Brazilian Chicken Rio

Brazilian Chicken Rio


Three goodsized Oranges with good juice

Four full leg chicken joints or 8 good sized thighs

Two tablspoons plain flour

50 Gram Butter

Cold Water

Salt and Pepper to taste

1/2 tspoon Ground Ginger: (I would use more as the ginger flavour can easily be overwhelmed by the orange)

Paprika (Again, to taste)

Method:

Squeeze the juice from two oranges; reserve the peel. Remove all the white pith from the skin of one orange.  Cut the cleaned peel into thin strips.

Peel the remaining orange: remove any pith and fibrous bits: divide into segments.
Add cold water to the orange juice to reach 1/2 pint.

De-Skin the chicken, pat dry with kitchen roll: rub in Paprika and salt.

Melt the butter in a large deep sautée pan, with a decent lid.

Fry off the chicken joints until nicely brown - divide them in half if using full leg - and remove from pan.

Remove the pan from the heat and allow to cool, but the fat is still fluid. Carefully stir in the flour, ginger; thoroughly mix the flour with the fat. (You are making, again, a classic Roux: ensure all the flour is nicely combined with the fat before proceeding).

Slowly pour in the orange juice and water, mixing briskly to avoid lumps; add the chopped peel. Return the pan to the heat and boil, then simmer for about five minutes until the flour has cooked off, stirring constantly. Add more water as required; you need to achieve a thick but loose sauce.

Check the seasoning and ginger at this point: correct where necessary.

Add the drained chicken back to the pan. Cover and simmer until the meat is cooked (Coming away from the bones).

Add the orange segments: simmer for a further five minutes.

Serve with plain boiled rice. Green beans make an excellent light veggie to accompany this as they don't conflict with the essential flavour.