small bowl, whisk together coconut milk, lime juice, garlic, ginger, salt & pepper. In a large zip top bag, combine chicken and marinade. Allow chicken to sit in marinade for at least 1 hour.
Preheat oven to 350˚F (180˚C). Place chicken in a large baking dish and bake for 1 hour – or until chicken reaches an internal temperature of 165˚F.
Top with cilantro before serving.

Notes: Coconut Curry Chicken Recipe, Add garlic, ginger, and curry powder and cook until fragrant, 1 minute more. Add tomato paste and cook until darkened slightly, 1 to 2 minutes more. …

Sautéed Chicken in Coconut Milk

A basic Chicken in Coconut Milk recipe full of earthy flavors from the sauteed mushroom with a hint of spiciness from the hot sauce and rich and creamy flavor from the coconut milk.
Provided by: Gemma
Total time: 65 minutes
Cook time: 45 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: Caribbean
Number of ingredients: 8

Ingredients:

4 to 6 chicken pieces (breast, wings, or thighs or 6 to 8 drumsticks)
¼ cup flour mixed with 1 tablespoon salt
1 cup olive oil
2 ¼ cups coconut milk
1 yellow onion (diced)
½ pound whole button (or baby portobello mushrooms, cleaned)
½ teaspoon Noubess Original Hot and Spicy Sauce or 2 fresh red chiles (diced (optional))
Noubess Garlic and Herb Seasoning

Nutrition:

How to cook:

Rinse the chicken and dry with paper towels. Normally I would clean the chicken with lemon or vinegar - as this is what I am accustomed to.
Season the clean chicken with the flour-salt mixture. It is best to apply a light coating.
Heat the oil in a large skillet over medium heat, and fry the chicken until golden.
Remove the chicken pieces from the heat, pour the excess oil into a separate skillet, and set aside.
Return the chicken pieces to the stove in the same skillet without rinsing it - the browned base retains the chicken juices and adds flavor.
Add the coconut milk and simmer on very low heat.
Using the leftover oil, sauté the onion, garlic, mushrooms, chiles, or hot sauce until the onions soften and are brown.
Add to the chicken simmering in the coconut milk—season to taste with the Noubess Garlic and Herbs Seasoning.
Continue to simmer gently for 20 minutes or until the chicken is tender and the sauce has thickened.
Remove and serve immediately.

Notes: Creamy Coconut Milk Chicken with Cilantro Lime, Ingredients 1 1/2 pounds boneless, skinless, chicken breasts 2 Tbsp. olive oil 2 Tbsp. butter* 2 green onions, green and whites sliced + separated 2 …