Saturday, 23 December 2006

Brazilian Chicken

We had this for dinner last night. It isn't chicken with a risque bikini wax (as my friend August girl suggested - check out her fab Rock Cakes blog). It is however a really scrummy chicken dish with a coconut and tomato sauce. It has just a hint of chile - enough to satisfy MacMan, and little enough to get away with feeding it to Twirly boy!

The recipe was taken from a recent issue of BBC Good Food magazine, which I was very chuffed to find in a book store over here. It's usually a month out of date - but I can cope with that. I'm usually late for everything anyway!!


Brazillian Chicken
Serves 6

6 Chicken breasts
3 tbsp olive oil
2 onions
1 chile
2 cloves garlic
1 can tomatoes
1 can coconut milk
handful chopped coriander
  • Heat olive oil in a large pan, and brown chicken for about 1o mins, turning over to do both sides

  • Set chicken on a plate to one side

  • Put onions, chile and garlic in a food processor. Whizz to make a paste. (I also added 4 small sweet capsicums from the fridge that needed using up, so not sure how authentic my end dish was!)

  • Add the onion paste to the pan, and cook in the oil (left from the chicken) for about 10 minutes until soft.

  • Add the can of tomatoes to the cooked onion mixture, and then return the chicken to the pan. Simmer for about 15 minutes.

  • Stir in coconut milk to the chicken mixture.

  • Simmer for further 15 mins until sauce is thickened.

  • Sprinkle over a good handful of chopped coriander to serve.

We had ours with garlic bread, and green salad. Could also be served with rice, or whatever you fancy!


1 comment:

Noo Noo said...

Had this for tea tonight - gorgeous! I'm not usually a huge fan of tomato based sauces but the coconut milk totally transformed it. Both kids loved it too!