Ingredients
One large cleaned rooster (3 kg)
1 kg of okra
1/4 cup of olive oil
3 cloves of minced garlic
3 diced tomatoes
1 diced onion
1/4 cup of chopped green cilantro
1/4 cup of chopped salsa
1 tablespoon of salt
5 cups of water
Polenta
6 cups of pre-cooked cornmeal flakes
5 cups of chicken broth (optional: use two tablets dissolved in the same amount of water).
Ingredients
One large cleaned rooster (3 kg)
1 kg of okra
1/4 cup of olive oil
3 cloves of minced garlic
3 diced tomatoes
1 diced onion
1/4 cup of chopped green cilantro
1/4 cup of chopped salsa
1 tablespoon of salt
5 cups of water
Polenta
6 cups of pre-cooked cornmeal flakes
5 cups of chicken broth (optional: use two tablets dissolved in the same amount of water).
Preparation
1
Cut the rooster into pieces. Reserve
Lave the okra, pat it dry with a clean cloth and cut it in half
2
In a large pan, heat the olive oil over high heat
Add the garlic, tomato, onion, green cilantro, salsa, and cook for 5 minutes
Add the rooster pieces and salt
Cook for an additional 5 minutes and cover the pan
3
Reduce the heat to medium and simmer for 2 hours, gradually adding water as it evaporates, until the meat is tender
4
Remove the cooked rooster pieces from the pan and add the okra
Cook for an additional 10 minutes or until the okra is tender
Serve with the roasted rooster and be careful not to let the okra disintegrate
Polenta
In a separate pan, dissolve the cornmeal flakes in chicken broth over medium heat, stirring constantly until thickened
Serve with the roasted rooster
Yield: 8 servings
Calories per serving: 793
Easy
