300 g of shredded chicken (neck, thighs, legs)
8 large onions (1.2 kg)
2 tablespoons of olive oil
5 minced garlic cloves
2 tablespoons of butter
2 tablespoons of water
2 tablespoons of vinegar
1/2 teaspoon of salt
1 1/2 cups of cassava flour (240 g)
1 cup of milk (240 ml)
300 g of shredded chicken (neck, thighs, legs)
8 large onions (1.2 kg)
2 tablespoons of olive oil
5 minced garlic cloves
2 tablespoons of butter
2 tablespoons of water
2 tablespoons of vinegar
1/2 teaspoon of salt
1 1/2 cups of cassava flour (240 g)
1 cup of milk (240 ml)
Preheat the oven to 180°C (medium)
Bring 1 liter of water to a boil in a medium saucepan
Cook the chicken until it loses its pink color (about 5 minutes)
Drain and chop the chicken finely with a sharp knife. Reserve
Peele the onions, wrap each one in aluminum foil and bake in the preheated oven until they're soft (about 30 minutes)
Unwrap and let cool
Maintain the oven at medium heat
With a knife, cut off the top of each onion, discard it and make two crosscuts inside without piercing the outer layer
Remove the pulp, leaving 1 cm of border
Reserve the onions and pulp
In a medium saucepan, cook the olive oil, garlic, 1 tablespoon of butter, and chicken over medium heat until golden (about 5 minutes)
Lower the heat and add water, vinegar, and half the salt
Cook until the chicken is tender (about 15 minutes)
Add cassava flour gradually, stirring constantly
Stuff the onions with this mixture and arrange them in a 22.5 cm x 35 cm refrigerator container. Reserve
In a skillet, cook the onion pulp over medium heat with the remaining butter and salt until golden
Add milk, mix, and heat for 3 minutes
Transfer to a blender and blend until smooth
Place it around the onions in the refrigerator container
Heat the oven only to warm (about 3 minutes) and serve
275 calories per serving
