Chicken Ana Rita

If you have used some of my recipes you know that I am usually writing something about the history of the recipe. This particular recipe was created as a Thank You to a very special person and I am delighted that I am allowed to name the dish after her.
Sometimes you get lucky. I had such a lucky day, when a Portuguese friend of mine brought me a a basket full of fresh home produce from her father's garden. What a delightful present.

As you can see it is quite a Selection! Inspiration was required and after a long walk from Quinta do Lago to Praia do Faro in the Algarve, I decided to use the lemon, lemon grass, parsley and the Chili for a chicken marinade.
The resulting chicken dish is delishes, fragrant, aromatic and light.

Ingredients (2 people)

2 to 3  free  range chicken breasts
2 Tbs olive or Rapeseed oil
1/4l chicken stock
1 tomato cut into small pieces
1 small onion, diced

Marinade the chicken for a minimum of 2 hours!

1 ripe Avocado
1/2 juice of lime or lemon
1 tin of coconut milk

Marinade

5 Tbsp Olive Oil

1 clove of garlic

2-3 tsp fresh or dried lemon grass

1 juice of  one lime or lemon

Grated rind of one lemon

Some fresh or dried Chili ( depending how hot you want the marinade to be)

Some salt and pepper

Freshly cut parsley

Method

1. After marinating the chickern breasts, heat the oil in a frying pan

2. Add chicken and fry at medium heat, until both sides are golden brown

3. Take chicken breast and set aside, add onions to the pan and fry gently

4. Add tomatoes and lemon grass

5. Add chicken stock, bring to the boil and simmer for a few minutes

6. Add coconut milk and juice of 1/2 lime or lemon

7. Adjust seasoning, heat up chicken breast in the sauce

8. Just before serving add cubed Avocado

Bom Apetite

Note:

Serve with plain or brown rice