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soft couscous
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
8 servings
Débora Fadoni
@deborafadoni.nutricionista- Ingredients
- Recipe
- Chicken thigh and drumstick1 kg
- Onion2 unit(s)
- Tomato2 unit(s)
- Carrot1 unit(s)
- Green Smell4 tablespoon
- Bay leaf1 unit(s)
- Salt1 tablespoon
- Garlic (clove)3 unit(s)
- Olive oil4 tablespoon
- Canned corn1 unit(s)
- Frozen peas1 cup
- Tomato Extract3 tablespoon
- Chopped palm heart1 cup
- Chopped Olives15 unit(s)
- Biju Cassava Flour1 cup
- Girl's Finger Pepper1/2 unit(s)
- Chicken broth3 cup
- Black pepper1 to taste
- Season the thighs and drumsticks with salt and garlic. In a pressure cooker, put a little oil on the bottom, add the thighs and drumsticks with the skin side down and let it brown on that side, then turn and seal the chicken completely.
- Add an onion cut into large pieces, the carrot cut into large pieces, the green smell stalks, bay leaves, salt and black pepper. Cover everything with water and cover the pan. Once you get pressure, cook for 10 to 15 minutes.
- Turn off the pan, remove the pressure and open. Remove the thighs and drumsticks and strain the broth. Reserve the broth. Shred the thighs and drumsticks and set aside.
- In another pan, sauté a diced onion with oil and then add the garlic. Add the tomatoes and sauté until wilted. Then add the shredded chicken and mix well. Season with salt and pepper to taste.
- Add the chicken broth and wait for it to boil, then add the corn, peas, hearts of palm, olives and tomato extract. Let it cook for about 5 minutes and then gradually add the cassava flour (toast the flour a little in another pan) and mix well until it gets creamy, add more flour. Cook for a few more minutes and taste, adjust the seasonings. Finally, add the finely chopped girl's finger pepper and the green smell.
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