1/2 cup chopped parsley
1/2 cup manioc flour
1/4 cup lime juice
2 tablespoons olive oil
2 cloves garlic, minced
1 2-pound free-range chicken, cut into pieces
1 medium onion, chopped
Salt to taste
1/2 cup chopped parsley
1/2 cup manioc flour
1/4 cup lime juice
2 tablespoons olive oil
2 cloves garlic, minced
1 2-pound free-range chicken, cut into pieces
1 medium onion, chopped
Salt to taste
1
Marinate the chicken pieces in lime juice for 5 minutes, then drain and set aside
2
Season with salt, garlic, and onion
3
Place the chicken in a pressure cooker with olive oil and cook on high heat for 15 minutes
4
Cover the chicken with water and seal the pressure cooker
5
When it reaches a boil (about 20 minutes), remove from heat and let the pressure release
6
Add the chopped parsley to the pot, still sealed, and simmer for an additional 5 minutes
7
Transfer the chicken to a serving dish, cover, and reserve
8
Also reserve the cooking broth
2
In another pot, combine the manioc flour and enough water to form a thick paste
3
Add three cups of reserved cooking broth and bring to a boil, stirring constantly until it thickens and forms a crust on the bottom of the pot
4
Serve the sauce in a separate bowl.
