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Brazilian   -   Chicken And Bacon   adapted from Brazilian Cookery by Margarette De Andrade

  • 3 Pounds Chicken -- In 4 Pieces
  • 1 Medium Onion -- Chopped
  • 1 Tablespoon Parsley -- Chopped
  • Salt And Pepper -- To Taste
  • 1/4 Cup Vinegar
  • 1/4 Cup Water
  • 1 Medium Egg -- Beaten
  • 3 Tablespoons Olive Oil
  • 6 Strips Bacon
  • 2 Cups Peas
  • Olives
  • 2 Medium Hard-Boiled Egg -- Sliced
Directions Combine chicken, onion, parsley, salt, pepper, vinegar and water. Allow chicken to marinate overnight. Dip chicken in egg and saute in oil. Lay bacon on chicken and pour marinade over the top. Simmer for 20, but be sure to check it so the chicken doesn't burn. Remove chicken and add peas and olives. Heat through. Place chicken on plate, pour over sauce and garnish with egg. Serve over rice if desired.
Serves 4
Time to Make 0:00

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