Brazil

Thigh

Lemon juice

Chimichurri

Salt

Butter

Olive oil

Onion

Garlic

Tomato

Colorau

Tomato corn

Coconut Milk

Coriander

Drumstick in sauce

Em um recipiente,  coloque as sobrecoxas de frango, o suco do limão e o Chimichurri.  Reserve por 15 min.

Na panela doure o alho e a cebola na manteiga e azeite. Adicione o tomate e o colorau. 

Acrescente as sobrecoxas a esse refogado,  frite-as sempre mexendo . 

Adicione os demais ingredientes: molho de tomate, leite de coco,  coentro, sal e a água. 

Tampe e cozinhe até que o molho fique consistente e as coxas cozidas.

In a container, place the chicken thighs, lemon juice and Chimichurri. Book for 15 min.

In the pan, brown the garlic and onion in butter and oil. Add the tomato and paprika.

Add the thighs to this stew, fry them always stirring.

Add the other ingredients: tomato sauce, coconut milk, cilantro, salt and water.

Cover and cook until the sauce is consistent and the thighs are cooked through.

Drumstick in sauce

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