2 kg of chicken cut at the joints
One large onion, diced
Three cloves of garlic, minced
Two sprigs of rosemary
One teaspoon of thyme
Two tablespoons of olive oil
3 liters of hot water
200g of rice cream
Two tablespoons of ground almonds
One cup of coconut milk
500g of chopped hearts of palm (type of palmito)
One cup of shredded cabbage
Salt, black pepper, and chopped parsley to taste
2 kg of chicken cut at the joints
One large onion, diced
Three cloves of garlic, minced
Two sprigs of rosemary
One teaspoon of thyme
Two tablespoons of olive oil
3 liters of hot water
200g of rice cream
Two tablespoons of ground almonds
One cup of coconut milk
500g of chopped hearts of palm (type of palmito)
One cup of shredded cabbage
Salt, black pepper, and chopped parsley to taste
Season the chicken with salt, black pepper, onion, garlic, rosemary, and thyme
Let it rest for 20 minutes
Remove the chicken from the marinade and reserve the seasonings
Fry the chicken in small batches in hot olive oil until well browned on all sides
Add the reserved seasonings to the pan with the chicken and fry until the onion is golden
Add water and cook for 1 hour
Remove the chicken from the pot and shred the meat
Reserve the meat and cooking broth separately
Dissolve the rice cream in the cold broth and add ground almonds and coconut milk
Heat without stopping until a smooth pudding forms
Add the chicken, stir, and combine with hearts of palm and cabbage
Adjust the salt and pepper to taste
Sprinkle with chopped parsley.
