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Churrascos' Chicken Breasts with Coconut Milk (Pechugas Bahia)

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  • Churrascos' Chicken Breasts with Coconut Milk (Pechugas Bahia)

    Any of you in the Houston area will be very familiar with Churrascos' Restaurant. It is South American and one of the best restaurants in town (along with its sister restaurant, Americas). This is one of my favorite dishes there and this recipe is dead on.

    Churrascos' Chicken Breasts with Coconut Milk (Pechugas Bahia)

    1/2 cup each: Chimichurri Sauce (recipe follows) and EVOO
    8 boneless skinless Chicken Breasts (or primally--skin and bones would be fine)
    8 ounces (3/4 cup) unsweetened Coconut Milk
    1/2 cup Butter (at room temperature)
    Juice of 1 Lime
    3/4 cup chopped Tomatoes
    1 green Jalapeno, seeded, veined and finely chopped)
    8 large (5 x 1 in.) Hearts of Palm, cut into diagonal slices (jarred works fine)
    3/4 cup chopped Cilantro leaves

    Heat grill to medium hot. Combine Chimichurri Sauce, EVOO, salt and pepper in a small bowl. Grill Chicken Breasts, basting with Chimichurri mixture until meat is no longer pink.

    Over low heat, warm coconut milk in a saucepan; do not let boil. Slowly add butter, whisking to incorporate. Remove from heat and add lime juice, tomatoes, jalapeno and hearts of palm.

    Place each chicken breast on a serving plate, ladle about 3 ounces of sauce over top and sprinkle each serving with 2 TBSP cilantro. Makes 6 servings.

    Churrascos' Chimichurri Sauce

    3 bunches curly Parsley, finely chopped
    6 TBSP finely chopped fresh garlic
    2 cups EVOO
    1 cup white vinegar (use White Wine Vinegar for a milder flavor)
    Salt and freshly ground black pepper to taste

    Combine, parsley, garlic, oil, vinegar, salt and pepper in a medium size bowl; let sit at room temperature 2 hours before using.

    Churrascos' Salad Dressing

    1 bunch Cilantro
    2 TBSP each, chopped; Garlic and seeded Jalapenos
    1/4 cup each, White Wine Vinegar and Water
    1/2 tsp Salt
    2 cups Mayonnaise

    Process cilantro, garlic, jalapenos, vinegar and salt in a food processor; process to a puree. Fold in mayonnaise and mix well. Store in refrigerator. Makes 2 cups.
    Last edited by HTownGirl; 06-12-2011, 10:15 AM.

  • #2
    That sounds insanely good!


    • #3
      Originally posted by RitaRose View Post
      That sounds insanely good!
      It is insanely good!!! A nice melange of flavors and it is also very elegant. The restaurant serves the Chimichurri Sauce at the table with Plaintain chips as well. Delicious. They have the best Tres Leches Cake I have ever tasted, but that is now off the menu for me. :-(


      • #4
        i like, no i loved, their food, but we haven't been in years b/c their management is so incredibly bad. Don't go to that one on Westheimer (west side)! Their ceviche made me sick as a dog & i'm not squeamish about ceviche, i love it.