Share
Couscous Paulista
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
15 servings
Marilene Neris
@neris.mary- Ingredients
- Recipe
- Chicken breast300 g
- Corn Flake500 g
- Majericão10 g
- Saffron10 g
- Garlic4 unit(s)
- Eggs4 unit(s)
- Corn1 can(s)
- Pea1 can(s)
- Pitted Olives100 g
- Tomato sauce2 unit(s)
- Oil200 ml
- Water900 ml
- Tomatoes4 unit(s)
- Pepperoni Pepper5 g
- Sugar1 coffee spoon
- Take 100 ml of oil to the fire in a large pan, add the garlic, basil and the ground chicken breast, sauté until the chicken takes on the taste of the seasoning, Add sauce, corn, peas, pepperoni and saffron 500 ml of water let it thicken and add the salt, (for this recipe I used a shallow tablespoon) Add the sugar spoon Use a wooden spoon to stir, add the Flocão little by little until it becomes angu, then add water and Flocão until it comes together. When the bottom of the pan starts to appear, your couscous will be ready! Set the pan aside and let's go to the shape.
- Assembling the cone shape Grease the cone shape with a thread of oil until moist. At the bottom, place the tomatoes and eggs in slices, olives, corn Side of the form tomatoes in strips and eggs in slices Start to put the angu little by little pressing with an aluminum spoon and if you need to use oil to help grease it. Note: you need to assemble everything with the hot angu, if you assemble it with cold angu it may not give the alloy and the couscous can break when it is served. After ready seal with oil. When unmolding, move in a circle to release. Ready ! Can be served chilled or plain.
Did you like this recipe?
You may also like
Lemon cake
Lemon cake
Lemon cake
Couscous Paulista
By
