Easy recipe for tasty Brazilian Chicken

This is an easy and tasty recipe. Try it!

You will need:

·         1 onion chopped finely

·         1 cup dry-fry mixture ( ½cup boiling water with 1 tsp. chicken stock powder mixed into it, and ½ cup white wine)

·         4 chicken breast fillets, sliced into thin strips, across the grain

·         1 cup fruit chutney (mild or hot, to taste)

·         2 cups plain fat-free yoghurt

·         4 chives, chopped (optional, but nice)

·         Salt and pepper to taste

·         1 cup basmati rice, cooked in 4 cups water and a pinch of salt

How to prepare the dish:

1.       Put the rice and water on to cook for 10-15 minutes, stirring 2-3 times.

2.       Dry-fry onion in dry-fry mixture: In a normal pan cook the onions dry over a high heat. Whilst you are waiting for them to stick to the bottom , make the dry-fry mixture (½ cup hot water,  1 tbsp. chicken stock powder and ½ cup wine, mixed together).  When the onions are sticking to the base of the pan, use a wooden spoon to lift them and toss them around the heat to get browned on all sides. As they begin really sticking to the bottom of the pan, carefully add tiny amounts of the dry-fry mixture (about 1 tbsp. at a time), to create very hot, scalding steam. Do not add so much fluid that the onions simmer - you will have lost the plot entirely. Toss the onions about and when they start sticking again, add a tiny bit more of the mixture, creating the same hot steam. Wait until they stick before adding the next bit. Continue until the onions are very brown indeed. Then, add the rest of the dry-fry mixture, stir up the brown bits off the bottom of the pan, and let the mixture simmer down until the fluid is evaporated and the onions are moist but no linger bubbling. When the fluid has evaporated, you have a pretty effective non-stick pan in which you can continue cooking.

3.       Add the chicken strips, and toss until sealed and cooked through (about 1 minute).

4.       Add the chutney and heat well while mixing.

5.       Remove from the heat and stir in the chives and yoghurt, allowing the yogurt to warm from the heat of the chutney (Cooking will make it curdle horribly).

6.       Serve immediately on rice, with creamed spinach sachets cooked in the microwave, and patty pans, which have washed and boiled for 5 minutes.

Enjoy,

Engela