3 tablespoons of olive oil
3/4 cup of butter
2 chopped onions
5 minced garlic cloves
1 pound of chicken giblets, cleaned and cut into small pieces
4 1/3 cups of manioc flour (700g)
Salt and black pepper to taste
200g of green olives, sliced
4 cooked egg yolks, diced
1/4 cup of chopped parsley
3 tablespoons of olive oil
3/4 cup of butter
2 chopped onions
5 minced garlic cloves
1 pound of chicken giblets, cleaned and cut into small pieces
4 1/3 cups of manioc flour (700g)
Salt and black pepper to taste
200g of green olives, sliced
4 cooked egg yolks, diced
1/4 cup of chopped parsley
In a large skillet, combine the olive oil, 1/4 cup of butter, onions, and garlic
Cook over medium heat for 5 minutes
Add the chicken giblets and cook, stirring occasionally, until they are tender
Add a little water and stir, scraping the bottom of the skillet with a wooden spoon
Cook, covered, over low heat until the chicken is very tender (stirring occasionally and adding more water as needed)
Add the remaining butter and when melted, add the manioc flour
Increase heat and stir constantly until golden brown
Season with salt and black pepper
When serving, combine with the cream sauce, diced olives, egg yolks, and parsley
Serve in 30 minutes.
