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Brazilian Chicken
4 broiler-fryer chicken breast halves
1 lemon, cut in half
1/4 cup olive oil
1 onion, cut in chunks
1 green pepper, cut in chunks
1/2 teaspoon pepper
2 tablespoons chopped cilantro
2/3 cup chicken broth, warmed
1/2 cup dry white wine
1 can (20 ounces) pineapple chunks, drained
2 firm bananas, cut in chunks
2 salad tomatoes, cut in wedges
Squeeze lemon juice over chicken and let sit while oil heats. In large Dutch
oven, place olive oil and heat over medium high temperature. Add chicken, skin
side down, and cook until brown, about 6 minutes. Turn chicken and reduce heat
to medium. Place onion and green pepper on top of chicken; cook about 10 minutes
longer. Place chicken on top of vegetables, sprinkle with salt, pepper and
cilantro. Pour chicken broth and wine over all and simmer, uncovered, about 10
minutes. Add pineapple, bananas and tomatoes; heat through about 5 minutes.
Serve hot with rice. Makes 4 Servings.
***Write a review of this recipe!***
Recipe from the National Chicken Council
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