Brazilian Style Braised Chicken with Rick’s Picks Smokra

Makes 4 servings


2 Tablespoons olive oil

4  chicken thighs

4 chicken drumsticks

1 onion, thinly sliced

3 bell peppers, thinly sliced

2 plum tomatoes, thinly sliced

10 pieces Rick’s Picks Smokra, sliced on the diagonal

1 cup dry white wine

Salt and freshly ground black pepper to taste


-Heat a large sauté over medium high heat.  Drizzle olive oil in the pan. Season the chicken with salt and pepper and place skin side down in the hot oil.  Cook for 5 minutes on each side, browning the skin.

-Transfer the chicken to a plate. At this point the chicken is browned on the outside but NOT cooked through.  Add the onion to the pan and cook for 2 minutes.

-Add the bell peppers and tomatoes to the pan. Continue to cook for 4-5 minutes until the peppers have softened.  Season with salt and pepper.

-Return the chicken to the pan and drizzle with white wine.  Cover and simmer for 10 minutes.  Add the Rick’s Picks Smokra  to the pan, cover and continue to cook for an additional 10 minutes or until chicken is cooked through.

-Serve with your favorite green vegetable!

Brazilian Braised Chicken with Ricks Picks Smokra