Chicken Cassava

Name: Chicken Cassava
Yield: 8
Ingredients: 4 tablespoons of olive oil; 60g of butter; 1 small onion, finely chopped; 300g cooked and cubed chicken breast without bone; Half red bell pepper, cut into cubes; One-quarter cup of peas; One-quarter cup of tomato sauce; Two cups of vegetable broth; Three tablespoons of chopped parsley; Salt and pepper to taste; One and one-half cups of cornmeal; Olive oil for greasing; 1 cooked egg, cut into slices; 1 tomato, cut into slices

1
4 tablespoons of olive oil
2
60g of butter
3
1 small onion, finely chopped
4
300g cooked and cubed chicken breast without bone
5
Half red bell pepper, cut into cubes
6
One-quarter cup of peas
7
One-quarter cup of tomato sauce
8
Two cups of vegetable broth
9
Three tablespoons of chopped parsley
10
Salt and pepper to taste
11
One and one-half cups of cornmeal
12
Olive oil for greasing
13
1 cooked egg, cut into slices
14
1 tomato, cut into slices

Ingredients

1
4 tablespoons of olive oil
2
60g of butter
3
1 small onion, finely chopped
4
300g cooked and cubed chicken breast without bone
5
Half red bell pepper, cut into cubes
6
One-quarter cup of peas
7
One-quarter cup of tomato sauce
8
Two cups of vegetable broth
9
Three tablespoons of chopped parsley
10
Salt and pepper to taste
11
One and one-half cups of cornmeal
12
Olive oil for greasing
13
1 cooked egg, cut into slices
14
1 tomato, cut into slices

Directions

1
1
2
In a pan, heat the olive oil and butter, and sauté the onion and chicken until browned
3
2
4
Add the bell pepper, peas, tomato sauce, and broth
5
Simmer
6
3
7
Season with parsley, salt, and pepper
8
4
9
Mix in the cornmeal
10
5
11
Grease a mold with olive oil, layer with egg and tomato, add the cassava mixture, and press down
12
Serve cold.