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 BBS: The GWE BBS [ASV/CIN]
Date: 10-15-93 (13:41)             Number: 234
From: AMOEBETTE #2 @1912200*1      Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Brazilian Chicken              Conf: (37) Home Cooki
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Here's a neat recipe that happens to be one of my family's favorites!

If you like something hot and sweet.....

1 Broiler-fryer chicken (3-31/2 lbs) skinned and cut into 6 pieces.
2 Tbs peanut oil
2 cloves garlic, minced
1 onion, chopped
2 tsp fresh grated gingeroot
1/2 tsp paparika
1 cup long grain rice
4 plum (italian) tomatoes, chopped
2 1/4 cups low-sodium chicken broth
1/2 cup dark raisins
1/4 tsp cayenne (red) pepper

     In a large skillet over med-high heat, cook chicken pieces in oil, in
batches 5 min. or until browned.  Remove chicken to plate; set aside. In
drippings remaining in skillet, saute garlic, onion, gingerroot and paprika 5
min. Add rice; cook stirring 1 minute. Return chicken to skillet. Add
tomatoes, chicken broth, raisins.... heat to boiling. Cover and simmer 25
min. or until rice is tender. Spoon onto serving platter.

Serves four.

The recipe as written is a little on the mild side... you can easily double
the paprika and cayenne to make it spicer and still let the other flavors
come through.

I've sometimes used boneless chicken instead... you need 2 lbs boneless
chicken breast, cut into bite size pieces..... fry chicken in oil and 1/2 tsp
paprika and one half cayenne.... cook 3-5 min. until chicken is done....
remove chicken from pan and follow the recipe a written, except do not return
chicken to the pan..... cook for 25 minutes THEN mix in chicken just before
serving.... this way you make a great casserole for those "pot-luck" suppers!

Bon Apetit!

                                                       Ellie
  Via: 1912000*1 1609007*1 6160*1 1614017*1