Spicy South American Chicken Menu
A chilled soup of avocado and crabmeat begins our South American menu. The soup can be refrigerated for four hours before serving. Grilled chicken gets a spicy kick from a Brazilian tomato-and-coconut sauce spiked with jalapeño peppers. If you can't find the ají dulce chiles called for in the Orinoco Red Beans and Rice, feel free to substitute the more readily available Italian frying peppers. Crisp Crêpes Filled with Caramel (known as tableton in Argentina) are super-sweet--be sure to offer bracing cups of strong coffee to your guests!
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