1 kg of clean and well-chopped chicken breast
1 kg of clean and well-chopped chicken thighs
1/4 cup of olive oil
2 medium-sized onions, finely chopped
4 cloves of garlic, minced
1 sprig of rosemary
1/2 cup of butter
1/2 cup of green olives, pitted
1 cup of white grapes
5 Italian-style pine nuts without shells, processed in a food processor
4 hard-boiled eggs
Salt and black pepper to taste
1/2 teaspoon of nutmeg
1 kg of clean and well-chopped chicken breast
1 kg of clean and well-chopped chicken thighs
1/4 cup of olive oil
2 medium-sized onions, finely chopped
4 cloves of garlic, minced
1 sprig of rosemary
1/2 cup of butter
1/2 cup of green olives, pitted
1 cup of white grapes
5 Italian-style pine nuts without shells, processed in a food processor
4 hard-boiled eggs
Salt and black pepper to taste
1/2 teaspoon of nutmeg
Marinate the chicken breast and thighs. Reserve
In a pressure cooker, heat the olive oil, add the onion and garlic, and sauté for 5 minutes
Add the chicken, rosemary, and 1/2 cup of water
Close the lid and cook at high pressure for 35 minutes
Check if the meat is tender and strain the broth
In a large skillet, melt the butter, add the shredded chicken, green olives, white grapes, and pine nuts
Mix well and cook until the farofa is loose and lightly toasted
Add the hard-boiled eggs and season
Serve with turkey (optional)
Serves 20 portions.
