Chicken Heart Farofa: Use leftovers from the barbecue in this recipe

Chicken Heart Farofa: Use leftovers from the barbecue in this recipe




Chicken Heart Farofa: Use leftovers from the barbecue in this recipe

The weekend is the perfect time to have a barbecue. But when it comes during the week, you can sometimes find leftovers in the fridge and not know what to do with so much meat. A great idea is to prepare this farofa with chicken hearta delicious accompaniment throughout the meal.

Don’t reheat meat lightly or let leftovers spoil. Just innovate! And, for that, the Cooking Guide brings this perfect recipe which will only take 40 minutes of your time. We promise, with this preparation, you’ll never want to eat farofa any other way!

check the ingredients and step by step then. This chicken-hearted farofa will win over everyone in your home. After all, you can’t resist this treat!

Farofa with chicken heart

Weather: 40 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

  • 300 g of chicken heart
  • 5 cups of water (tea)
  • 1 cube of chicken stock
  • 3 tablespoons of butter
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 1 small grated carrot
  • 1 small green pepper chopped
  • 2 chopped seedless tomatoes
  • 1 tablespoon(s) of salt
  • 1 teaspoon(s) peppercorns
  • 3 cups cornmeal (flakes)

Method of preparation:

  1. Remove the skin from the chicken heart, clean and rinse
  2. In a pressure cooker, cook the chicken heart in the water with the chicken broth for 20 minutes after starting the pressure.
  3. Then release the pressure and then drain
  4. Meanwhile, in a skillet, heat the butter over medium heat, sauté the onion, garlic, carrot and bell pepper for 5 minutes
  5. Add the tomatoes, salt and pepper
  6. Add the cornmeal and then cook for another 5 minutes, stirring
  7. Serve immediately with braised chicken.

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Source: Terra

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