Tuesday, February 21, 2012

Chicken and Shrimp in Tomato-Coconut Sauce

Apparently, this is a Brazilian dish which threw me for a loop even though I'm not any sort of an expert on the Brazilian culture. With the coconut milk, I thought it was an Asian dish. But my assumptions were also based on my previous experiences with Brazilian food which consisted of their steakhouses (churrascaria) or bakeries with meat-filled pastries and wonderful cakes. Which by the way, you must go to the Brazilian Bakery on Powers Ferry in Marietta and try some of those cakes. They are incredible.

This was a nice flavorful dish without a ridiculous amount of prep. I did cheat a little and used canned diced tomatoes (one 14.5 oz. can) instead of fresh ones. But I didn't do this because I'm lazy. I just don't really like cooking fresh chopped tomatoes because the skin always comes off in the pan.

Chicken and Shrimp in Tomato-Coconut Sauce
Serves two.
Source: Cuisine At Home

Basmati or Jasmine rice
2 Tbsp. olive oil
2 boneless skinless chicken breast ( 5-6 oz. each), seasoned with salt and pepper
1 cup onion, diced 
1 cup green bell pepper, diced
1 Tbsp. garlic, minced

 1 tsp. red pepper flakes
2 cups tomatoes, chopped
1 cup coconut milk
6 shrimp peeled, deveined
1/4 cup scallions, sliced
1/4 cup chopped fresh cilantro
2 Tbsp. fresh lime juice
Garnish with:
Chopped fresh cilantro or lime


1) Cook rice according to pkg. directions, keep warm

2) Sauté seasoned chicken in oil in a large sauté pan over medium-high heat until browned on both sides. Add onions, bell pepper, garlic and pepper flakes. Cook covered until onion is translucent, about 3 minutes.

3) Stir in tomatoes and coconut milk, cover and cook until tomatoes begin to break down, 5-6 minutes.
Add shrimp, scallions, cilantro and lime juice, cover and simmer until shrimp are cooked, 2-3 minutes.

4) Spoon rice onto 2 serving plates, then divide chicken and sauce between them. Garnish with cilantro and lime.

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