1.5 kg of asparagus fritters made with chicken hanger steak
2 tablespoons of oil or butter
2 medium-sized onions, chopped
4 cloves of garlic, minced
1 red bell pepper, chopped
1/2 cup of tomato puree
7 cups of chicken broth
1 finger pepper, minced
4 cups of yellow cornmeal
4 green scallions, chopped
2 tablespoons of parsley, minced
Salt and black pepper to taste
Oil for frying
1.5 kg of asparagus fritters made with chicken hanger steak
2 tablespoons of oil or butter
2 medium-sized onions, chopped
4 cloves of garlic, minced
1 red bell pepper, chopped
1/2 cup of tomato puree
7 cups of chicken broth
1 finger pepper, minced
4 cups of yellow cornmeal
4 green scallions, chopped
2 tablespoons of parsley, minced
Salt and black pepper to taste
Oil for frying
Season the asparagus fritters with salt and black pepper
Fry them in oil until golden brown
Add the onions and garlic and cook until they're caramelized
Add the red bell pepper, tomato puree, chicken broth, and finger pepper
Cook over medium heat, covered, for 30 minutes or until the chicken is tender
Remove the asparagus fritters from the pan with a slotted spoon and reserve
In the remaining sauce, add the yellow cornmeal, green scallions, and parsley, and cook until thickened and separated from the pan
Check the seasoning
Place the mixture in a ring mold, greased with oil and press down well
Let it rest for 15 minutes and then unmold
Serve the asparagus fritters around the rice and with sauce on the side
Serves 10.
