Chicken With Curau Salgado

Chicken With Curau Salgado

ingredients:
2 pounds of over- or large chicken thighs into pieces
2 spoons (soup ) of corn oil
Seasoned chicken , see below

Other Ingredients :

12 ears of corn
2 cups (tea ) milk
3 tbsp (tablespoons) cornstarch ( cornflour )
1 teaspoon (tsp ) salt

Tomato Sauce :

½ pound of very ripe tomatoes , peeled and seeded , after heavy clean or
1 can ready sauce diluted with 3 cans cold water
2 cups ( tea) of chopped onion or grated
1 cup ( tea) with chopped parsley and kid
½ cup ( tea) of chopped green onion , thinly sliced

seasonings :
1 spoon (soup ) salt , or
2 tablets of broth
1 teaspoon ( tsp) grated ginger
1 spoon (soup ) spoon of oregano (optional )
½ teaspoon (coffee ) or crushed 2 bay leaves
Pepper ½ finger girl without seeds , chopped
1 leek thinly sliced ​​(optional )


How to Prepare the Chicken :
Season the chicken, let stand for 2 hours in the refrigerator .
Fry the chicken in oil with all the spices , go slowly dripping water , add the tomatoes peeled and seeded , chopped onion , and if you need to add more salt or put the broth . Test before the salt.
If you want you can use ready sauce , diluted with 3 cans of oil or more.
If using sauce industrialized put 1 spoon (soup ) spoon of sugar, or one medium carrot whole .
Leave on heat until the sauce and cook the chicken . Book .

How to Prepare the Curau :

Remove the straws of ears , remove the hair and then wash in running water .
To make the ears of grain , put them standing up on the cutting board .

With the aid of a knife cutting the grain and go flat on the cob , scrape well to take all the starch .

Blend the beans with the milk .
Then strain through a fine sieve . Discard the pulp.
Put the juice of corn in a pan with salt and cornstarch .

Lead to fire stirring constantly with a spoon out loud. to
get a thick porridge and velvety .

If it gets too stiff add a little milk , go slowly putting up to point curau thick, is getting too much liquid add more 1 tablespoon cornstarch dissolved in milk .

Once ready , pass the curau to a form of hole in the center , oiled or wet with water .
Then unmold the terrine in a large curau .
On top place the chicken with the sauce warm.
 sprinkle parsley and chives to taste .
Accompanying endive salad with cherry tomatoes and chopped
Salad of red cabbage finely chopped , with green apple and onion , seasoning to taste .

Note :

In some regions of Brazil instead of placing tomato puts
2 tablespoons paprika, or to taste .
The remainder of the revenue equals former
Not with rice , however , is best put on the table , someone will always ask ,