1 countryside chicken breast,
2 kg cut into pieces,
1/4 cup of lemon juice,
salt to taste,
2 cloves of garlic, minced,
1 medium onion, finely chopped,
2 tablespoons of olive oil,
1/2 cup of chopped parsley,
1/2 cup of cassava flour
1 countryside chicken breast,
2 kg cut into pieces,
1/4 cup of lemon juice,
salt to taste,
2 cloves of garlic, minced,
1 medium onion, finely chopped,
2 tablespoons of olive oil,
1/2 cup of chopped parsley,
1/2 cup of cassava flour
In a bowl, place the chicken pieces and distribute the lemon juice over them
Let it rest for five minutes
Drain the excess liquid
Season with salt, garlic, and onion
Place the olive oil in a pressure cooker, add the chicken, and let it cook on high heat for 15 minutes
Cover the chicken with water and seal the cooker
When boiling, remove from heat and wait for the pressure to release
Add parsley and return to heat with the cooker open for another five minutes
Remove the chicken and reserve the cooking broth
Distribute the chicken pieces in a baking dish, cover, and reserve
In another pan, combine cassava flour and add enough water to moisten it well
Add three cups of reserved cooking broth and bring to a boil, stirring until thickened and coming off the bottom of the pan
Place in another bowl and serve with the chicken.
