Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce

When I was in North Carolina over the weekend, my dad gave me some fresh jalapenos from his garden.  As soon as I got settled yesterday, I started searching the internet for something to make with them!  I knew that I wanted to make salsa, but I also wanted to make something else.  I had some chicken breasts in the refrigerator that I needed to use so I narrowed my search a wee bit more.  I came across this recipe, and it looked like the perfect recipe for me to make for Rick and I for dinner.  Rick didn't come with me to NC because he has some work to do at home, and I was so happy to see him when he came over last night.  I'm hoping that I can talk him into coming up with me at some point this fall so that we can enjoy the cool weather and see the leaves in the mountains.

The recipe kinda reminded me of one of my favorite dishes, Brazilian Shrimp Stew, but when it was all put together, it didn't have that wow factor that the stew did. Rick and I agreed that it wasn't that exciting. I do have to say that I liked it better when I had it as leftovers, though.  We served it with rice. The jalapenos weren't that hot so I think that next time, I'd use more.  Here's what we did...

Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce

Ingredients

• 4 tablespoons extra virgin olive oil
• 5 cloves garlic, minced
• 2 packages of skinless, boneless chicken breasts
• 1 teaspoon  salt
• Fresh-ground black pepper
• 1 onion, chopped
• 1 1/2 teaspoon ground ginger
• 2 jalapeño peppers, seeds and ribs removed, minced
• 1 1/4  cups canned crushed tomatoes in thick puree
• 1 cup canned unsweetened coconut milk
• 2 tablespoons chopped cilantro

Directions

In a baking dish, combine 3 tablespoons of oil with 3 cloves minced garlic. Coat the chicken with half of the garlic oil and season with 1/2 teaspoon of the salt and 1/8 teaspoon pepper. 

Heat grill to moderately high temperature (we use gas), and cook the chicken for about 20 minutes until it is cooked thoroughly (turning around 4 times while cooking).  Place the chicken on a plate a cover with aluminum foil to keep warm.

In a medium saucepan, heat the remaining tablespoon of olive oil.  Add the onion and cook until translucent.  Add garlic, jalapenos, and ginger and cook for another 1 minute. Next, add tomatoes, coconut milk, the remaining 1/2 teaspoon salt, and pepper. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes.  Stir in cilantro.  Serve the sauce over rice and the chicken.

Enjoy!

A Katie Classic: Brazilian Shrimp Stew!

Yes, it was back in my single days that I first made this recipe, and I was all alone. It was a shame that I didn't have Rick with me to be one of the first to try it. I probably ate it for a week, but I loved it! When Rick and I first started dating, I'm sure it was among the first that I made for him. I wanted to impress him, and I promise it is smooth and silky when it hits your mouth. He says that it's not his favorite meal that I make, but it's definitely in my top 5 ever. I love it when Rick and I do all the cutting together, but sometimes, I'll do the prep work myself before he comes over so that we can get started sooner.

I've shared it with many people and made it for several friends and my family so it's only appropriate to post it here. I rearrange the order of the original recipe because it sometimes takes longer to do all the prep work and you don't want the shrimp to "cook" in the lemon juice.

Here's a link to the original recipe from epicurious.com, and here's my version.

Ingredients
1 1/2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1/4 teaspoon black pepper
1 1/2 teaspoons salt
3 garlic cloves, minced
1/4 cup fresh lemon juice
1 (14- to 15-oz) can petite diced tomatoes including juice
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 1/2 tablespoons olive oil
1/2 teaspoon cayenne
5 tablespoons coarsely chopped fresh cilantro
1 can well-stirred canned lite coconut milk

Accompaniment: cooked white rice


Directions
Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute.

Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 15 minutes. (you want to do this here so that the shrimp doesn't "cook" in the lemon juice)

Add tomatoes and simmer briskly, stirring, until mixture is very thick, about 15 minutes.

Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.

Serve over rice.

When I plate this, I usually take a 1/4 or a 1/2 measuring cup, scoop rice into, place it in the center of the plate, and then put it the stew around it. Garnish with cilantro on top of the rice.