Brazilian braised chicken with bananas
May 14, 2003
MAKES 6 SERVINGS
3-1/2to 4 pounds chicken thighs and legs
1/4 cup fresh lemon juice
Salt, freshly milled black pepper
3 tablespoons vegetable oil
1 medium onion, chopped
6 ripe plum tomatoes, seeded and chopped
Pinch of sugar
1 cup dry white wine
1/2 cup low-sodium chicken broth
3 tablespoons butter
6 firm-ripe bananas, halved lengthwise
1/2 cup grated Parmesan cheese
Rinse the chicken and pat dry with paper towels. Rub it all over with lemon juice and sprinkle well with salt and pepper.
In a deep-bottomed skillet or dutch oven with a lid, heat the oil over medium heat. Brown chicken on all sides until golden brown. Remove from skillet and keep warm.
Add the onion, tomatoes and sugar to pan and cook, stirring, until soft. Return the chicken pieces to the skillet, add wine and broth, and bring to a simmer. Lower the heat and cover. Simmer until the chicken is tender, about 45 minutes. Set aside and keep warm.
In another large skillet, heat butter and saute the bananas on both sides until golden brown. Arrange the bananas on top of the chicken in the skillet and sprinkle them with the Parmesan. Turn the heat on low, cover and cook just until the cheese melts. Use a large spatula to transfer the chicken with bananas on top to plates.
From Go Bananas!
Nutrition facts per serving: 825 calories, 39 g fat, 13 g saturated fat, 272 mg cholesterol, 36 g carbohydrates, 78 g protein, 528 mg sodium, 4 g fiber
