For the roulade
1 kg of chicken breast
1 tablespoon of salt
Black pepper to taste
4 cloves of garlic, finely chopped
1 tablespoon of fresh and grated ginger or 1/2 teaspoon of ground ginger
50 ml of oil
2 medium onions, finely chopped
4 tomatoes, peeled and seeded
1 liter of chicken broth
A few drops of green onion vinegar for garnish (optional)
For the canjiquinha
1 kg of white canjiquinha
100 ml of oil
3 cloves of garlic, very finely chopped
1 liter of chicken broth
Salt to taste
For the quibos
40 tender quibos
A few drops of lemon juice
1 tablespoon of salt
3 tablespoons of oil
1 tablespoon of garlic and onion paste
For the garlic and onion paste
1 medium onion, coarsely chopped
4 cloves of garlic, peeled
For the roulade
1 kg of chicken breast
1 tablespoon of salt
Black pepper to taste
4 cloves of garlic, finely chopped
1 tablespoon of fresh and grated ginger or 1/2 teaspoon of ground ginger
50 ml of oil
2 medium onions, finely chopped
4 tomatoes, peeled and seeded
1 liter of chicken broth
A few drops of green onion vinegar for garnish (optional)
For the canjiquinha
1 kg of white canjiquinha
100 ml of oil
3 cloves of garlic, very finely chopped
1 liter of chicken broth
Salt to taste
For the quibos
40 tender quibos
A few drops of lemon juice
1 tablespoon of salt
3 tablespoons of oil
1 tablespoon of garlic and onion paste
For the garlic and onion paste
1 medium onion, coarsely chopped
4 cloves of garlic, peeled
Roulade
Cut the chicken breast into thin strips and season with salt, garlic, a pinch of black pepper, grated ginger, and green onion vinegar (optional)
Heat the oil in a stone pot (preferably), sauté the onions until golden brown, then add the chicken breast
Cover the pot and let it cook until all the liquid has evaporated
Add the chicken broth gradually until the chicken is tender
Add the tomatoes
Simmer and thicken the sauce to desired consistency
Serve and garnish with chopped green onions
Canjiquinha
Soak the canjiquinha in cold water for about 1 hour, then drain and dry
Heat oil in a pan, add the canjiquinha, salt, garlic, and chicken broth
Cover and cook until the canjiquinha is tender, stirring occasionally
If necessary, add more chicken broth to achieve the desired consistency
Serve hot
Quiabos
For the paste, blend onion and garlic in a blender with just enough water to obtain a paste. Reserve
Trim the ends of the quibos and season with salt and the paste
Heat oil, add the quibos, drizzle some lemon juice, add 50 ml of water, simmer, and cook until tender
Finalization
Place the canjiquinha at the bottom of serving plates
Arrange the roulade in the center and sprinkle with chopped green onions
Place the quibos around.
