A Brazilian dish of chicken in a shrimp and almond sauce from ” The book of Latin American Cookery” by Elizabeth Lambert Ortiz,
Ingredients
- 3 tbsps olive oil
- 2 medium onions peeled and finely chopped
- 4 spring onions trimmed and chopped ( but use green parts too)
- 2 plump garlic cloves peeled and chopped
- 4 medium tomatoes peeled, deseeded and chopped
- 1-2 hot chillies deseeded and chopped
- sea salt and black pepper
- 3 tbsps lime juice
- 4 tbsps fresh coriander leaves
- 2 x 2 1/2 lb free range chickens quartered
- 1/2 lb finely ground almonds
- 1/2 lb dried shrimp finely ground
- 1 1/4 pints thin coconut milk
- 1/4 pint thick coconut milk
- 1 tbsp rice flour
- 4 tbsps coconut oil
Servings:
Instructions
- Heat the oil in a large pan and saute the onions, spring onions, garlic, tomatoes and chillies for 5 minutes. Season to taste and stir in the lime juice and coriander.
- Add the chicken, cover and cook for 30-35 minutes until tender then use a slotted spoon to transfer the chicken to a dish. Allow to cool then skin and bone, and chop the meat coarsely.
- Put the vegetables through a sieve pressing down hard to extract all the liquid. Discard solids and reserve the liquid.
- In a saucepan combine the almonds, the ground shrimp, the thin coconut milk and the reserve liquid. Bring to the boil and simmer for 15 minutes.
- Add the thick coconut milk and the rice flour mixed with a little water. Cook uncovered, stirring often, until thickened.
- Add the chicken pieces and the coconut oil and cook for just long enough to heat through- about 5 minutes. Serve with rice.
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