Known as Brazil’s signature curry dish, since it’s the Brazilian football legend Pele’s favourite dish, Las Iguanas Xinxim can take you and your loved ones on a flavourful adventure to the shores of Latin America; a delicious recipe to try at home!

Cook your favourite Food Friday recipe and remember to share photos or videos of your creations on social media, using the hashtag #visitwatford.

INGREDIENTS

6 chicken breasts, skinless & boneless

100g crayfish tails

1 small diced onion

1 clove fresh garlic

30g butter

1 level tablespoon chilli puree

50ml lemon juice

25ml lime juice

350ml whipping cream

100ml water

1 fish stock cube

227g peanut butter

Salt & black pepper to taste

3 level tablespoon unrefined palm oil

 

Method

  1. Place the butter & palm oil into a large flat casserole or roasting tray on a medium hob & gently fry the chicken breasts to colour all over then remove from the tray.
  2. To the tray add the onion, garlic & chilli puree & fry without colouring then crumble in the fish stock cube & stir in. Add lemon & lime juices, whipping cream, water, peanut & stir together.
  3. Put the chicken back in (you can cut it into strips if you wish or keep it as whole pieces), add the crayfish, cover & place in the oven to braise for approximately 1 hour at 150 degrees celsius. When ready the sauce should have slightly thickened.
  4. Serve with white rice & a garnish of watercress. Additional accompaniments include fried plantain & coconut farofa.

 

Find more recipes on Las Iguanas website.

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