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cornmeal broth

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cornmeal broth

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Tempo de preparo

30 min(s)


4 servings

  • Ingredients
  • Recipe
  • Chopped Onion1/2 unit(s)
  • Minced Garlic3 unit(s)
  • Saffron1 teaspoon
  • Chopped Tomato1/2 unit(s)
  • Shredded Chicken1 cup
  • Homemade chicken broth200 ml
  • Boiling water1 l
  • Fine Cornmeal4 tablespoon
  • Cold water200 ml
  • Salt to taste
  • Black pepper to taste
  • Olive oil3 tablespoon
  • Chopped Parsley to taste
  1. Start by sautéing the onion in olive oil, as soon as it wilts a little, add the garlic and saffron, let it sauté for a minute and add the tomato and the seasoned shredded chicken. I usually pressure cook the chicken well seasoned and keep the cooking broth in little pots in the freezer to use in other preparations, the shredded chicken is also porcine and I freeze what I am not going to use right away.
  2. Add boiling water to the stew and let it boil again. Add the cornmeal to the cold water and mix well to dissolve, pour this cornmeal water into the pan and stir constantly to avoid lumps. Hit the salt and let it boil for like 15 minutes in low fire, stirring from time to time. Finally add the parsley and serve warm. This broth gives an invigorated and still helps with immunity.

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