'1 whole chicken'
'2 tablespoons of garlic paste with onion'
'1/2 teaspoon of salt'
'black pepper and red pepper flakes to taste'
'3 tablespoons of vinegar'
For the pimento fricassee:
'4 chicken giblets'
'2 fowl legs from a hen'
'1 and 1/2 cup of water'
'1 tablespoon of garlic paste with onion'
'Salt, black pepper, and red pepper flakes to taste'
'3 tablespoons of olive oil'
'3 cloves of minced garlic'
'1 large onion, finely chopped'
'50 grams of pimiento, finely chopped'
'2 hard-boiled eggs, finely chopped'
'a little bit of chopped parsley'
'1/2 cup of raw cassava flour'
'1 cup of cornmeal'
'1 whole chicken'
'2 tablespoons of garlic paste with onion'
'1/2 teaspoon of salt'
'black pepper and red pepper flakes to taste'
'3 tablespoons of vinegar'
For the pimento fricassee:
'4 chicken giblets'
'2 fowl legs from a hen'
'1 and 1/2 cup of water'
'1 tablespoon of garlic paste with onion'
'Salt, black pepper, and red pepper flakes to taste'
'3 tablespoons of olive oil'
'3 cloves of minced garlic'
'1 large onion, finely chopped'
'50 grams of pimiento, finely chopped'
'2 hard-boiled eggs, finely chopped'
'a little bit of chopped parsley'
'1/2 cup of raw cassava flour'
'1 cup of cornmeal'
Temper the chicken breast with salt and pepper, spreading the seasonings inside and out
Cook the giblets in seasoned water with garlic paste and onion, strain, reserve the broth, and chop the giblets
In another pan, sauté the garlic in olive oil, add the chopped giblets, stir lightly, and add the onion, peppers, and broth
Add the pimiento, eggs, parsley, and a pinch of salt
Let it cool down
In a bowl, mix together the cassava flour and cornmeal
Gradually add this mixture to the fricassee until it forms a tender and fluffy stuffing
Stuff the chicken with it
Baste the chicken with butter, wrap in aluminum foil, and bake in medium oven for 1 hour
Remove the foil and return the chicken to the oven to glaze
Serve with white rice or zucchini rice.
