yield: Makes 4 servingsAdd corn biscuits (you can find them in the supermarket refrigerator case) and a romaine, arugula, and radicchio salad with goat cheese. Coffee... more › // subscribe to Bon Appétit // Ingredients
- 1 pound skinless boneless chicken thighs, cut into 1/2-inch-wide strips
- 1/4 cup olive oil
- 4 garlic cloves, finely chopped
- 1 teaspoon grated orange peel
- 1 cup water
- 1/2 cup orange juice
- 1 cup yellow rice mix with seasoning packet (from 8-ounce box)
- 1/2 cup (packed) pimiento-stuffed Spanish olives, halved
- 1 cup chopped fresh cilantro
- Orange wedges
Read More http://www.epicurious.com/recipes/f...
Brazilian Chicken and Rice with Olives...wine?
- Reply by mdwine, Jul 30, 2010.
- Reply by dmcker, Jul 30, 2010.
The oranges are the wildcard in the receipe when it comes to winematching.
If you go to the Epicurious page you'll see that therer are wine matchings at the bottom, provided by a Snooth algorithm. There are a lot of pinot noir reccs there--usually the matches are good, but in this case questionable, I feel, because of the orange.
For some reason I was thinking of a not-too-sweet verdelho when I saw this recipe. A Spanish red with the right amount of garnacha in it might also work, but it depends on the producer.
I make a distant-cousin version of this dish. I use more garlic, and also a lot more olives, usually kalamata or some other black version, though sometimes green, and then if stuffed perhaps with anchovies. I also add jalapenos, preferably fresh at differing volumes depending on my mood--Each time is slightly different, including my addition of fresh herbsur. I use chicken stock in place of the orange juice and water, or occasionally beer, and eat it with either rice steamed separately, or couscous. Winematches are easier for it (except when I add a whole load of jalapenos, when beer is the answer). Mostly whites, but a few reds, again from the Mediterranean--Greece, southern Italy and Spain....
- Reply by Gregory Dal Piaz, Aug 2, 2010.
I like the Rousane suggestion I made on the epicurious page!