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Polenta and Chicken in Caracu Beer

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Polenta and Chicken in Caracu Beer

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Tempo de preparo

1 hour(s)


8 servings

Karoline Carvalho

  • Ingredients
  • Recipe
  • Drumstick1 kg
  • Caracu Beer355 ml
  • Mushrooms330 g
  • Green Chili1 unit(s)
  • Small Onion2 unit(s)
  • Tomato2 unit(s)
  • Green Smell50 g
  • Pre-Cooked Cornmeal2 cup
  • Garlic Clove6 unit(s)
  • Hot Water1.5 l
  • Shoyu Sauce1/2 cup
  • Black Pepper, Bay Leaf, Rosemary, Salt, Chimichurri and Olive Oil to taste
  • Lemon1 unit(s)
  • Corn Starch1 dessert spoon
  1. Place the chicken in a bowl and season with salt, black pepper, Chimichurri and crush 3 cloves of garlic and add the lemon juice. Let it rest for 15 minutes.
  2. In the pan, put a drizzle of olive oil and add chicken to brown, little by little add the bell pepper, onion and tomato cut into cubes and mix.
  3. Add the sliced mushrooms to the chicken to brown too. Add the beer, rosemary, bay leaf and cook the chicken for 20 minutes. In a bowl put the soy sauce and cornstarch, mix well. Put this mixture in the pan to thicken the sauce. For another 5 minutes. Add the green smell.
  4. In a high pot, over medium heat, saute the 3 crushed garlic and the diced onion in olive oil until golden. Then add 1 liter of hot water, salt and mix. Leave on medium heat until it boils. Meanwhile, place the cornmeal in a bowl, add the 500 ml of water little by little and stir with a spoon.
  5. Mix cornmeal with water until smooth. Then add this mixture to the boiling water, little by little, stirring with a spoon. Stir occasionally, being careful not to let the bottom burn, for about 30 minutes. The right point is when the polenta starts to disgrace from the bottom of the pan.

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