1 plump mother hen, preferably from around 2 kg
Lemon broth to 'drain' the chicken
1 medium onion, well chopped
2 cloves of garlic, minced
2 tablespoons of oil. If the chicken is very plump, you can omit or reduce the amount of oil.
1/2 cup of chopped purslane
Salt to taste
1/2 cup (or a little more) of cassava flour for making the pirão.
1 plump mother hen, preferably from around 2 kg
Lemon broth to 'drain' the chicken
1 medium onion, well chopped
2 cloves of garlic, minced
2 tablespoons of oil. If the chicken is very plump, you can omit or reduce the amount of oil.
1/2 cup of chopped purslane
Salt to taste
1/2 cup (or a little more) of cassava flour for making the pirão.
Cut the cleaned and gutted chicken into pieces, wash it, let it soak in lemon broth for five minutes, then drain
Season with salt, garlic, and onion and sauté everything in oil until the chicken doesn't cry anymore
Add enough water to cover it
The cooking time varies depending on the chicken and the pot used
If it's 'pê duro', let it cook for 10 minutes in a pressure cooker (after boiling) or about an hour in a regular pot
If the chicken is not caipira, 15-20 minutes of cooking in a regular pot are sufficient
Add the chopped purslane and let it simmer for five minutes
Remove the broth
Now make the pirão
Put the broth in another pot and, over low heat, slowly add the cassava flour from the root, stirring constantly so it doesn't lump up
The pirão should be bright and have a thick consistency (it's ready in about 5 minutes)
Serve the chicken and pirão separately, always hot, with white rice
This dish is popular throughout Espírito Santo, from São Mateus to Vitória.
