International food is the easiest form of travel, because even if you can't get on a plane, you can still savor the flavor of a far-off destination.
This week, we invite you to Brazil via a special recipe from Ipanema, a Brazilian and Portuguese restaurant in New York City. Sibling co-owners Carlos and Victor Pedro grew up in the restaurant business, and take cuisine inspiration from their father and famed restaurateur, Alfredo Pedro. The brothers tapped celebrated chef Giancarlo Junyent, formerly of Tom Colicchio's Temple Court and Berimbau Brazilian Kitchen, to executive direct the menu.
"At Ipanema, we offer a modern take on Brazilian and Portuguese cuisines," Junyent says. "Both regions are filled with a rich variety of ingredients, and we wanted to bring our own spin on classic dishes. Piri Piri is a popular spice in Portugal, and we use it in several dishes at the restaurant, including our Piri Piri chicken with yuca puree and mustard greens."
If you aren’t able to make it to the Big Apple for a taste test, you can recreate this fan-favorite chicken Piri Piri plate in the comfort of your own kitchen! Below, you'll find step-by-step instructions to make your own sweet and sour sauce, spice blend, yuca puree and perfectly-cooked chicken. Take a trip with these exotic flavors and impress your guests.
Sweet and sour sauce
To make the sauce
To make the chicken
To make the yuca puree
Assemble the dish
Visit Ipanema in NYC and online for more delicious meals and authentic flavor inspiration.
Photography by: Courtesy of Ipanema