Recipe for Paulista-style chicken couscous, submitted by Rodrigo Oliveira
1. Cook the chicken breast with all your usual seasonings to taste and shred it.
Ingredients · Servings 15
- 500g of chicken breast
- 1 can of sweet corn
- 1 sachet of olives
- 1 tomato
- 1 small onion
- 2 cloves of garlic
- 1 cup of cilantro
- 1 cup of tomato sauce
- 2 cups of water (from cooking the chicken)
- 3 cups of flaked cornmeal
- seasonings to taste
- For decorating
- 1 boiled egg
- 1 tomato, sliced
- coriander leaves
Method · 45 min
- Cook the chicken breast with all your usual seasonings to taste and shred it.
- Sauté the grated onion, chopped garlic, chopped and seeded tomato, then add the chicken and seasonings.
- Add the corn, olives, tomato sauce, and the two cups of water used to cook the chicken.
- Bring to a boil.
- Add the cornmeal and stir until it's slightly cooked.
- Grease a baking dish with a little oil and arrange the sliced tomatoes and sliced hard-boiled egg in it.
- Place the couscous mixture in the mold, pressing it down with a spoon to ensure it fits well.
- Allow it to cool slightly, and once it's firm, gently run a knife around the edge to loosen it and unmold.
- 2. Sauté the grated onion, chopped garlic, chopped and seeded tomato, then add the chicken and seasonings.
- 3. Add the corn, olives, tomato sauce, and the two cups of water used to cook the chicken.
- 4. Bring to a boil.
- 5. Add the cornmeal and stir until slightly cooked.
- 6. Grease a baking dish with a little oil and arrange the sliced tomatoes and sliced hard-boiled egg in it.
- 7. Place the couscous mixture in the mold, pressing it down with a spoon to ensure it fits well.
- 8. Allow to cool slightly, and once firm, gently run a knife around the edge to loosen it and unmold.
Tip - you can make one large couscous or individual portions to decorate your party or snack table.
