Ingredients
- Four tablespoons of cooking oil
- Three cloves garlic, minced
- One chicken (between 3 and 3 1/2 pounds), cut into quarters.
- 3/4 teaspoon salt
- Fresh-ground black pepper
- One onion, chopped
- One tablespoon of fresh ginger minced
- Two jalapenos, seeds, and ribs trimmed and minced.
- 1 1/2 cups crushed tomatoes in thick puree
- 1 cup canned coconut milk
- Two tablespoons of chopped parsley or cilantro
Directions
- Light the grill. Combine three tablespoons of oil and two-thirds of minced garlic in a shallow dish. Sprinkle 1/4 teaspoon salt and 1/8 tablespoon pepper on the chicken and coat it with half the garlic oil. Grill the chicken at a moderately high temperature, basting it with the remaining garlic olive oil for about 10 minutes for each side of the breasts and 13 for the legs.
- In a medium-sized saucepan, heat one tablespoon of the remaining oil on a moderately low flame. Add the onion and cook it, stirring frequently, for about 5 minutes. Stirring constantly, add the remaining ginger, jalapenos, and garlic. Cook for another minute. Add the tomatoes, coconut milk, remaining 1/2 teaspoon of salt, and pepper. Bring to a boil and simmer, stirring frequently, for about 5 minutes. Add the cilantro to the mixture and serve the chicken.
Serve with
Rice and beans, or refried beans, are Brazilian side dishes. They go well with chicken, as does a crisp salad.
