Newspaper Article

A LIGHTER SIDE OF BRAZIL

distributed by United Feature Syndicate Inc, By Jessica B. Harris, Special from Eating Well magazine, {C} 1992, Eating Well Magazine

1992

Overview

Preheat the broiler. In a small bowl, whisk together pimenta malagueta liquid or Tabasco sauce and olive oil. Brush mixture on chicken thighs and sprinkle with salt and pepper. Place chicken on a lightly oiled rack over a roasting pan. Broil about 4 inches from the heat for 8 to 12 minutes on each side, or until juices run clear when thighs are pierced with a fork. Serve with campaign sauce or [Rita]'s sauce. Serves 8. This sauce tastes best fresh and should be used the day it is made. 3 tablespoons olive oil 1 1/2 tablespoons minced shallot 1 tablespoon fresh lime juice 5 pimenta malagueta peppers, minced, or 1/2 teaspoon Tabasco sauce or to taste 1 teaspoon minced cilantro 1/2 teaspoon liquid from malagueta peppers or 1/2 teaspoon white distilled vinegar Preheat the broiler. Line a baking sheet with foil, lightly brush with oil, and set aside. In a medium-sized non-aluminum bowl, combine lime juice, onion, cilantro, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside. Peel and devein shrimp and pat them dry. Place on the baking sheet and lightly brush with 1/2 teaspoon oil. Season with salt and pepper. Broil the shrimp 4 inches from the heat for 1 1/2 minutes on each side or just until the flesh is opaque. Immediately toss with the reserved lime-juice mixture. Serve warm. Garnish with lime wedges. Serves 4 as an appetizer.

• Publisher: Gannett Media Corp
• Subject: Figueiredo, Antonio-Luiz