1 kg of chicken breast, cut into cubes
1 cup (ch) of lime juice
3 chicken bouillon cubes
3 tablespoons of olive oil
2 diced onions
1 cup (ch) of tomato puree
1 cup (ch) of cooked cassava
1 cup (ch) of water
Small can of coconut milk
To taste: black pepper
2 tablespoons of chopped coriander
1 kg of chicken breast, cut into cubes
1 cup (ch) of lime juice
3 chicken bouillon cubes
3 tablespoons of olive oil
2 diced onions
1 cup (ch) of tomato puree
1 cup (ch) of cooked cassava
1 cup (ch) of water
Small can of coconut milk
To taste: black pepper
2 tablespoons of chopped coriander
Season the chicken with lime juice and chicken bouillon, mashed together
Let it rest for 30 minutes
Fry the chicken well in olive oil, stirring constantly
Add the onion, tomato puree, and cook over low heat for 20 minutes. Reserve
Blend the cassava in a blender with water and coconut milk
Pour into the pot with the chicken and return to simmering heat
Add black pepper and coriander
Serve hot.
