I mentioned yesterday that I was preparing a new recipe and would review it today. Here is a photo, the best I could take last night at 10:00pm. We were taking care of Annabelle while her parents took her brother Xan to the hospital for Xrays. He fell out of bed yesterday and had been complaining all day of a sore neck and head. All was well, but in the meantime, Anna was here playing, wearing her “Princess” dress and watching “Peter Pan” and “Cinderella” while playing with toy trains and my box of “critters.” So, dinner was a little late, but fortunately it was easy to prepare and very tasty.
The recipe was included in a newsletter from one of the best grocery stores in Ohio, if not in the country. It is Dorothy Lane Market, with three stores in the area, and the closest is about 20 miles from our house. We go to one of the stores about once a month because of the quality, display, and merchandise beyond what one finds in a typical grocery, even the big box ones.
The original store is on the small side but it is a model of what one can do with imagination and creativity in order to make the most of the relatively small space. The two newer stores benefit from the owner’s experience as well as the expertise of consultants. They are larger without being so large that it is an effort to go from one end of the store to the other. The staff must be comparatively large, because the shelves are always well stocked, displays are attractive and some are tended, samples are frequent and fresh. A service meat counter provides the basic cuts of meat as well as others that are impossible to find at regular chain stores -lots of fish and seafood, as well as cuts of veal and other specialty meats. When I’m in the mood for veal chops, I shop for them at Dorothy Lane where I can get beautiful thick chops that I know will be delicious. I could go on about the various departments, but suffice it to say that they are all well done. A newsletter is available on-line as well as weekly specials emailed to customers requesting it. The store is a veritable cook’s paradise, so much so that I occasionally think about moving, just to be closer to it.
Back to the recipe! The newletter credits the original recipe to Ann Heller, the food columnist in the Dayton Daily News. I followed the recipe with only a few exceptions. I halved the ingredients, since I was only serving two adults and one child, and I substituted brown rice for the whole wheat spaghetti. I also used a can of diced tomatoes instead of fresh ones, and only drained some of the juice. I used 2 halves of chicken breast, 1/2 large green pepper, and a can of white corn instead of frozen.
I hope you try it and if so, I hope you enjoy it. Mac and I did; Anna wasn’t too excited about it. She wanted to get back to “Peter Pan”. I have enough leftover for a good lunch.
BRAZILIAN CHICKEN – Serves 8
(To shorten the prep time, make the marinade the day ahead, or in the morning. Then marinate the chicken at dinner time while you fix the vegetables.)
Marinade: Mix all together.
1/3 c. olive oil
2/3 c. fresh lime juice (about 2 large limes)
2/3 c. chopped fresh cilantro
1 or 2 fresh jalapenos, seeded and finely chopped
1 T. minced garlic
1 t. ground cumin
1/2 t. sea salt
1 1/2 lbs. boneless, skinless chicken breasts, cut into thin strips
15-oz. can black beans, rinsed and drained
1 1/2 lb. tomatoes (about 5), seeded and chopped
2 small green peppers, seeded and chopped
10-oz. bag frozen corn, thawed
1 bunch green onions, sliced
1 T. olive oil
Freshly ground black pepper
1 lb. whole wheat spaghetti, freshly cooked
Place the chicken in a shallow glass dish (or strong plastic bag) and spoon about 1/3 of the marinade over it. Toss well. Cover and refrigerate for at least 1 hour.
Meanwhile, place the beans, tomatoes,green peppers, corn, and onions in a large bowl. Pour remaining marinade over the vegetables and stir to mix. Refrigerate until chicken is ready.
Place 1 tablespoon of oil in large skillet and heat to medium high. Add the chicken and cook, stirring, for about 6 minutes, or until cooked through. Add the vegetables to the skillet; reduce heat to medium and simmer until the vegetables begin to soften, 3-5 minutes. Season to taste with salt and pepper and serve over spaghetti.
Per serving: 494 calories (25% from fat; 14g total fat; 2g saturated fat; 49 mg cholesterol;217 mg sodium; 62 g total carbohydrates; 34g protein)