Chicken Satay Goes To Rio

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 2 medium onions, chopped
• 4 garlic cloves, peeled and crushed
• 4 medium tomatoes, chopped
• 2 tablespoons soy sauce
• 2 tablespoons peanut butter
• 2 (13 1/2 ounce) cans coconut milk
• 2 bunches fresh cilantro (about 2.5 ounces per bunch, separate the leaves and the roots)
• 1/4 cup chili-garlic sauce, lee kum kee (or to taste)
• 2 lemons, juice of, only
• 1/2-1 teaspoon salt (to taste)
• 1 (3 -4 lb) whole chickens
• 2 -3 tablespoons palm oil (azeite de dendãƒæ’) (optional)

Recipe

• 1 heat the vegetable oil in a pan that will hold all the ingredients. a 4-quart dutch oven is good.
• 2 saute chopped onions and crushed garlic in the hot oil until onion is translucent.
• 3 add the chopped tomatoes, soy sauce, peanut butter, coconut milk and stems of the cilantro (slightly bruised by hitting them with the flat side of a knife) (hint: tie stems together with string so it is easy to remove them later on).
• 4 add one tablespoon of the palm oil if you are using it.
• 5 stir well and bring to a boil. allow to boil for 3-5 minutes.
• 6 reduce heat and cook down for 15-20 minutes.
• 7 remove cilantro stems.
• 8 add chili garlic sauce (this is an important ingredient), lemon juice, salt, chicken pieces and last two tablespoons of palm oil.
• 9 bring to a boil, then reduce to a simmer and cover. cook for 30-40 minutes or until chicken pieces are done. stir occasionally. cook uncovered for the last 10 minutes.
• 10 garnish with chopped cilantro leaves and serve over steamed rice.
• 11 corn cobs are a nice side dish.