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 It's usually a month out of date - but I can cope with that.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!