[Home]  [GFCF Recipe Index]  [Frugal Food Storage]  [Biblical Womanhood]  [Archived Recipe Index]  [Links] [New Blog]  [Old Fashioned Education]  [Prairie Homemaker]  [My Mother's Blog]        Brazilian Coconut Chicken 1 teaspoon EACH salt, ground cumin, red pepper, turmeric and coriander 1/2 teaspoon EACH ground ginger and garlic powder 1 pound boneless, skinless chicken breasts, cut into strips 1/2 cup thinly sliced onions 1 tablespoon vegetable oil or olive oil 14 ounce can light coconut milk 3 tablespoons minced jalapeño peppers or other hot peppers of your choice 1 cup chopped fresh tomatoes or well drained canned tomatoes 2 teaspoons honey 1/4 cup chopped fresh cilantro or parsley In a gallon sized bag or a large bowl combine all of the spices.  Slice the chicken into long strips.  Toss the chicken strips with the spices.  Mix with clean hands until the chicken is evenly coated with the seasonings.  Heat the oil in a 12-inch skillet.  Add the onion and sauté briefly.  Add the chicken.  Sauté briskly until the chicken is no longer pink, approximately 5 to 10 minutes, depending on the size of the chicken strips.  When the chicken is no longer pink it's time to stir in the coconut milk.  Stir it around nicely.  Add the minced peppers of your choice, the tomatoes and honey.  Simmer gently for about 5 minutes or so, to blend the flavors.  Lastly add the  cilantro or parsley.  Serve over cooked rice. This recipe is on the spicy side but is not as hot as one would expect.  I like to serve it with soy yogurt on the side to cut the heat if necessary.  It goes together quickly so be sure to prepare your rice before you begin the recipe.  This recipe is for adventurous spirits.  It's the kind of dish that is perfect for showing off to company.  Restaurant quality for a homestyle price. Makes 4 servings. Per Serving (excluding unknown items): 257 Calories; 12g Fat (40.9% calories from fat); 27g Protein; 12g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 626mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. If desired you may use regular coconut milk instead. Per Serving (excluding unknown items): 426 Calories; 30g Fat (62.1% calories from fat); 28g Protein; 13g Carbohydrate; 3g Dietary Fiber; 69mg Cholesterol; 615mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates. ~Menu~ 1 serving Brazilian Coconut Chicken 2/3 cup cooked brown rice 1/2 cup plain nonfat yogurt or soy yogurt 1 cup steamed green beans Iced Lemon Zinger Tea  or Plain Tea with Lemon Per Serving (excluding unknown items): 515 Calories; 14g Fat (23.3% calories from fat); 39g Protein; 62g Carbohydrate; 7g Dietary Fiber; 71mg Cholesterol; 732mg Sodium.  Exchanges: 2 Grain(Starch); 3-1/2 Lean Meat; 2-1/2 Vegetable; 1/2 Fruit; 1/2 Non-Fat Milk; 1-1/2 Fat.     [Home]  [GFCF Recipe Index]  [Frugal Food Storage]  [Biblical Womanhood]  [Archived Recipe Index]  [Links] [New Blog]  [Old Fashioned Education]  [Prairie Homemaker]  [My Mother's Blog] GFCF = Gluten Free & Casein Free The Christian Counter © FrugalAbundance 2007-2008  :-)  And above all things have fervent charity among yourselves: for charity shall cover the multitude of sins.  Use hospitality one to another without grudging.  As every man hath received the gift, even so minister the same one to another, as good stewards of the manifold grace of God.--1 Peter 4:8-10