Chicken Satay Goes to Rio Recipe

Name: Chicken Satay Goes to Rio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 medium white 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); ¼ cup chili-garlic sauce, Lee Kum Kee (or to taste); 2 lemons, juice of, only; 12-1 teaspoon salt (to taste); 1 (3 -4 lb) whole chickens; 2 -3 tablespoons palm oil (azeite de dendA) (optional)

Servings: persons

2 tablespoons vegetable oil
2 medium white 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)
¼ cup chili-garlic sauce, Lee Kum Kee (or to taste)
2 lemons, juice of, only
12-1 teaspoon salt (to taste)
1 (3 -4 lb) whole chickens
2 -3 tablespoons palm oil (azeite de dendA) (optional)

1
Heat the vegetable oil in a pan that will hold all the ingredients.
2
A 4-quart Dutch oven is good.
3
Saute chopped onions and crushed garlic in the hot oil until onion is translucent.
4
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).
5
Add one tablespoon of the palm oil if you are using it.
6
Stir well and bring to a boil.
7
Allow to boil for 3-5 minutes.
8
Reduce heat and cook down for 15-20 minutes.
9
Remove cilantro stems.
10
Add chili garlic sauce (this is an important ingredient), lemon juice, salt, chicken pieces and last two tablespoons of palm oil.
11
Bring to a boil, then reduce to a simmer and cover.
12
Cook for 30-40 minutes or until chicken pieces are done.
13
Stir occasionally.
14
Cook uncovered for the last 10 minutes.
15
Garnish with chopped cilantro leaves and serve over steamed rice.
16
Corn cobs are a nice side dish.

856

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 medium white onions, chopped, 4 garlic cloves, peeled and crushed, 4 medium tomatoes, chopped, and more.

Yes, Chicken Satay Goes to Rio falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Satay Goes to Rio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions