Preparation
Wash and chop the chicken.
Season with crushed garlic and chopped goat pepper and marinate for 20 minutes.
Place the lard in a pan (preferably an iron pan) let it warm up and fry the seasoned chicken, until it turns a dark golden color. Remove the excess fat from the frying, leaving only about 3 tablespoons, then add the pequi and saute a little more,
about 5 to 10 minutes. Cover all the chicken with pequi with boiling water and cook until the meat of the chicken is tender, if you want a fuller broth, leave a little more on the fire to reduce some of the water.
Serve with white rice and sautéed green corn.
Season with crushed garlic and chopped goat pepper and marinate for 20 minutes.
Place the lard in a pan (preferably an iron pan) let it warm up and fry the seasoned chicken, until it turns a dark golden color. Remove the excess fat from the frying, leaving only about 3 tablespoons, then add the pequi and saute a little more,
about 5 to 10 minutes. Cover all the chicken with pequi with boiling water and cook until the meat of the chicken is tender, if you want a fuller broth, leave a little more on the fire to reduce some of the water.
Serve with white rice and sautéed green corn.
Ingredients
- 01 kg of chopped free-range chicken
- 4 cloves of garlic
- 2 goat peppers
- 1 cup and a half of lard
- 400grams of pequi
- Boiling water for cooking
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