Chicken Of The Site - With Curau Salgado Delicioso
Recipe from the City of Uberlândia state of Minas Gerais - Brazil
Ingredients:
2 pounds of overcooked or large chicken in pieces, with the skins
2 tablespoons corn oil
Spices:
1 tablespoon of salt, or
2 tablespoons beef broth
1 teaspoon grated ginger (optional)
1 tablespoon of oregano
½ teaspoon ground coffee or 2 leaves
1 or ½ fingered seedless pepper and without the white streaks finely chopped
1 thinly sliced pork garlic (optional)
2 stalks of chopped celery in thin slices
Other Ingredients:
12 ears of green corn
2 cups milk tea
3 tablespoons cornstarch (cornstarch)
1 teaspoon of salt
Tomato Sauce:
Half a kilo of tomatoes ripe, without skins and without seeds, weighing after being cleaned, or
1 can of sauce ready diluted with 3 cans of cold water
2 cups diced or grated onion
1 cup (tea) parsley with well diced stem
½ cup (tea) green onions, finely chopped
How to Prepare the Chicken:
Season the chicken, let stand for 2 hours, inside the refrigerator.
Fry the chicken in the oil with all the seasonings, drip water little by little, add the skinless and seedless tomatoes, the chopped onion, and if you need to add more salt or put the broth. Test the salt beforehand.
If you want you can use gravy ready, dilute with 3 cans of water or even more.
If using industrialized sauce put 1 tablespoon (shallow) sugar, or a whole medium carrot, to remove the acidity.
Leave on the fire until cooking the sauce and the chicken. Reserve.
How to Prepare the Cure:
Remove the straws from the spikes, strip the hair and then wash under running water.
To remove the Grains from the Spikes:
To remove the grains from the spikes, set them upright on top of the kitchen board.
With the help of a small knife, cut the grains close to the cob, scrape well to remove all the starch.
Beat in the blender the grains with the milk.
Strain the blender mixture into a fine sieve. Discard the bagasse, or make sweet or salty cookie.
Put the corn juice in a pan, with the salt and cornstarch.
Bring to a boil over high heat. up until
a very thick and velvety porridge.
If it gets too hard add a little milk, gradually add until thickening point of cured, if too much liquid put another 1 spoon of corn starch dissolved in milk.
After the cure is finished, go to a center hole shape, greased or wet with water.
Then unmold the curau in a large refractory.
The curau let cool until hard.
Place the chicken on top with the hot sauce.
Top with parsley and chives to taste.
It comes with chopped endive salad with cherry tomatoes or
Salad of finely chopped purple cabbage with green apple and onion, seasoning to taste.
Note:
The curau is served hot, or cold.
Depends on the temperature of the place.
In some regions of Brazil instead of putting tomatoes puts
2 tablespoons of paprika, or to taste.
The rest of the revenue is equal to the previous
Does not accompany rice, however, it is best to put on the table, always someone will ask.
Chef's Secret:
To fry and not stick, put a little chemical baking powder in the chicken.
Recipe from the City of Uberlândia state of Minas Gerais - Brazil
Ingredients:
2 pounds of overcooked or large chicken in pieces, with the skins
2 tablespoons corn oil
Spices:
1 tablespoon of salt, or
2 tablespoons beef broth
1 teaspoon grated ginger (optional)
1 tablespoon of oregano
½ teaspoon ground coffee or 2 leaves
1 or ½ fingered seedless pepper and without the white streaks finely chopped
1 thinly sliced pork garlic (optional)
2 stalks of chopped celery in thin slices
Other Ingredients:
12 ears of green corn
2 cups milk tea
3 tablespoons cornstarch (cornstarch)
1 teaspoon of salt
Tomato Sauce:
Half a kilo of tomatoes ripe, without skins and without seeds, weighing after being cleaned, or
1 can of sauce ready diluted with 3 cans of cold water
2 cups diced or grated onion
1 cup (tea) parsley with well diced stem
½ cup (tea) green onions, finely chopped
How to Prepare the Chicken:
Season the chicken, let stand for 2 hours, inside the refrigerator.
Fry the chicken in the oil with all the seasonings, drip water little by little, add the skinless and seedless tomatoes, the chopped onion, and if you need to add more salt or put the broth. Test the salt beforehand.
If you want you can use gravy ready, dilute with 3 cans of water or even more.
If using industrialized sauce put 1 tablespoon (shallow) sugar, or a whole medium carrot, to remove the acidity.
Leave on the fire until cooking the sauce and the chicken. Reserve.
How to Prepare the Cure:
Remove the straws from the spikes, strip the hair and then wash under running water.
To remove the Grains from the Spikes:
To remove the grains from the spikes, set them upright on top of the kitchen board.
With the help of a small knife, cut the grains close to the cob, scrape well to remove all the starch.
Beat in the blender the grains with the milk.
Strain the blender mixture into a fine sieve. Discard the bagasse, or make sweet or salty cookie.
Put the corn juice in a pan, with the salt and cornstarch.
Bring to a boil over high heat. up until
a very thick and velvety porridge.
If it gets too hard add a little milk, gradually add until thickening point of cured, if too much liquid put another 1 spoon of corn starch dissolved in milk.
After the cure is finished, go to a center hole shape, greased or wet with water.
Then unmold the curau in a large refractory.
The curau let cool until hard.
Place the chicken on top with the hot sauce.
Top with parsley and chives to taste.
It comes with chopped endive salad with cherry tomatoes or
Salad of finely chopped purple cabbage with green apple and onion, seasoning to taste.
Note:
The curau is served hot, or cold.
Depends on the temperature of the place.
In some regions of Brazil instead of putting tomatoes puts
2 tablespoons of paprika, or to taste.
The rest of the revenue is equal to the previous
Does not accompany rice, however, it is best to put on the table, always someone will ask.
Chef's Secret:
To fry and not stick, put a little chemical baking powder in the chicken.
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