Chicken chicken with crunchy gombo: classic release

A reinterpretation of the classic! Well -stove timed steel, served with soft polenta and crunchy gombo in the oven

A polenta with a very tasty chicken and a crunchy Gombo.

Enter for 4 people.

Classic (no restriction), gluten without

Preparation: 01:00

Interval: 00:20

Tools

1 border (s), 1 kettle, 1 grater, 1 pan (s) non -bystick (s), 1 pan (s), 1 dish (s), 1 bowl (s), 1 anti -fetapted oven canvas) , 1 sieve (s) (optional)

EQUIPMENT

conventional

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Chicken stove ingredients

– 8 units (s) Overcox of leather -free chicken

– 1 unit (s) lemon

– Go up to taste

– Pepe to taste ^THE

– 40 g without salt butter

– 4 tablespoons of olive oil

– 2 units (s) onions, large, bite (s)

– 4 teeth of garlic, chopped

– 2 stalks of celery, chopped (S), about 5 cm each stem

-1 unit (s) pepper fingers, semi -free, chopped (s)

– 1 tablespoon (i) of tomato extract ^THE

– 1 tablespoon (i) of grated ginger

– 1 tablespoon (s) (coffee) of turmeric ^THE

– 1 tablespoon (s) (coffee) of spicy paprika ^THE

– cinnamon powder to taste (pinch) ^THE

– 2 units / I India Clemra ^THE

– 4 units (i) Bay leaves

– 200 ml of dry red wine

Polenta ingredients

– 1 l water

– 2 teeth of garlic (s), whole shell (s), slightly mixed (s)

– Go up to taste

– 2 tablespoons (s) (dessert) of olive oil

– 1 cup (s) (tea) of pre-polenta corn flour

– 2 tablespoons (i) of Parmigiano, grated

– 2 tablespoons of unbeaten butter

Crumber ingredients of Gombo

– 8 units / s, cut into thin slices of about 0.5 cm.

– 2 tablespoons of olive oil

– 1 tooth (s) of garlic, chopped (s)

– 4 tablespoons of corn flour

– Go up to taste

– Pepe to taste ^THE

Ingredients to finish

– Salsinha to taste, chopped

Pre-repair:

1. Prepare the oven for 200 ° C.

2. Put a kettle with water on the fire to brown the chicken.

3. Wash the ocher, dry very well and put aside – do not cut now.

4. Start with the preparation of the chicken stew (see preparation).

5. Peel and cut the garlic and onion. Chop the celery. Remove the seeds from the pepper of the finger and the pike. Peel and scratch ginger. Grate the Parmesan if you have not already bought it grated.

6. Wash, dry and cut the parsley. Reserve on paper towels.

PREPARATION:

Chicken Stew: (do this step before starting pre-preparation)

1. Remove all the fat from the too cooked chicken, rub with the lemon, then wash in running water and dry. Season with salt and pepper.

2. In a non -dissolved pan the butter melts with the olive oil.

3. Place the chicken too much and, over medium/high heat, brown until the entire surface is very golden, about 10 minutes.

4. During this period, he continues preparation, but he continues to look at the chicken.

Stew Chicken:

1. Remove the chicken from the pan and set aside on an auxiliary dish.

2. Book the pan to continue the preparation of the chicken and, if necessary, remove part of the fat.

Crunchy of Gombo:

1. Discard the tips of Gombo and cut into slices of about 0.5 cm.

2. In a bowl, mix the olive oil, garlic, corn flour, salt and pepper.

3. Put the slices of Gombo in the bowl and mix well so that they are completely involved in the seasoning.

4. Spread the ocher in a non -stick pan, leaving a space between them.

5. Bake in a preheated oven at 200 ° C and bake for about 20 minutes until they are very crunchy.

Stew Chicken:

1. In the reserved pan of the chicken, add the onion, garlic, celery and pepper of the finger and to jump up to about 5 minutes.

2. Add the chicken again and add the tomato extract, ginger, turmeric, paprika and cinnamon powder (pinch).

3. Add the clove and bay nail leaves.

4. Mix so that the flavors mix and continue to give a caramel color, be careful not to burn.

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6. Add enough boiling water to cover the chicken.

7. Lower the heat to a minimum and cook for 20 minutes, stirring occasionally and adding a little more of boiling water when necessary.

Entrance or dessert (optional):

If you have chosen to create an appetizer or a dessert, take advantage of the Gombo oven and the chicken cuisine to prepare.

Stew Chicken:

1. Check that the chicken is cooked, the meat should be very soft and have a good amount of sauce.

2. Turn off the heat, remove the chicken from the pan and let it cool lightly to remove the bones.

Polenta:

1. Place a pan of boiling water (see quantity in the ingredients) and add the garlic, slightly crumpled.

Crunchy of Gombo:

1. Check if the ocher is already crunchy.

2. Turn off the oven and keep it hot: be careful not to burn.

Stew Chicken:

1. With the help of a fork, they destroy the flesh of the Overcox, discarding the bones and cartilage.

2. Leave the chicken into large pieces.

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4. He reports the chicken pieces in the pan and rectification salt and pepper.

5. Turn on the heat to heat.

Polenta:

1. When the water boils, discard the garlic and place the salt and a drizzle of olive oil.

2. Moisten the corn flour with a little cold water.

3. Gradually add the boiling water corn flour, mixing until the polenta is well cooked, won from the bottom of the pan.

4. Incorporate the grated Parmesan and rectify the salt.

5. Add the butter and mix well.

Finishing and assembly:

1. Put the polenta on a plate or, if you prefer, divide into the plates, preferably backgrounds.

2. Arrange the chicken pieces above the polenta.

3. Sprinkle with stewed sauce and end with chopped parsley.

4. Finally, distribute the Gombo nail at the top.

a) This ingredient (s) can contain traces of gluten by cross -contamination. Gluten does not cause any evil or discomfort to people who have no sensitivity or lactose allergy and can be consumed moderately without any health. Consumption by celiacs, even in small quantities, can cause different reactions. This is the reason why we always recommend reading with great attention to the labels of these ingredients and other unborned ingredients and opt for signs that attest that the product does not contain gluten.

Do you want to make this recipe? Access the shopping list, HERE.

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Source: Terra