SuperFrango - Thai Chicken with Vinicius Rossignoli
Today, Chef Vinicius Rossignoli brings you this incredible Thai Chicken recipe, with a unique flavor and great ease of use. Press play and include this marvel in your menu.
INGREDIENTS
1kg of SuperFrango chicken breast
Salt and pepper to taste
1 medium piece of ginger
1 teaspoon of curry powder
Extra virgin olive oil
2 onions
5 cloves of garlic
2 chopped carrots
1 large red bell pepper
1 large yellow bell pepper
2 finger chilies
4 tablespoons of pineapple jam
400 ml of coconut milk
200 ml of fresh cream
Fresh herbs to taste
PREPARATION METHOD
Cut the chicken breast into small cubes and season them with salt, pepper to taste, half of the ginger and a teaspoon of curry. Mix well and set aside. In a pan, heat the olive oil. Then, add the onion, wait for it to soften, and then add the garlic and the chicken. When the chicken starts to release some water, add the carrots and bell peppers and mix. Add the chili peppers, the other half of the ginger, and the pineapple jam. Let it cook for 15 minutes over medium heat. Once cooked, add the coconut milk to lower the temperature of the pan, mix, and, with the heat low to prevent curdling, add the cream, a little more curry, and some chili peppers. Mix well and wait five minutes until the cream thickens. When you notice it starting to bubble, turn off the heat and finish with chopped parsley. Enjoy!
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