'About 1.7 kg chicken'
'Vinaigrette'
1 cup of water
1/2 cup of vinegar
2 tablespoons of salt
4 cloves of garlic, minced
1 medium onion, finely chopped
Farofo (Tapioca Flour)
2 cups of tapioca flour, toasted
2 tablespoons of cumin, ground
2 tablespoons of olive oil
400g of cooked chicken, cut into small pieces
100g of fresh bacon, cut into cubes
1 medium onion, finely chopped
4 cloves of garlic, minced
Salt to taste
Accessory
Forks for closing the chicken
'About 1.7 kg chicken'
'Vinaigrette'
1 cup of water
1/2 cup of vinegar
2 tablespoons of salt
4 cloves of garlic, minced
1 medium onion, finely chopped
Farofo (Tapioca Flour)
2 cups of tapioca flour, toasted
2 tablespoons of cumin, ground
2 tablespoons of olive oil
400g of cooked chicken, cut into small pieces
100g of fresh bacon, cut into cubes
1 medium onion, finely chopped
4 cloves of garlic, minced
Salt to taste
Accessory
Forks for closing the chicken
'Vinaigrette'
Mix all the ingredients in a bowl
Put the chicken and marinate it with the seasoning
Leave it to soak for at least 1 hour
Farofo (Tapioca Flour)
Heat the olive oil and bacon in a skillet over high heat
Fry until golden brown, about 5 minutes
Add the garlic, onion, cooked chicken, cumin, and fry for another 5 minutes
Add the tapioca flour and mix well
Remove from heat and season with salt to taste. Reserve
Chicken
Preheat the oven to high temperature
Remove the chicken from the marinade, re-stuff it with the farofo, and close with forks
Place in a baking dish and bake for 1 hour, basting with vinaigrette 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.
