Chicken With Curau Salgado of Minas Gerais

Chicken With Curau Salgado of Minas Gerais

ingredients:

2 kilos of chicken drumsticks. No skin

Sauce:

2 large onions, grated
½ kilo of ripe tomatoes peeled seedless

Spices:

1 cup (tea) chopped parsley
½ cup (tea) chopped green onions
1% salt by weight of meat (about 2 tablespoons (soup) shallow salt)
4 cloves crushed garlic (if old garlic remove the kernels)
2 tablespoons (soup) of lemon juice or vinegar
2 bouillon tablets or chicken
Put the broth reduce salt
Other Ingredients:

12 ears of corn
3 tablespoons (soup) of cornstarch dissolved in milk
2 cups (tea) of milk
1 teaspoon (tsp) shallow salt or to taste

Way of preparing:
Place the ears standing on top of a cutting board.
Take the grains of corn cobs, with the aid of a sharp knife.
After hitting the corn with the milk in a blender strain through a fine sieve
Place in a pan corn beaten with milk and cornstarch and salt, bring the fire to get a thick cream
Place the curau a round shape with a hole in the center greased with oil, let it cool.
It is hard like a polenta

Mode Prepare the chicken:

Part saute the chicken, add the tomatoes, onion and broth and go dripping hot water to gradually and slowly to cook the chicken.
Once cooked remove the chicken, Reserve.
Leave the sauce thickens .adiciona the reserved chicken and let the fire to heat the chicken.
Place the curau a refractory and over the hot sauce with the chicken, sprinkle over quite parsley and chives.
If it cooled take the chicken in the oven to avoid losing heat
Serve hot, accompanying salad, watercress, lettuce, escarole, endive, arugula, endive chicory, grated carrot own gadgets for thin and long wires.
Arrange the salad on a platter in the center carrots and all around cherry tomatoes.
Note:
The state of Minas Gerais is located in west central Brazil.