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Rooster in sauce

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Rooster in sauce

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Tempo de preparo

240 min(s)


10 servings

  • Ingredients
  • Recipe
  • Whole chicken, gutted1 unit(s)
  • Vinegar to taste
  • Salt to taste
  • Black pepper to taste
  • Chimichurri to taste
  • Chopped onion1 unit(s)
  • Minced garlic cloves5 unit(s)
  • Oil5 tablespoon
  • Dry red wine300 ml
  • Boiling water3 l
  • Coriander to taste
  • Parsley to taste
  • Potato balls300 g
  • Carrot slices2 unit(s)
  • Chicken broth1 unit(s)
  • Bay leaf2 unit(s)
  1. Deconstruct the rooster and set aside in a baking dish with salt, pepper, chimichurri and vinegar. Also use the feet, neck, liver and head.
  2. Leave to marinate for at least half an hour.
  3. Take a large pressure cooker and heat the oil.
  4. Fry each piece of rooster well and set aside.
  5. Add more oil to the pan and fry the onion and garlic.
  6. Return the rooster to the pan along with the bay leaves, chicken broth and red wine. Boil well for 10 minutes.
  7. Add boiling water until covered, salt, pepper, coriander, parsley and cover the pressure cooker.
  8. After gaining pressure, lower the heat and cook for at least 1 hour.
  9. Remove the pressure and pierce the rooster with a fork. If the meat is tender, add the carrot and potatoes and cook until softened.
  10. If desired, remove the head from the pan and discard.
  11. Serve with white rice.

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