Serving
(click to enlarge)

Chicken in Fruit Sauce
Brazil
  -   Galinha com Mõlho de Frutas
Serves:
Effort:
Sched:
DoAhead:  
4 main  
***
12 hrs  
Yes

This is a sort of Brazilian sweet and sour chicken, but much more sophisticated than that Chinese restaurant stuff. The sauce is very substantial, so serve with plenty of potatoes or steamed long grain rice.





2
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2
5
2-1/2
2
1/4
1
1/2
1/2
1/4
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3
3
1
1/2
1/2
1
1/3
------
2
1/2
1/4
#
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cl
oz
oz
oz
c
c
c
t
t
---
oz
oz
t
t
c
T
c
---
T
T
c
Chicken Meat (1)  
-- Marinade (2)
Garlic
Onions
Celery
Carrot
Parsley
Wine, white dry
Wine Vinegar, white
Salt
Pepper
-- Fruit mix
Prunes, pitted
Dates, pitted
Orange Peel
Lemon Peel
Orange Juice
Lemon Juice
Tomato Sauce
---------
Butter
Olive Oil
Cream (3)
Prep   -   (10 hrs - 30 min work)
  1. Cut CHICKEN into serving pieces. About 1-1/2 inch is fine for buffet service, a little larger for family service.
  2. Chop ONIONS fine.
  3. Crush GARLIC and chop fine. Chop ONIONS, CELERY, CARROT and PARSLEY fine. Mix all Marinade items (solid and liquid).
  4. Massage Marinade into Chicken and marinate overnight, or at least 6 hours. in the fridge.
  5. Dice PRUNES and DATES small. Grate ORANGE for peel, then squeeze Orange Juice. Grate LEMON for peel, then squeeze Lemon Juice. Mix together all Fruit items.
Run   -   (1 hr)
  1. Fish Chicken out of the marinade and shake off as much of the solids as possible. Drain very well, reserving all the Marinade.
  2. In a spacious coverable sauté pan, heat Butter and Olive Oil. Fry Chicken over moderate heat until all exuded liquid has evaporated and the chicken is lightly browned on all sides.
  3. Stir in reserved Marinade, then stir in Fruit mix. Cover and simmer over low heat until chicken is tender, about 30 minutes. The sauce will get quite thick rather quickly, so take care it doesn't get too thick and burn to the pan.
  4. Check Salt and Pepper, adjusting if required. Take off heat and stir in Cream (if used). Serve hot with plenty of steamed long grain rice or potatoes.
NOTES:
  1. Chicken Meat:   Weight is skinless, boneless meat. I always use Thigh / Leg meat as it has better flavor and texture than the cardboard flavored breast meat we get around here. The pattern recipe calls a 3-1/2 pound chicken cut into serving pieces, but for buffet service boneless meat is easier for the guests to deal with, and for family dinner there's no fighting over who gets what parts.
  2. Marinade:   This marinade is called vinho d'alho in Brazil, and is also used for Duck, Turkey and Pork.
  3. Cream:   The pattern recipe calls for heavy cream. Myself, I consider the cream optional and don't always use it.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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