CHEF JEFF — ONE BYTE AT A TIME: Brazilian ChickenBrazilian flavors jazz up the this chicken recipe.
By: Herald Staff Report,
Brazilian flavors jazz up the this chicken recipe.
2 teaspoons ground cumin
¼ teaspoon cayenne
2 chicken breasts, about ½ pound each, skin removed
2 teaspoons canola oil
1 cup frozen, diced onion
½ cup fat-free, low-sodium chicken broth
½ pound okra, sliced
½ cup quinoa
½ cup light coconut milk
Salt and freshly ground pepper
2 tablespoons salted, dry-roasted peanuts, chopped
Mix cumin and cayenne. Rub over chicken. Heat oil in large nonstick skillet. Brown chicken for 5 minutes. Add onion, broth and okra. Lower heat, cover with lid and simmer 15 minutes. Rinse quinoa, place in saucepan with 1½ cups water. Bring to boil over high heat. Lower heat, cover with lid and simmer about 15 minutes, until water is absorbed. (Add more if pan runs dry before quinoa is cooked.) When internal temperature of chicken hits 170 degrees, stir coconut milk, salt and pepper into sauce. Serve over quinoa, with peanut garnish.
Yield: Serves 2.
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