Caipira Chicken Couscous
by Chef Janaina Rueda, Bar Da Dona Onca

250grsCooked Shredded Caipira Chicken
100grsFlocked Corn Flour (Crafted)
--Green And Black Olives
--Green Corn

  • 1. Hydrate flour with water and salt between 5 to 10 minutes. Braise the onion and garlic, add the shredded chicken and a bit of biquinho pepper. With the pan still hot add corn, flour, olives, scallion and cook for 5 minutes. Serve with tomato caviar (where all the seeds are) and baby lettuce salad.
  • 2. You can serve it hot, cold or warm.