Brazilian Chicken with Pineapple Salsa
Chicken seasoned with a Brazilian spice mix and fresh herbs is paired with a delectable pineapple and bell pepper salsa in this quick and easy weeknight dinner.
Servings
Produce
Garlic (Organic)
2 1 Clove
Red Onion (Organic)
1/2 0.25 Whole
Red Bell Pepper (Organic)
5 2.5 oz
Green onion
2 1 oz
Jalapeno Pepper (Organic)
1 0.5 Whole
Cilantro (Organic)
1/2 0.25 oz
Thyme
1/4 0.125 oz
Rosemary
1/8 0.065 oz
Protein & more
Louisiana Long Grain Rice
1 0.5 cup
Diced Pineapple
1 0.5 cup
Kalamata olives
2 1 oz
Capers
1 0.5 tablespoon
Chicken thighs
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Cumin powder
1 0.5 teaspoon
Coriander powder
1 0.5 teaspoon
Turmeric, ground
1 0.5 teaspoon
Granulated Garlic
1/2 0.25 teaspoon
Black pepper
1/4 0.125 teaspoon
Cayenne powder
1/8 0.065 teaspoon
Prep ahead (optional)
a. Finely dice red onion and red bell pepper. b. Deseed japaleno as desired, mince. c. Thinly slice green onion. d. Mince garlic, thyme, rosemary and cilantro.
Instructions
1
Marinate the chicken:
a. In a small bowl, mix together the garlic (mince), thyme (mince), rosemary (mince), Brazilian spice mix and 1 tbsp olive oil.
b. Season chicken thighs with ½ tsp salt. Rub the mixture on to the chicken. Set aside to marinate for 30 minutes.
2
Cook the rice:
a. In medium saucepan over medium-high heat, add 2 cups water (1 cup for 2-person portion) and ¼ tsp salt. Bring a boil.
b. Add long-grain rice; stir immediately. Cover, reduce heat to low, and cook about 15 minutes, or until tender.
3
Meanwhile, cook the chicken:
a. Heat 1 tbsp olive oil on a griddle. Add the chicken. Cook for 6 minutes and flip over.
b. Continue cooking on the other side for 6-8 minutes or until the chicken is cooked through.
c. Set aside to rest for 5 minutes while you assemble the salsa.
4
Assemble salsa:
a. In a bowl, mix together the red onion (finely dice), red bell pepper, finely dice), jalapeno (Optional; deseed as desired, mince), green onion (thinly sliced), cilantro (mince), diced pineapple (rough chop if pieces are large), capers, kalamata olives (slice) and ½ tsp salt. Toss to combine well.
5
Serve:
a. Divide rice into plates. Add chicken over the rice and top with pineapple salsa. Enjoy!
Chef's notes
If chicken is not your preferred protein, you can make this meal with pork or cod.
This recipe has been adapted from Cuisine at Home
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA