Easy Brazilian Recipes
Chicken – 2 lbs Chicken Breasts, boneless skinless – 1 teaspoon Garlic Powder – 2 teaspoons Olive Oil – 1 teaspoon Salt – ½ teaspoon Ground black pepper Peanut Sauce – 1 tablespoon Saletd Butter – 1 Yellow or White Onion, small – ½ Cup Fresh Cilantro Leaves – 1 ½ Cups Chicken Broth or stock – ½ teaspoon Ground Coriander – ½ teaspoon Ground Ginger – 3 Tablespoons Peanut Butter I used Chunky, smooth is fine too
Pat the chicken breasts dry and cut to get 6 equal size pieces. Season with the garlic powder, salt, and pepper. Preheat a large skillet, add the olive oil and the chicken breasts. Cook for 4-5 minutes on the first side. Then cook for another 3 minutes. Transfer the chicken to a plate.
Turn the pan down to medium heat and add the butter to melt it. Then add the onions and the broth. Using a spatula or whisk, scrape up all of the brown bits from the bottom of the pan.
Add the peanut butter, coriander, ginger, salt, and pepper. Whisk to mix the peanut butter into the sauce. Then add in most of the cilantro, leaving a few leaves for garnish at the end. Bring back to a simmer, about 2 minutes.
Add the chicken back to the sauce, cover and cook for 8-10 minutes until the chicken is cooked through to a 165 F internal temperature.