Chicken Silveira

Grease a 2-liter ring mold with butter and set aside. Reserve

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

Heat the oil in a large pan over medium heat

Add the chicken and cook, stirring occasionally, until golden brown and tender (about 30 minutes)

Remove from heat and let cool

Discard the skin and bone

Process in a food processor and set aside

In a stand mixer, beat the egg whites until stiff peaks form (about 3 minutes)

Add the yolks one at a time, beating well after each addition, until smooth (about 3 minutes)

Set aside

Heat the butter in a medium pan over medium heat

Sear the chicken and paprika mixture until heated through

Add the reserved egg mixture and cook, stirring constantly, until creamy and tender (about 2 minutes)

Remove from heat

Arrange the peas at the bottom of the prepared ring mold, then add the chicken mixture

Cover with plastic wrap and let cool completely

Prepare the decoration: boil the potato in a small pan until tender, then drain and set aside

Slice the beetroot into strips using a Japanese vegetable peeler

Set aside

Repeat the process with the carrot and set aside

In a small bowl, mix the mayonnaise with olive oil, parsley, green onion, and salt

Season each legume with 1/3 of this sauce

Unmold the silveira to the center of a large plate

Arrange the potato, beetroot, and carrot strips around it in mounds

Serve immediately

790 calories per serving