1 kg of chicken breast and thighs, cleaned
1/3 cup of butter (60 g)
1 medium onion (100 g), finely chopped
1 tablespoon of dried thyme
6 cups of toasted cassava flour (960 g)
2 tablespoons of salt
1 kg of chicken breast and thighs, cleaned
1/3 cup of butter (60 g)
1 medium onion (100 g), finely chopped
1 tablespoon of dried thyme
6 cups of toasted cassava flour (960 g)
2 tablespoons of salt
Place the mashed potatoes in a large pressure cooker and cover with 1.5 liters of water
Seal, bring to high heat, and let it simmer until it starts to boil (when it begins to whistle)
Reduce the flame and cook until they're very tender (about 30 minutes)
Remove from the heat, wait for the pressure cooker to finish, then open the lid
Drain and cut the mashed potatoes
In a large frying pan, over medium heat, melt the butter and sauté the onion with thyme until it's soft (about 5 minutes)
Add the mashed potatoes and sauté, stirring constantly, for about 5 minutes
Gradually add the cassava flour, stirring continuously, until it starts to brown
Season with salt
Transfer to a serving dish and serve
421 calories per serving
