This recipe features spicy chicken with the warmth of Brazil in it. Brazilian food has many outside influences, from Japanese to other Asian cultures, because of its wide immigration from other countries. It makes the food interesting and flavourful. The spice in this dish is jalapeno which gives a milder heat than other chilies. Serve with roasted sweet potatoes.
Serves: 4 to 6
- 1/4 cup Brazil nuts
- 1 tablespoon chopped garlic
- 2 tbsp chopped ginger
- 3 tbsp chopped seeded jalapeno pepper
- 2 tbsp lime juice
- 1/4 cup packed cilantro sprigs with stalks
- 2 tbsp vegetable oil
- 1/4 cup water
- 3 tbsp olive oil
- 1 cup chopped onions
- 1 cup canned tomatoes, drained and crushed
- 1 cup coconut milk
- 1 cup chicken stock
- 2 lbs (1 kg) boneless skinless chicken thighs cut into 2-inch (5-cm) pieces
- Salt and freshly ground pepper
- 1 cup chopped cherry tomatoes
- ¼ cup chopped coriander
- 1 tablespoon lime juice
Combine Brazil nuts, garlic, ginger, jalapeno, lime juice, cilantro, vegetable oil and water in food processor. Process until pureed. Reserve.
Heat olive oil in a skillet over medium high heat, season chicken with salt and pepper and working in batches sauté chicken thighs until golden brown about 3 to 4 minutes. Remove and set aside.
Add onions and sauté for about 2 minutes or until softened. Add tomatoes, coconut milk and stock and bring to boil. Simmer 15 minutes or until sauce is thickened. Add reserve puree and return chicken and any juices and simmer for 10 to 15 minutes or until chicken is cooked through.
Combine cherry tomatoes, coriander and lime juice and season with salt to taste. Spoon over portions of chicken.