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Chicken drumstick moqueca
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
40 min(s)
1 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Skinless chicken drumstick1 kg
- Coconut milk200 ml
- Red and yellow bell pepper cut into strips1/2 cup
- Chopped Onion1/2 cup
- Chopped Garlic1 dessert spoon
- Chopped Tomato3/4 cup
- Palm oil1 teaspoon
- Olive oil1 dessert spoon
- Squeezed Lime1 unit(s)
- Chopped green onion1/4 cup
- Sweet paprika1 dessert spoon
- Salt to taste
- Hot water to taste
- Chopped Chili Pepper to taste
- Season the drumsticks with the lemon, paprika and salt. Let marinate in the fridge for at least 12 hours.
- Heat the oil in a pan and brown the drumsticks well, add hot water little by little if they are sticking to the bottom of the pan.
- Add the palm oil, onion, half the peppers, garlic and pepper and saute well.
- Add the tomato and mix. Let it cook for 2 minutes and add some hot water and salt.
- Cover the pan and cook over low heat, stir a few times and check if you need to add a little more water.
- When the drumsticks are cooked, add the remaining peppers and coconut milk, mix and cook for another 3 minutes or until the sauce is thicker.
- Adjust the salt and finish with the onion. Serve then accompanied by white rice.
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