Sunday, June 5, 2011

Recipe #115: Brazillian-Style Chicken Over Quinoa

This isn't a very photogenic recipe, but it's DELICIOUS!  My first time using coconut milk, and also my first time using quinoa... Definitely a different set of flavors.  Don't skip the peanuts- they add a lot to the dish.


1 teaspoon ground ginger
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 chicken breast halves, bone in, wings and skin removed
2 teaspoons canola oil
1 cup sliced onion
1 clove garlic, crushed (I used minced garlic)
1/2 cup fat-free low-sodium chicken broth
1/2 pound okra, trimmed and sliced (I used 10oz frozen okra)
1/2 cup light coconut milk
Salt and freshly ground black pepper
Dry roasted peanuts
1/2 cup quinoa


Mix ginger, cumin, and cayenne pepper together and rub over chicken (I just sprinkled the chicken with each individual shaker).  Heat oil in a large nonstick skillet over medium-high heat and brown chicken on all sides, about 5 minutes.  Add onion and garlic, and continue to cook 1 minute.  Add chicken broth and okra.  Bring to a simmer.  Lower heat to medium, cover, and simmer 15 minnutes, until chicken is no longer pink.  While the chicken cooks, prepare the quinoa according to package directions.  When the chicken is done, add coconut milk and stir into the sauce.  Add salt and pepper to taste.  Scatter peanuts on top.  Serve over quinoa.

1 comment:

  1. What is quinoa? We use coconut milk all the time it seems. I hate coconut... but the milk is win!