1 plump rooster, preferably from the countryside, weighing around 2 kg
Lemon broth to 'run' the chicken
1 medium onion, well chopped
2 cloves of garlic, minced
2 tablespoons of oil. If the chicken is very fat, you can omit or reduce the amount of oil
1/2 cup of chopped collard greens
Salt to taste
1/2 cup or a little more of cassava flour to make the roux
1 plump rooster, preferably from the countryside, weighing around 2 kg
Lemon broth to 'run' the chicken
1 medium onion, well chopped
2 cloves of garlic, minced
2 tablespoons of oil. If the chicken is very fat, you can omit or reduce the amount of oil
1/2 cup of chopped collard greens
Salt to taste
1/2 cup or a little more of cassava flour to make the roux
Cut the chicken into clean pieces, wash it, soak it in lemon broth for five minutes, then drain
Season with salt, garlic, and onion, and let everything cook in oil until it's dry
Add enough water to cover the bird
The cooking time varies depending on the chicken and the pot used
If it's from the countryside, leave it after boiling, for 10 minutes in a pressure cooker or about an hour in a normal pot
If the chicken is not from the countryside, 15 to 20 minutes of cooking in a normal pot are sufficient
Add the chopped collard greens and let it simmer for five minutes
Remove the broth
Now, make the roux
Put the broth into another pot and, over low heat, slowly pour in the cassava flour, stirring constantly so it doesn't thicken
The roux should be bright and have a consistency like a thick porridge
It's ready in 5 minutes
Serve the chicken and roux in separate plates, always hot.
