1 chopped onion
1/4 cup of finely chopped parsley
optional hot peppers
2 to 3 diced tomatoes
2 tablespoons of olive oil
clean and cut chicken joints
2 grated coconuts
250g of ground shrimp
250g of toasted and ground almonds
2 tablespoons of dendê oil
salt and pepper to taste
1 chopped onion
1/4 cup of finely chopped parsley
optional hot peppers
2 to 3 diced tomatoes
2 tablespoons of olive oil
clean and cut chicken joints
2 grated coconuts
250g of ground shrimp
250g of toasted and ground almonds
2 tablespoons of dendê oil
salt and pepper to taste
Fry the onion, parsley, and tomatoes in olive oil
If desired, add one or two chopped hot peppers
Simmer the chicken in this mixture, adding water as needed until the chicken is tender
Remove the chicken pieces and debone them
Remove the thick coconut milk and reserve it
Add 5 cups of water to the coconut mixture and cook slowly until the coconut is soft
Combine the ground shrimp, almonds, and cook again
Add the chicken refogado sauce
Season with salt and pepper
Serve hot
Thicken with rice cream diluted in a little cold water
Add the chicken and thick coconut milk, and simmer slowly
Remove from heat and add dendê oil.
