Chicken Silveira

Grease a mold with butter for 2 liters. Reserve

Prepare the chicken: In a large bowl, place the chicken pieces and season with salt, garlic, black pepper, parsley, and green onion

In a large pot, heat the oil over medium heat

Add the seasoned chicken and cook for about 30 minutes, stirring occasionally and adding a little water as needed to prevent sticking

Until golden brown and tender

Remove from heat and let cool

Discard the skin and bones

Chop the cooked chicken in a processor and reserve

In a blender, beat the egg whites for 3 minutes until stiff peaks form

Add the yolks one at a time and continue beating for another 3 minutes until well combined. Reserve

In a pan over medium heat, sauté the onion in butter, stirring occasionally, until golden brown

Add the reserved chicken and cumin and mix well to combine

Add the beaten eggs and cook for 2 minutes, stirring constantly, until smooth and creamy

Remove from heat

Line the prepared mold with peas and cover with the chicken mixture

Cover with plastic wrap and let cool completely

Prepare the accompaniment: In a small pan with water, boil the potato until tender but still firm

Drain and peel

Slice the beetroot into strips using a Japanese vegetable peeler

Place in a small bowl and reserve

Repeat the same process with the carrot

In a bowl, mix together mayonnaise, olive oil, parsley, green onion, and salt

Season each legume with 1/3 of this sauce

Unmold the Silveira onto the center of a large plate

Arrange the potato, beetroot, and carrot strips around it in an alternating pattern

Serve at room temperature.