Monday, August 01, 2005

Brazilian chicken

This is one of those recipes with chicken bits and other yummy stuff all stewed together in a lovely sauce and best served on a bed of jasmin or basmati rice.
First, you dice some chicken fillets (about 3 for 2 people). Then marinade them in a bowl with an assortment of spices. Here's where you get to be all creative again: you pretty much can use most kinds of spices and it's a great oppoertunity to experiment. One thing I would advise you to stay away from is rosemary- its taste is a little too strong and does not mix very well with many other spices. You can use powdered cumin, cayenne pepper, black pepper, salt, oregano, paprica, chilli powder, curry powder, ginger, etc etc. Add olive oil, a small amount of sugar and soy sauce and let it stand while you prepare some other thingies.
Next, chop one big onion, 2-3 cloves of garlic, some fresh chilli (about one- if you don't have one, use powdered spices to give it that hot taste) and a couple of bell peppers. Put the pan on the stove and warm up some olive oil, throwing in the other stuff you chopped before the pan gets too hot (easier to control that way, so things don't get too brown and possibly bitter). Depending on the size of your pan, you can leave those in there or take them out when they're done, if there isn't enough room for the chicken. I prefer to take them out and fry the chicken on its own. So add the chicken with the marinade and cook until it's done. Add the rest of the stuff (onion, etc), let all the flavours mix for a couple of minutes, and then add a tin of chopped or ground tomatoes and a can of coconut milk. Let everything stew over a not very hot stove, until you're ready with the rice, making sure to give it a stir once in a while. It's yummy, easy, it lets you be creative, and it's very aromatic!


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