For those of you who are desperately holding on to the last of the summer heat, never fear. One trip to Café Bossa Nova will help you imagine yourself sunning on a Brazilian beach.
To help bring that reality home, our friends at the café are sharing a deliciously slow-simmered Brazilian chicken recipe for five just for our readers to make whenever they please. Enjoy!
(Lifehack: Or you can skip the work and order from Chef Shuttle instead. Score.)
Café Bossa Nova’s Frango a Caipira
The Ingredients:
- 5 chicken drumsticks
- 5 bone-in thighs
- 1 large onion, diced
- 1 tbsp. minced garlic
- 1 bay leaf
- 1 tbsp. sugar
- 1/2 tbsp. paprika
- 1/2 tbsp. chicken base (your preference)
- 1 can Rotel
- 1/2 cup cilantro
- 1/2 cup green onions, cut
- 1/2 cup parsley, chopped
- 1/2 cup celery, diced
- 1/4 cup corn oil
- 1/8 cup balsamic vinegar
- salt and pepper to taste
The Instructions:
In a large pan, add corn oil and heat over medium/high heat. Once the oil is hot, add the sugar and stir to caramelize.
Add garlic and paprika, and stir well. Add the chicken, bay leaf, celery, salt, pepper and chicken base. Cover the pan and reduce heat to medium/low. Let the chicken cook on a slow simmer for about 30-40 minutes.
While chicken is cooking, in a large bowl, mix together the diced onions, cilantro, parsley, green onions, Rotel and balsamic vinegar. When the chicken is cooked, add the bowl of mixed ingredients on top and cook for an additional 5-10 minutes.
Once the chicken is done, serve it with your favorite rice and beans. (Hint: They also recommend adding some of the leftover juice to the top of the chicken.)