Brasilian Chicken

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This recipe features spicy chicken with the warmnth of Brasil in it. Brasilian food has many outside influences, including Japanese and Portuguese, because of immigration from these countries. The spice in this dish is jalapeno, which gives a milder heat than other chilies. Serve with roasted sweet potatoes.

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Ingredients

  • SAUCE
  • 1/4 cup (50mL) Brasil nuts
  • 1 tbsp (15mL) chopped garlic
  • 2 tbsp (25mL) chopped ginger
  • 3 tbsp (45mL0 chopped seeded jalapeno pepper
  • 2 tbsp (25mL) lime juice
  • 1/4 cup (50mL) packed cilantro sprigs with stalks
  • 2 tbsp (25mL) vegetable oil
  • 1/4 cup (50mL) water
  • CHICKEN
  • 3 tbsp (45mL) olive oil
  • 2 lbs (1kg) boneless skinless chicken thighs cut into 2-inch (5cm) pieces
  • Salt and freshly ground pepper
  • 1 cup (250mL) onions, chopped
  • 1 cup (250mL) canned tomatoes, drained and crushed
  • 1 cup (250mL) coconut milk
  • 1 cup (250mL0 cihcken stock
  • SALSA
  • 1 cup (250mL) chopped cherry tomatoes
  • 1/4 cup (50mL) chopped coriander
  • 1 tbsp (15mL) lime juice

Preparation

Step 1

1. Combine Brasil nuts, garlic, ginger, jalapeno, lime juice, cilantro, vegetable oil, and water in food processor. Process until pureed. Set aside.

2. Heat olive oil in a skillet over medium-high heat, season chicken with salt and pepper, and working in batches, saute chicken thighs until golden brown, about 3 to 4 minutes. Remove and set aside.

3. Add onions and saute for about 2 minutes or until softened. Add tomatoes, coconut milk, stock, and reserved puree and bring to a boil. Simmer 15 minutes or until sauce is thickened. Return chicken and any juices and simmer for 10 to 15 minutes or until chicken is cooked through.

4. Combine cherry tomatoes, coriander, and lime juice and season wiht salt to taste. Spoon over portions of chicken.

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