Moqueca Of Chicken
View in original language
- Chicken breast | 400 g
- Onion | 1 unit(s)
- Italian Tomato | 4 unit(s)
- Garlic | 3 unit(s)
- Olive oil | 2 tablespoon
- Palm oil | 1 tablespoon
- Coconut milk | 200 ml
- Chili pepper (optional) | 1 unit(s)
- Fresh parsley | to taste
- Fresh coriander | to taste
- Salt | to taste
- Coarsely chop the onion and cook over low heat with the olive and palm oil in a high-powered pan.
- Add finely chopped garlic and sauté.
- Cut the chicken breast into cubes or strips, add it to the pan and place over medium heat, frying both sides of each piece well until they are golden. Take the opportunity to salt the chicken to taste.
- If you want seedless tomatoes, cut them in half and use a spoon to scoop out the insides. Then roughly cut the tomatoes into 4 or 6 pieces and add to the pan.
- If you like pepper, this is the time to add the girl's finger pepper. Just cut it lengthwise, carefully remove the seeds and yellow skin, and chop the rest very finely. Add to pan as well.
- When the chicken has taken on color and the tomatoes have started to soften, it's time to pour in a cup of hot water. To give it an extra taste, I dissolved half a tablet of chicken stock in water.
- When it boils, cover the pan and switch to low heat.
- Meanwhile, finely chop the fresh cilantro and parsley.
- After about 10 minutes, open the pan, add the coconut milk, cilantro and parsley and stir well.
- Hit the salt if necessary and let it be found for another five minutes.
- Your chicken moqueca is ready! It's delicious served with white or brown rice and is ideal for family lunches, to make stew!
Did you like this recipe?