Chicken À Braz

Sandra Bonito

Bacalhau à Brás (Cod à la Brás) is made from shreds of salted cod (bacalhau), onions and thinly chopped fried potatoes in scrambled eggs. It is usually garnished with black olives and sprinkled with fresh parsley. The origin of the recipe is uncertain, but it is said to have originated in Bairro Alto, an old quarter of Lisbon. Here’s my vegan version!

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Ingredients

175 gr Fry’s chicken strips (or similar) (1/2 frozen package)
1 medium onion
1/4 cup olive oil
1/2 cup soy or almond milk
1 block silken tofu (350gr)
150 gr Potato Sticks * See below
Sea Salt
Black pepper
Handful fresh parsley
Turmeric (2 teaspoons)
Cayenne pepper (1 teaspoon)
Olives (optional)

Preparation

* Potato Sticks – I bought mine from Tesco. Alternatively you can cut fresh potatoes into very small and thin pieces and fry them for about 2-3 minutes (you don’t want them too crispy but more on the soggy side)

Method

Prepare the “eggs”: In a food processor blend the tofu with the milk and season with turmeric, salt, pepper. Blend until it’s a smooth and egg-like mix.
Cut the chicken strips into smaller chunks and chop the onion into thin slices.
Now in a pan heat the olive oil and the onion, and allow to cook until the onion has golden. Then add the chicken chunks and season with black pepper & cayenne pepper; let it cook for some minutes on medium heat. Cover with the potato sticks straight from the package and pour the tofu mix on top of it all.
With a wooden spoon carefully blend everything together and cook for an additional 3-4 minutes to cook the tofu.
Sprinkle with fresh cut parsley and serve.
Decorate with olives (optional)