Chicken stove with polenta: Golce Golmet

Stovet chicken with creamy polenta and crunchy gombo: the taste of the field with an irresistible gourmet touch

Sboted chicken with creamy polenta and crunchy gombo: the classic of the gourmet touch pumpkin

Enter for 6 people.

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Type of meal: Classic (no restriction), gluten without

Preparation: 01:00

Interval: 00:20

Tools

1 scoreboard (s), 1 kettle, 1 grater, 1 pan (s) non -stick (s), 1 pan (s), 1 dish (s), 1 bowl (s), 1 non -sticks, 1 sieve (optional)

EQUIPMENT

conventional

Meters

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

Chicken stove ingredients with aromatic seasoning:

– 12 units (i) Overcox of leather -free chicken

– 1 1/2 unit (S) Lemon

– Go up to taste

– Pepe to taste ^THE

– 60 g of salt without salt

– 6 tablespoons of olive oil

– 3 units (i) onions, large, bite (s)

– 6 teeth of garlic, chopped

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

-1 1/2 unit (s) finger pepper, semi -free, chopped (S)

– 1 1/2 spoons (i) of tomato extract ^THE

– 1 1/2 spoons (i) of grated ginger

– 1 1/2 spoon (s) (coffee) of turmeric ^THE

– 1 1/2 spoon (s) (coffee) of spicy paprika ^THE

– cinnamon powder to taste (pinch) ^THE

– 3 units (i) India cloves ^THE

– 6 units (i) Bay leaves

– 300 ml of dry red wine

Polenta cream ingredients with Parmesan:

– 1.5 l of water

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

– Go up to taste

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

– 1 1/2 cup (s) (tea) from pre-polenta pre-cup shop flour

– 3 tablespoons of Parmesan, grated

– 3 tablespoons of unbeaten butter

Ocher ocher ingredients crispio:

– 12 units, cut into thin slices of about 0.5 cm.

– 3 tablespoons of olive oil

– 1 1/2 garlic tooth (s), chopped (s)

– 6 tablespoons of corn flour

– Go up to taste

– Pepe to taste ^THE

Ingredients to finish:

– Salsinha to taste, chopped

Pre-repair:

1. Preheat the oven to 200 ° C. Put a kettle with water on the fire to brown the chicken.
2. Separate the utensils and ingredients of the recipe imbued with chicken with crunchy gourmet touch.
3. Start giving chicken (see preparation).
4. Wash the ocher, dry very well and set aside – do not cut it now.
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.
7. For the creamy polenta: put a pan with boiling water (see quantity in the ingredients) and add the garlic, slightly wrinkled.

PREPARATION:

How to brown the chicken with butter and olive oil: (make this step before starting pre-preparation):

1. Remove all the fat from the excessive steps of chicken, rub with the lemon, then wash in running water and dries. Season with salt and pepper.
2. The butter with the olive oil is melted in a non -dissolved pan.
3. Put the Overcoxes chicken and, over medium/high heat, brown until the entire surface is very golden, about 10 minutes.
4. During this period, pre-preparation continues, but be aware of the chicken point.

Stew Chicken (continuation):

1. Remove the chicken from the pan and set aside an auxiliary dish.
2. Book the pan to continue the preparation of the chicken and, if necessary, remove part of the fat.

Okra roasted crunchy preparation:

1. Discard the ocher 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 dressing.
4. Distribute the ocher in a non -stick pan, leaving a space between them.
5. Bake in a preheated oven at 200 ° C and cook for about 20 minutes until they are very crunchy.

How to prepare the stewed chicken with spices:

1. In the reserved pan of the chicken, add the onion, garlic, celery and pepper of the finger and jump in gold, 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 Mesle flavors and continue to brown until you get a caramel color, be careful not to burn.
5. Sprinkle with the wine and, over high heat, mix until all the alcohol evaporates.
6. Add sufficient 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.

Okra crunchy and chicken stew:

1. Check if the ocher is already crunchy.
2. Turn off the oven and keep hot: be careful not to burn.
3. After the cooking time of the esteemed chicken, make sure it is cooked: the meat should be very soft and have a good amount of sauce.
4. Turn off the heat, remove the chicken from the pan and let it cool lightly to remove the bones.

Preparation of creamy polenta with Parmesan:

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, waving from the bottom of the pan.
4. Incorporate the grated Parmesan and rectify the salt.
5. Add the butter and mix well.
6. Remove from the heat, keep illuminated and end the chicken quickly.

Finishing of the stew with full sauce:

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.
3. Discard the bay leaf and the sauce sauce – if you prefer a simple sauce to pass a sieve, but the recommendation is to leave the pediaçudo sauce.
4. It reports the chicken pieces in the pan and correction the salt and pepper.
5. Turn on the fire to heat.

Finishing and assembly:

1. Put the polenta on a plate or, if you prefer, divide into the plates, preferably funds.
2. Arrange the chicken pieces above the polenta.
3. Sprinkle with stewed sauce and finish with chopped parsley.
4. Finally, distribute the crunchy Gombo at the top.

🔁 Extra suggestions:

1. How to correct the polenta that has been too dried up:
   • If the polenta thickens beyond the point or dry before serving, add a little hot water or milk and mix vigorously until you reach the desired creaminess.
2. Use of the surpluses of chicken soaked:
   • Left on the chicken with sauce? Use as a filling for savory or hidden cakes with sweet potato or mandidioquinha puree.
3. Crunchy okra suggestions in the oven:
   • Avoid overlap in the pan. Leave space between the slices to ensure the crunchy effect without turning the cooked okra.
4. Presentation on the plate
   • Serve in rear dishes or bowls to highlight the polenta layer, the full sauce and the crunchy Gombo on top – irresistible visual effect!
5. I like Homemade and tasty recipess with a different touch? See here How to prepare other tasty stews.

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.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.