- 4 tablespoons cooking oil
- 3 cloves garlic, minced
- 1 chicken (3 to 3 1/2 pounds), quartered
- 3/4 teaspoon salt
- Fresh-ground black pepper
- 1 onion, chopped
- 1 tablespoon minced fresh ginger
- 2 jalapeño peppers, seeds and ribs removed, minced
- 1 1/4 cups canned crushed tomatoes in thick puree
- 1 cup canned unsweetened coconut milk
- 2 tablespoons chopped cilantro or parsley
- Light the grill. In a shallow dish, combine 3 tablespoons of the oil with two-thirds of the minced garlic. Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the salt and 1/8 teaspoon pepper. Grill the chicken over moderately high heat, basting with the remaining garlic oil, until just done, about 10 minutes per side for the breasts, 13 for the legs.
- Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the remaining garlic, the ginger, and the jalapeños, and cook, stirring, for 1 minute longer. Add the tomatoes, the coconut milk, the remaining 1/2 teaspoon salt, and a pinch of pepper. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the cilantro and serve with the chicken.
Rice and beans or refried beans are typical Brazilian side dishes that taste especially good with chicken, as well as a crisp salad.
This spicy dish will demolish any subtlety in a wine. Go for something straightforward and gulpable: a fresh white wine such as a Pinot Bianco from northern Italy, a slightly chilled red such as Beaujolais from France, or a beer.