The theme this week at I ♥ Cooking Club is Local and Seasonal. Curtis Stone's recipe for Brazilian Chicken fits the theme perfectly.
In Florida we have a longer growing season so peppers and okra can be had for months on end. I did not grow my own peppers but we are having some luck with tomatoes this time! Look at this beauty of a meal. It's so colorful.
The prep time is minimal, just a few minutes, chopping a few veggies for sauteing.
I had most of the prep done prior to loading Aja in the car and taking her to the park. Once we got home, I was ready to stand at the stove top and make magic. These veggies look great sizzling in the pan, all natural ingredients and a burst of fresh flavor. Tomatoes, onions, peppers, okra and garlic.
We served this chicken dish over couscous and had a side salad. (Meh - blurry photo!)
2 tablespoons/30 ml olive oil
4 chicken legs
4 chicken thighs
Salt and freshly ground black pepper
1 onion, thinly sliced
1 red bell pepper, seeded, thinly sliced
1 yellow bell pepper, seeded, thinly sliced
2 plum tomatoes, seeded, thinly sliced
1 or 2 jalapeno chili peppers, finely chopped
1 garlic clove, finely chopped
10 okra, thinly sliced on the bias
1 cup/225 ml dry white wine
Place a large, heavy-based saute or frying pan over a medium-to-high heat. Score the skin atop the chicken legs and thighs with a sharp knife. Sprinkle the chicken with salt and black pepper. Drizzle the olive oil over the hot pan and place the chicken skin side down into the pan.
Cook for 5 minutes or until the skin is golden brown on the bottom. Turn the chicken over and cook on the other side for about 5 minutes longer or until the chicken is golden brown.
Transfer the chicken pieces to a plate and drain all but 1 tablespoon/15 ml of the oil. The chicken will be golden brown on the outside but will not be cooked through at this point. Add the onions and saute for 2 minutes.
Add bell peppers, tomatoes, chili pepper and garlic, and saute for a further 4 minutes or until the peppers have softened slightly. Season to taste with salt and black pepper.
Return the chicken to the pan and drizzle with white wine. Cover and simmer for 10 minutes. Add the okra. Turn the chicken pieces over, then cover and cook for a further 10 minutes or until the chicken is cooked through.
Check out I ♥ Cooking Club and see what others served up. Also linking up to Beth Fish's Weekend Cooking Series.
Tuesday, May 31, 2016
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