2 large carrots
2 medium potatoes
3 cloves of garlic, minced
1 large onion, diced
1/4 cup olive oil
2 kg chicken pieces (thighs, breast) without skin
4 tomato pieces without seeds and skins
1 cup cooked green cornmeal
1/2 cup all-purpose flour
4 cups chicken broth
Salt and pepper to taste
2 tablespoons chopped parsley
For the dough
1 1/2 cups cornmeal
1 1/2 cups all-purpose flour
2 tablespoons active dry yeast
3 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 cups milk
2 eggs, lightly beaten
1/4 cup olive oil
2 large carrots
2 medium potatoes
3 cloves of garlic, minced
1 large onion, diced
1/4 cup olive oil
2 kg chicken pieces (thighs, breast) without skin
4 tomato pieces without seeds and skins
1 cup cooked green cornmeal
1/2 cup all-purpose flour
4 cups chicken broth
Salt and pepper to taste
2 tablespoons chopped parsley
For the dough
1 1/2 cups cornmeal
1 1/2 cups all-purpose flour
2 tablespoons active dry yeast
3 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 cups milk
2 eggs, lightly beaten
1/4 cup olive oil
Boil the carrots and potatoes in water until they're tender
Remove the skins and cut the carrots into quarters, then into slices
Cut the potatoes into cubes
Set aside
Fry the garlic and onion in olive oil over low heat until they're soft
Add the chicken pieces and cook until they start to brown
Add the tomatoes and cook, adding water as needed, until the meat is tender
Remove the chicken from the pan, debone it, and cut it into small pieces
Return everything to the pan, including the carrots and potatoes, and add the cornmeal
Add the flour dissolved in a little water
Mix well
Add the broth, season with salt and pepper, and bring to a boil, stirring constantly until thickened
Add the parsley and pour into an oval 39cm baking dish
Let it cool
Make the cornmeal dough: sift together the cornmeal, flour, yeast, sugar, and salt
Add the milk mixed with eggs and olive oil
Mix well to obtain a homogeneous dough
Spread over the chicken and bake in a preheated oven at 230°C for about 30 minutes, or until golden brown
Let it rest for 20 minutes before serving.
