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The Honolulu Advertiser
Posted on: Wednesday, March 31, 2010

Brazilian style a twist for chicken

 •  Easy Easter

By Linda Gassenheimer
McClatchy-Tribune News Service

Hawaii news photo - The Honolulu Advertiser

Brazilian-style chicken, with okra and roasted peanuts, is served on a bed of quinoa. For wine, chardonnay pairs well.

AL DIAZ | McClatchy-Tribune News Service

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Cumin, cayenne and coconut milk are among the diverse flavors of Brazil, where immigrants from Japan, Africa and Europe brought their cultures and cuisines. They are featured in this sauteed chicken dish served over quinoa, an ancient grain indigenous to the Andes Mountains.

Quick enough for a weeknight and special enough for the weekend, this meal contains 552 calories with 33 percent of calories from fat.

Wine suggestion: Chardonnay would be a good match. You can even buy a Brazilian chardonnay, called Miolo Family Vineyards.

Helpful hints: Brown rice can be substituted for quinoa. Green beans can be substituted for okra. Add them to the chicken after it has simmered 10 minutes.

Canned coconut milk can be found in the ethnic section of the supermarket.


• 2 teaspoons ground cumin

• 3/4 teaspoon cayenne

• 2 bone-in chicken breasts, about 1/4 pound each, skin removed

• 2 teaspoons canola oil

• 1 cup frozen diced/chopped onion

• 1/4 cup fat-free, low-sodium chicken broth

• 1/4 pound okra, trimmed and sliced (about 2 cups)

• 1/4 cup quinoa

• 1/4 cup light coconut milk

• Salt and freshly ground pepper

• 2 tablespoons salted, dry-roasted peanuts, coarsely chopped

Mix cumin and cayenne and rub over chicken. Heat oil over medium-high heat in a nonstick skillet just large enough to hold the chicken in one layer. Brown chicken for 5 minutes. Add the onion, chicken broth and okra. Bring to a simmer. Lower heat to medium-low, cover with a lid and simmer 15 minutes.

Meanwhile, rinse quinoa, place in a saucepan with 1 1/4 cups water and bring to a boil over high heat. Lower heat, cover with a lid and simmer about 15 minutes, until all the water is absorbed. (Add more if the pan runs dry before the quinoa is cooked.)

When the internal temperature of the chicken reaches 170 degrees, stir coconut milk and salt and pepper to taste into the sauce. Serve over quinoa, garnished with peanuts. Makes 2 servings.

Per serving: 552 calories (33 percent from fat), 20.1 g fat (4.2 g saturated, 7.4 g monounsaturated), 108 mg cholesterol, 49.1 g protein, 47.4 g carbohydrates, 8.6 g fiber, 447 mg sodium.