It is a dish inherited from Africans and is part of Piaui cuisine for a long time. Although consumed in other regions of the country, they say that Piauí is the most tasty, due to the mode of preparation with the spice base of local cuisine. The dish is the favorite choice for family Sunday lunch.
How to make rice to Piauiense
In a container, season the meat with vinegar, 3 cloves of garlic, salt, pepper and set aside. In a large, thick background, heat 3 tablespoons of new olive oil and fry the meat until golden brown. Add the tomatoes and sauté until it crumble. Add 1 cup of boiling water and cook with the semi -timed pan, sometimes stirring for 25 minutes. Reserve. In another pan, over medium heat, heat the remaining new olive oil, add the leftover 2 garlic cloves and fry, sometimes stirring until it begins to brown. Add white rice my biju and saute for 1 minute. Add the chicken pieces near your cooking broth and the boiling water that was left. Adjust the seasoning, mix and cook for 20 minutes or until the rice is soft and very moist. Sprinkle the chives and serve then.
Ingredients
- 1 chicken or redneck chicken with bones, without skin, cut into large cubes
- 2 tablespoons vinegar
- 5 chopped garlic cloves
- Salt to taste
- Black pepper to taste
- 5 tablespoons of new olive oil
- 4 chopped skinless tomatoes
- 6 cups of boiling water
- 2 cups of white rice my biju
- ¼ cup chopped onions
Measurement Conversion Table
Preparation mode
- In a container, season the meat with vinegar, 3 cloves of garlic, salt, pepper and set aside.
- In a large, thick background, heat 3 tablespoons of new olive oil and fry the meat until golden brown.
- Add the tomatoes and sauté until it crumble.
- Add 1 cup of boiling water and cook with the semi -timed pan, sometimes stirring for 25 minutes.
- Reserve.
- In another pan, over medium heat, heat the remaining new olive oil, add the leftover 2 garlic cloves and fry, sometimes stirring until it begins to brown.
- Add white rice my biju and saute for 1 minute.
- Add the chicken pieces near your cooking broth and the boiling water that was left.
- Adjust the seasoning, mix and cook for 20 minutes or until the rice is soft and very moist.
- Sprinkle the chives and serve then.
Yield: 4 portions
Preparation Time: 40 minutes
