Ingredients
-
-
1
-
4
-
3
-
1
-
2
-
2 1/2
-
1/2
-
2
-
4
-
-
2
-
1/2
-
1
-
1
Directions
Grilled Chicken Breasts With Spicy Coconut Sauce, From The New Portuguese Table by David Leite Serve over cooked rice , From The New Portuguese Table by David Leite Serve over cooked rice
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Steps
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1
Done
|
To Make the Chicken, Buzz the Onion, Garlic, Ginger, Coconut Milk, Lemon Juice, Salt, Black Pepper, and Red Pepper Flakes in a Food Processor Until Smooth. Drop the Chicken Pieces Into a Ziploc Bag and Pour in the Marinade. Place the Bag in a Shallow Dish and Marinate in the Fridge For at Least 4 Hours, but Overnight Is Better, Turning Several Times. |
|
2
Done
|
to Make the Sauce, Heat the Oil in a Large Skillet Over Medium Heat. Add the Onion and Cook, Stirring Often, Until Golden Brown, About 7 Minutes. Reduce the Heat to Low, Add the Lemon Zest, Ginger, Red Pepper Flakes, and Tomato Paste, and Cook, Stirring Often, Until the Colors Deepen and the Mixture Is Very Fragrant, 8 to 10 Minutes. Toss in Garlic and Cook For 1 Minute More. |
|
3
Done
|
Pour in the Coconut Milk and Cream and Bring to a Boil, E Turn Heat to Low and Simmer, Uncovered, Until the Liquid Has Reduced by One Quarter, About 10 Minutes. Season to Taste With Salt and Pepper. Cover and Keep Warm. |
|
4
Done
|
Meanwhile Heat a Grill to High. Remove the Chicken from the Fridge and Let Sit Out For 30 Minutes. |
|
5
Done
|
Lower the Heat of the Grill to Medium and Brush the Grate With Oil. Remove Chicken from Marinade and Grill Until Well Marked and Cooked Through, About 5 to Six Minutes Per Side. |
|
6
Done
|
to Serve, Slice Each Chicken Breast Into 3 Pieces on the Bias. Place Cooked Rice Onto Plates, Top With Chicken Slices, and Spoon Sauce Over Top. |
