1 cup of cevadinha, washed and drained
8 chicken thighs
2 cloves of garlic minced
2 onions sliced
3 tablespoons olive oil
6 cups chicken broth
2 tablespoons chopped parsley
Salt and black pepper to taste
1 cup of cevadinha, washed and drained
8 chicken thighs
2 cloves of garlic minced
2 onions sliced
3 tablespoons olive oil
6 cups chicken broth
2 tablespoons chopped parsley
Salt and black pepper to taste
Sauté the garlic and onion in 2 tablespoons of olive oil
Set aside
Season the chicken with salt and pepper, then brown it in the remaining oil
In a pot, combine the cevadinha and half of the chicken broth
Simmer over low heat for about 30 minutes or until all the liquid is absorbed
Add the remaining broth, the chicken, and the sautéed onion
Simmer until the chicken is tender and the sauce is thickened
Sprinkle with parsley.
