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Chicken Brazilian Style

January 20, 2016


1 ½ lbs chicken

1 white onion chopped

2 tablespoons organic canola oil

½ teaspoon Sandra’s Spice

1 tablespoon minced garlic

½ teaspoon ginger

½ teaspoon chili powder

½ teaspoon onion powder

½ teaspoon celery salt

½ teaspoon oregano

¼ teaspoon paprika

¼ teaspoon cumin

15oz tomato sauce

2 tablespoons tomato paste

1 green pepper chopped

½ cup carrots diced

2 tablespoons parsley finely chopped

1 teaspoon sliced almonds

salt and pepper to taste


In a small dish add 1 tablespoon of organic canola oil, Sandra’s Spice, minced garlic, ginger, chili powder, onion powder, celery salt, oregano, paprika, cumin and mix.  Use half of the spice blend and coat chicken.


In a sauté pan over medium heat, lightly coat with canola oil and add chicken.  Lightly brown on both sides, add onions and stir until they start to turn translucent and reduce heat to low.  


In small bowl add tomato sauce, tomato paste and the remainder of the spice blend and mix.  Pour over chicken, stir and cover until chicken is cooked. Time varies depending on thickness approximately 4-6 minutes. Before serving, stir in raw green peppers, carrots and garnish with parsley and almonds.


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