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chicken couscous
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
10 servings
Janaína Rueda
@janainarueda- Ingredients
- Recipe
- Chicken broth: whole free-range chickens cut into pieces2 unit(s)
- Carrots, diced1 unit(s)
- Onions, diced2 unit(s)
- Garlic cloves, cut in half6 unit(s)
- Salt60 g
- Black pepper60 g
- Water2 l
- Ripe sliced tomatoes6 unit(s)
- Couscous: olive oil100 ml
- Chopped Onion200 g
- Minced garlic50 g
- Chopped Carrots1 unit(s)
- Chopped Tomatoes5 unit(s)
- Chopped Zucchini1 unit(s)
- Okra, cut into slices10 unit(s)
- Fresh peas150 g
- Corn150 g
- Chopped palm heart100 g
- Vegetable broth2 l
- Salt50 g
- Black pepper50 g
- Organic Flocked Corn Flour hydrated with salt and water for 30min250 g
- Chopped Parsley30 g
- Chopped chives30 g
- Chicken broth: in a container, marinate the chicken with carrots, onions, garlic, salt and pepper for 24 hours.
- The next day, start the preparation. Separate the chicken from the marinade and set aside.
- In a skillet, brown the chicken well, and in another the marinade, until golden brown.
- Place in a pressure cooker and add water and tomatoes. Cook for 25 minutes.
- Hit the salt.
- Let it cool and shred everything, separating the broth.
- Couscous: In a preheated skillet, place the oil, onion, garlic and brown the shredded chicken.
- Add the carrots and the rest of the vegetables and sauté for a minute.
- Add the free-range chicken broth and the hydrated corn flour with salt.
- Mix well until you get the brigadier point.
- Sprinkle with chives, parsley, a little olive oil and serve.
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