I spent most of my childhood in Texas, unaware that not all states had such intense humidity. Hehe... But, what we lacked in better weather, we made up for in some of the most incredible restaurants! My parents took each of their children out to special, intimate dinner dates with them on our birthdays, and those are some of my most fond memories.
There was one restaurant in particular that I loved! It was South American cuisine, and I just couldn't get enough of their coconut chicken dish and Tres Leches. My mom is an absolute genius when it comes to recreating foods that we've enjoyed out, and she worked to recreate this special plate. Following in her footsteps, one of my favorite things to do is come home and try to create my version of restaurant foods that make us swoon.
The credit for the recipe goes to my mom, although I've added a few personal touches. Both of us are terrible at measuring and actually writing down how we cook, so my apologies in advance for the lack of consistent and accurate measurements!!! Start small, taste often, and trust your instincts!
I use quite a bit of Trader Joe's seasonings, some of which can be found on Amazon if you don't have a TJ's nearby!
Brazilian Chicken with Cilantro Lime Rice
For the Chicken Marinade:
Avocado oil
Lime Juice
Paprika
Garlic Salt
Onion Salt
Coriander
Chili Lime Seasoning from Trader Joe's
1/2 - 1 Jalapeno, de-seeded and minced, depending on your spice level
1 1/2 pounds boneless chicken tenders
For the Sauce:
2 large shallots, minced
2 heads of garlic, minced (I love my garlic press!)
1/4 cup avocado oil
2 T butter
1-2 cups chicken broth
1 can coconut milk
2 cans coconut cream
1 can RoTel Tomatoes
1 can Hearts of Palm sliced
2 tablespoons Capers
Garlic Salt
Fresh Pepper
Cilantro for garnish
For the Rice
2 cups Basmati
2 tsp salt
1 tablespoon of avocado oil
4 cups water
1 bundle of cilantro, finely chopped
Juice from 1 lime
So, this is kind of where you need to lean into your bravery, because I have no measurements for this! I just eyeball it and adjust as needed! Hehe... I mix this up in a 10 inch pie plate. To marinade the chicken, whisk together the marinade ingredients, except for the chicken. Start small with the avocado oil, because you don't want the chicken to be swimming in the marinade, you want the consistency to resemble almost more of a rub. You can always add more oil, if needed!
Pat the chicken tenders dry with a paper towel, which will allow your marinade to better stick to the chicken! Add the chicken to the marinade, and stir well to made sure all sides of the chicken are covered! Cover and chill until ready to use. I think I let mine marinade for about 1 hour. Just remember to let it sit on the counter to remove the refrigerator chill. Like steak, and fish, you'll want the chicken to come closer to a room temperature before cooking!
SAUCE:
Heat the avocado oil and butter in a large saucepan over medium high heat. Once it is warm, add the minced shallots, sautéing for 8-12 minutes, or until the shallots are soft. Sprinkle with some of the garlic salt and fresh pepper. Add the garlic, and stir for about 2 minutes. Be careful not to let the garlic brown too much! Stir in 1 cup of the chicken broth, (you may want to add more later, but it's up to your taste buds!) and the coconut milk and cream. Bring the mixture to a small boil, and cook for 5 minutes, stirring often. Reduce the heat to medium-low, and add the RoTel tomatoes and hearts of palm. Let it simmer for about 5 minutes, tasting and adjusting the flavors as desired. The capers will give the sauce the ZING that it needs, but you don't want to add them too soon! Allow the sauce to continue to cook and thicken, letting the flavors meld together while you start the rice and cook the chicken! Add the capers to the sauce about 10 minutes before serving!
Preheat the oven to 375. Cook chicken uncovered for 20-25 minutes, or until juices run clear.
RICE:
Combine the rice, 2 teaspoons of salt, 1 tablespoon of avocado oil, and the water in a pot. Cook according to instructions. When the rice is done, fluff with a fork, and fluff in the cilantro and lime juice.
To Serve:
Scoop rice onto a plate, top with chicken, and then cover with sauce. Top with fresh cilantro, and enjoy!