1 chicken (approximately 1.7 kg)
Wine vinegar
1 cup of water
1/2 cup of white wine
2 tablespoons of salt
4 cloves of garlic, minced
1 medium onion, chopped
Farofa
2 cups of tapioca flour, toasted
2 tablespoons of ground coriander
2 tablespoons of paprika
400 grams of chicken breast pieces
100 grams of fresh bacon, cut into cubes
1 medium onion, chopped
4 cloves of garlic, minced
Salt to taste
Accompaniment
Toothpicks for closing the chicken
1 chicken (approximately 1.7 kg)
Wine vinegar
1 cup of water
1/2 cup of white wine
2 tablespoons of salt
4 cloves of garlic, minced
1 medium onion, chopped
Farofa
2 cups of tapioca flour, toasted
2 tablespoons of ground coriander
2 tablespoons of paprika
400 grams of chicken breast pieces
100 grams of fresh bacon, cut into cubes
1 medium onion, chopped
4 cloves of garlic, minced
Salt to taste
Accompaniment
Toothpicks for closing the chicken
Wine vinegar
Mix the ingredients in a bowl
Place the chicken and marinate it with the seasoning
Leave to soak for at least 1 hour
Farofa
In a frying pan, place the oil and bacon, bring to high heat and fry for about 5 minutes or until golden brown
Add garlic, onion, chicken pieces, coriander, and paprika, and fry for another 5 minutes
Add tapioca flour and mix well
Remove the farofa from the frying pan and season with salt to taste. Reserve
Chicken
Preheat oven to high heat
Remove the chicken from the marinade, stuff it with the farofa, and close it with toothpicks
Place it in a baking dish and bake for 1 hour, basting with wine vinegar occasionally to prevent drying out
The dish is ready when the chicken is golden brown and the meat can be pierced with a fork without releasing any liquid.
