Share
- Ingredients
- Recipe
- Diced Bacon500 g
- Cassava or Cassava1 kg
- Garlic Cloves4 unit(s)
- Onion, diced2 unit(s)
- Colorau1 teaspoon
- Diced Tomatoes1 unit(s)
- Cooked and shredded chicken breast1 unit(s)
- Black pepper to taste
- Salt to taste
- First, cook the chicken breast with a little salt. Once cooked, drain the water (reserve the water) and shred the chicken breast and set aside.
- Cook the cassava with a little salt. Once cooked, set aside without draining.
- In a large pan, add the bacon, then place over medium heat and fry it a little. When the bacon is fried, add the chopped onion (don't drain the bacon fat, as it will be used to add more flavor to the recipe) and the salted garlic.
- Then add the cooked and shredded chicken. Mix well and refrigerate.
- Now, in the blender cup, place half of the cassava together with the water used to cook it. Beat well.
- After beating the cassava, pour it into the pan along with the other ingredients. Mix well.
- Whisk the remaining cassava together with the water left over from cooking the chicken. Then pour the beaten cassava into the pan and mix well.
- If you find the broth to be a little thick, you can add a little water if you like. To finish, put a spoon of salt, saffron and green smell to taste. Mix well. Let it boil a little, then turn off the heat and serve while still hot.
Did you like this recipe?
You may also like
Hot broth.
Banana cake
Strawberry jam
redneck Palermo
By
