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Chicken fillet with breaded cauliflower, rice, farofa and cabbage.
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
50 min(s)
2 servings
Alecio Santos
@aleciocheff- Ingredients
- Recipe
- Rice100 g
- Chicken fillet300 g
- Cassava Flour100 g
- Black-eyed beans200 g
- Cabbage200 g
- Cauliflower100 g
- Tomato1 unit(s)
- Onion1 unit(s)
- Garlic1 to taste
- Oil or olive oil1 to taste
- Breadcrumbs100 g
- Cook the beans (soak them before) put them under pressure, when you get pressure leave them for 5 minutes, turn them off and remove them as soon as possible. Drain.
- Make the rice: something in the pan, put the rice, salt, stir well and put some. Two fingers above the rice.
- Make the farofa: oil in the fryer, paprika if you have it, add the flour and stir until it becomes crispy.
- Seasoning the beans (salad): make a vinaigrette with the onion and tomato. Put vinegar, salt, garlic oil. Now take this vinaigrette and mix it with the beans
- Empane the cauliflower: with garlic, salt and olive oil. Empane in the cold thread only or only in the wheat and egg. Heat the oil and fry until golden
- Grill the chicken: season with garlic, salt and oregano. Thread of oil in the skillet let it warm up and put the chicken turn the side and turn it off.
- Sauté the cabbage: a drizzle of olive oil or oil, let the skillet heat up and place the already cut cabbage, just to sweat in the pan. Put salt and turn off.
- Let's assemble this dish soon, it's lunch time my daughter!!! And it made me hungry!
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