2 kg of chicken cut into pieces (thighs and legs)
oil, as needed
3 large onions, chopped
1 tablespoon of Minas tempero
1 kg of jicama
For the yucca:
2 liters of water
1/2 kg of cassava
2 kg of chicken cut into pieces (thighs and legs)
oil, as needed
3 large onions, chopped
1 tablespoon of Minas tempero
1 kg of jicama
For the yucca:
2 liters of water
1/2 kg of cassava
Wash the chicken
Add to a hot pan with plenty of oil, fry the pieces until golden brown
Add the onions and seasonings
In another pan, fry the jicama cut into strips
Drain well
Continue cooking the chicken with the onion
When almost done, add the jicama and simmer for a bit longer, until cooked through
Serve with yucca
To prepare the yucca: soak cassava in cold water, stirring with a wooden spoon
Add boiling water and, stirring constantly, increase heat
When the mass starts to stick to the bottom of the pan, reduce heat and continue stirring until it releases
Transfer to a moist mold and let cool slightly before turning the yucca onto the plate where it will be served.
