By: Dina Kossivas
Brazilian food has been inspired by many different influences including Asian, Middle Eastern, Portuguese, Amerindian and West African cuisines. Common dishes include sweet potatoes, hearts of palm, corn, fish, peppers, coconut milk, etc.
In 1815, Brazil became a United Kingdom with Portugal. Brazil is the largest country in South America, and also the only country where almost 100% of the population speaks Portuguese. The minority groups who do not speak the language are immigrants and Amerindian groups.
Brazil has a wide variation of different ethnic groups and races such as Germans, Italians, Spanish, African American, Arab, Japanese and Amerindian. This allows the country to be very diverse. Due to the different races and ethnicities, Brazil has a lot of intermarried couples. It is almost impossible to find somebody who does not have a combination of European, African or indigenous ancestry.
The recipe I have chosen is very important to me because it is a dish that my grandmother often makes for special occasions. It is one of my favorite meals to eat. It is one of our family traditions, and, soon enough, I will learn how to make this delicious meal to pass it on to my family. The Brazilian chicken with coconut milk is often served over some white rice with beans. There are no specific types of beans that should be mixed into the rice; it all depends on someone’s preferable taste. Usually, my family enjoys this meal with potato salad. The chicken is not too difficult to make and it can be eaten with anything of your choice if potato salad or rice does not interest you.
- 1 teaspoon ground cumin
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 4 skinless, boneless chicken breast halves
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 tablespoon minced fresh ginger
- 2 jalapeno peppers, seeded and chopped
- 2 cloves garlic, minced
- 3 tomatoes, seeded and chopped
- 1 (14 ounce) can light coconut milk
- 1 bunch chopped fresh parsley
1. In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
3. Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.