SCHEDULE
Caipira Chicken Couscous
by Chef Janaina Rueda, Bar Da Dona Onca
Ingredients:
Method:
| 250 | grs | Cooked Shredded Caipira Chicken |
| 100 | grs | Flocked Corn Flour (Crafted) |
| - | - | Green And Black Olives |
| - | - | Green Corn |
| - | - | Garlic |
| - | - | Onion |
| - | - | Parsley |
| - | - | Scallion |
Method:
- 1. Hydrate flour with water and salt between 5 to 10 minutes. Braise the onion and garlic, add the shredded chicken and a bit of biquinho pepper. With the pan still hot add corn, flour, olives, scallion and cook for 5 minutes. Serve with tomato caviar (where all the seeds are) and baby lettuce salad.
- 2. You can serve it hot, cold or warm.
