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Rooster in sauce
Comida caipira com inspiração de boteco! Read more
🇧🇷Brazil
•View in original language
(Português)
240 min(s)
10 servings
Mario De
@mariodevincenzi- 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)
- Deconstruct the rooster and set aside in a baking dish with salt, pepper, chimichurri and vinegar. Also use the feet, neck, liver and head.
- Leave to marinate for at least half an hour.
- Take a large pressure cooker and heat the oil.
- Fry each piece of rooster well and set aside.
- Add more oil to the pan and fry the onion and garlic.
- Return the rooster to the pan along with the bay leaves, chicken broth and red wine. Boil well for 10 minutes.
- Add boiling water until covered, salt, pepper, coriander, parsley and cover the pressure cooker.
- After gaining pressure, lower the heat and cook for at least 1 hour.
- Remove the pressure and pierce the rooster with a fork. If the meat is tender, add the carrot and potatoes and cook until softened.
- If desired, remove the head from the pan and discard.
- Serve with white rice.
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