Wednesday, July 13, 2011

Brazilian Chicken

     This grilled chicken is similar to other salsa topped chicken recipes...but has a little bit different twist with the addition of orange juice. I'm not sure why David Zinczenko calls it Brazilian Chicken except maybe for the addition of citrus. From what I can tell from my internet based searching, Brazilian food is varied by region, but is not generally spicy and mostly consists of fruits, veggies, and beans that are found in Brazil. I guess the addition of salsa makes it a "Latin" dish. Well, whatever his reasoning; it sure tastes good, and it was easy to make!
I served this with a small chop salad.
Estimated cost: Chicken $2, tomato sauce $0.30, lemon/lime $1, salsa $0.75, OJ $0.60...$4.65

1 lemon
1 lime
1Tbl ground flaxseed
1 can (8oz) tomato sauce
1 can (6oz) frozen orange juice concentrate (I had to use part of a bigger can since I couldn't find this size)
1-1/2 cloves garlic, minced
1 tsp dried Italian seasoning
1 tsp hot pepper salsa (I used hot sauce)
4 chicken breasts or tenderloins
3/4 cup chunky salsa
  • Grate zest of lemon and lime into resealable bag. Squeeze juice from both into the bag.
  • Mix in everything else except the chicken and chunky salsa.
  • Drop in chicken, reseal the bag, and refrigerate for a few hours.
  • Grill chicken, turning and basting with marinade a few times. Cook until the center is no longer pink.
  • Serve with the chunky salsa.

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