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Chicken salami
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
1 servings
Felipe Malacrida
@viverdecozinhar- Ingredients
- Recipe
- Chicken breast2 unit(s)
- Onion1 unit(s)
- grated carrot2 unit(s)
- Garlic Cloves6 unit(s)
- celery stalks1 cup
- Turmeric Powder1 teaspoon
- Color1 teaspoon
- Eggs2 unit(s)
- Vinegar1 tablespoon
- Oil for mayonnaise to taste
- Canned corn1 can(s)
- Salt to taste
- Black pepper to taste
- Straw Potato1 cup
- Canned Chili Pepper to taste
- In a pressure cooker, sauté the onion, garlic and 1 carrot well. Then add the can of tomato and let it boil well. Then add the chicken breast and level the pan with vegetable broth. Season with the dry ingredients and then close the pan. Once it starts beeping, count 20 minutes.
- Then separate the chicken from the broth and shred. Take it to the fridge until it cools down and separate the remaining broth for other preparations.
- Meanwhile, beat the mayonnaise. Take a bowl and add the egg yolks, mustard and vinegar. Beat all the ingredients with a mixer and at the same time add the oil in a stream, stirring constantly until it reaches the mayonnaise point. Take it to freeze too.
- After everything is cold, mix the mayonnaise, the chicken together with the other carrot in natura and the corn in a bowl. Take it to the serving dish and place the straw potato on top and finish with the pout pepper.
- Refrigerate again until serving time.
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