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Poultry chicken made in pressure pressure

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Poultry chicken made in pressure pressure


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Tempo de preparo

40 min(s)


6 servings

Martha Ramos

  • Ingredients
  • Recipe
  • 1 kg of chicken, cut to a bird (pieces with +/- 5 cm in size) Juice and zest of 1 lemon 1 can of light beer (350 ml) Salt and black pepper to taste Enough oil for frying (2 bottles of 900 ml each) 10 minced garlic cloves, minced green, for sprinkling0 to taste
  1. In a bowl, mix 1 kg of chicken cut into pieces (pieces about 5 cm in size) with the juice and zest of 1 lemon, 1 can of light beer, salt and black pepper to taste. Leave in this marinade for 1 hour. Transfer the chicken to a colander and leave it until all the liquid comes out, then dry the chicken on a clean, dry cloth. , cover the pan and bring to a boil. When the pan starts to sizzle, count 15 minutes (if the chicken cut is smaller, leave less time so it doesn't burn), turn off the heat, remove the pressure and open the pan. At this point, place 10 sliced garlic cloves in the pan and cook until golden, stirring occasionally to brown evenly. Drain the chicken with garlic with the aid of a slotted spoon (if the chicken sticks together a little, loosen it with the slotted spoon), sprinkle with chopped parsley. Serve immediately.

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