Latin American restaurant chain Las Iguanas is going crazy for the football World Cup in Rio.
It has sent us this great recipe for Xinxim, which - as well as being Pele's favourite dish - is said to be the finest example of the fusion between Portuguese, African and native Latin American Indian cuisines. The dish is "exotic, creamy and satisfying" - but see what you think.
Follow the steps below and when you're cheering on the England team in Brazil you can introduce a little exotic flavour into your household.
Ingredients (serves 6)
- 6 chicken breasts, skinless & boneless
- 100g crayfish tails
- 1 small diced onion
- 1 clove fresh garlic
- 30g butter
- 1 level tablespoon chilli puree
- 50ml lemon juice
- 25ml lime juice
- 350ml whipping cream
- 100ml water
- 1 fish stock cube
- 227g peanut butter
- Salt to taste
- Cracked black pepper to taste
- 3 level tablespoon unrefined palm oil
Place the butter & palm oil into a large flat casserole or roasting tray on a medium hob & gently fry the chicken breasts to colour all over then remove from the tray.
To the tray add the onion, garlic & chilli puree & fry without colouring then crumble in the fish stock cube & stir in. Add lemon & lime juices, whipping cream, water, peanut & stir together.
Put the chicken back in (you can cut it into strips if you wish or keep it as whole pieces), add the crayfish, cover & place in the oven to braise for approximately 1 hour. When ready the sauce should have slightly thickened.
Serve with white rice & a garnish of watercress. Additional accompaniments include fried plantain & coconut farofa.
