Brazilian Holiday Chicken

Submitted by justcallmetoni

"I found this recipe on the Internet and still looking to verify it's authenticity. I suspect the name comes from the brilliant red and green from the tomato sauce and vegetables. For now what I can say is delicious and easy to prepare. Most of the cooking time is a passive simmer so you can easily start this dish and go attend to other things around the house. (For WW, this is Core.)"

 

• Ready In: 2hrs 30mins
• Ingredients: 14
• Serves: 6

ingredients

• 1 teaspoon olive oil or 1 teaspoon vegetable oil
• 4 cups boneless skinless chicken breasts, chopped in 1 inch pieces or 4 cups boneless skinless chicken thighs, cubed into 1 inch pieces
• 1 large onion, sliced
• 1 1⁄2 green bell peppers, diced
• 1 red bell pepper, diced
• 3 garlic cloves, chopped
• 1⁄2 bay leaf
• 1 teaspoon garlic powder
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon dried oregano
• 5 (8 ounce) cans no-salt-added tomato sauce (you can also use 2 15 oz. cans and 1 8 oz. can)
• 2 1⁄2 cups water
• 1 tablespoon fresh lemon juice
• 4 cups celery, chopped

directions

1. Heat a large stew pot and add 1 teaspoon of oil. Add chicken cubes and cook one or two minutes just until the surface of the poultry is opaque. Add the onions, peppers and garlic and cook an additional 3 minutes.
2. Add the tomato sauce, water, bay leaf, garlic powder, cumin and oregano to the pot and bring the stew to a light boil. Reduce the heat to a simmer and cook for 110 minutes uncovered.
3. Season with salt and pepper. Add lemon juice and celery; cook until crisp tender, about 20 minutes.
4. Remove bay leaf before serving.
5. This goes nicely over a bowl of brown rice and a green leafy salad.

Reviews

[Clarity148]

Wow, this was good. Easy to make and very tasty.

 

[Jaudon]

This was very good, and very easy to make. Next time, I will add some cayenne to give it a kick. Thanks for the good easy recipe!

 

[Andi Longmeadow Farm]

Spectacular chicken that was an ease to put together and as stated in your description, perfectly easy to go do things around the house, which I did. I was able to halve this recipe easily, and this was a cinche to put together. I used cubed chicken breasts, great onions, and peppers. Really loved the cumin and the oregano. I had some homemade tomato sauce so I used this and cut back on the water a bit. The celery was a unique and great addition too! Served with some long grained rice. Oh yummy! Thanks Toni! Made for *ZWT4* June 2008.

 

[echo echo]

This was oh-so-good and a very attractive dish, too. I used 2 1/2 cups chicken breast meat and 1 1/2 cups thigh meat. I like the bit of tang that the lemon juice adds. I like that it's so easy, though I must add a caution: I left it simmering on low for too long before coming back and giving it a stir and a bit of it did stick to the bottom. Normally, I'm not a big fan of cooked celery, but I did like the slight crunch that it provided; I must admit, though, that I did reduce the amount of celery by half. I served it over white rice and accompanied it with a green salad and Ang 11002's Recipe #80130.