Brazilian Chicken with Coconut Milk and Mango

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Side Dish
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 onion (s), finely chopped
  • 300 g chicken breast, cut into strips
  • 1 mango (s), diced
  • 2 clove (s) garlic, pressed
  • 2 tomato (s), quartered
  • 125 ml coconut milk, unsweetened
  • 1 bunch coriander greens
  • 2 tablespoon olive oil
  • 1 teaspoon sambal oelek
  • turmeric
  • cumin
  • salt and pepper

For the rice:

  • 1 cup rice, parboiled
  • 1 clove (s) garlic, pressed
  • 1 tablespoon olive oil
  • 2 cup water
Brazilian Chicken with Coconut Milk and Mango
Brazilian Chicken with Coconut Milk and Mango

Instructions

  1. For the rice, roast the garlic in olive oil and then add the uncooked rice and let it turn to glass in about 1 minute. Pour water on, stir briefly again and finish cooking the rice, without stirring any more.
  2. Let the onion become translucent in olive oil, add the garlic and roast briefly. Add the chicken and sauté. Add the quartered tomatoes and cook for about 5 minutes
  3. Season the chicken with sambal oelek, turmeric, cumin, salt and pepper and add coconut milk. Add coriander and mango and let simmer over low heat for about 10-15 minutes until the meat is cooked through.
  4. Serve with the rice.

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