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Pechugas Bahia

Western.Chefs's picture
Ingredients
  Boneless skinless chicken breasts 6
  Salt To Taste
  Pepper To Taste
  Virgin olive oil 1⁄4 Cup (4 tbs)
  Finely chopped garlic 1 Tablespoon
  Unsweetened coconut milk 3⁄4 Cup (12 tbs)
  Butter 1⁄2 Cup (8 tbs), softened (1 Stick)
  Lime 1 , freshly squeezed
  Chopped seeded tomatoes 3⁄4 Cup (12 tbs)
  Jalapeno pepper 1 , seeded, veined, finely chopped
  Hearts of palm 6 Large, sliced thinly on the diagonal (1 X 5 Inch)
  Chopped cilantro 3⁄4 Cup (12 tbs)
Directions

GETTING READY
1) Preheat the grill.

MAKING
2) Season the chicken breasts with salt and pepper.
3) In a small bowl, mix the olive oil and chopped garlic together.
4) Grill the chicken, basting with the garlic-oil mixture, until the chicken is thoroughly cooked; keep warm.
5) In a medium saucepan, warm the coconut milk over a low heat, gradually whisk in the butter.
6) Remove from heat, then stir in the lime juice, chopped tomatoes, jalapeno and hearts of palm.
7) Sprinkle with salt and adjust the seasoning to taste.

SERVING
8) Place each breast on a plate, spoon over the sauce, then sprinkle with the chopped cilantro and serve the Pechugas Bahia immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
South American
Course: 
Side Dish
Method: 
Grilling
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
6

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