Demorou mas está aí recipe do galeto com ervas. Two weeks ago we prepared roast chicken, fried polenta and sweet potato mayonnaise. A typical Sunday lunch. The flavor of this cake is very simple and it is delicious. We use a lot of vinegar, olive oil and some herbs.
I prepared the chicken seasoning and the polenta the night before. The other day, at noon, I just tied a rope to the coxinhas do galeto, took it to the churrasqueira and fried the polenta. Regar or galeto like any other tempero makes all the difference. Regamos o nosso de dez em dez minutes.
Add three tablespoons of canned olive oil to the seasoning, say that it is checked house and food.
You specify:
1 chicken (800g)
2 ½ cups apple cider vinegar
1 cup of olive oil
1 cup chopped parsley
5 minced garlic cloves
2 chopped sage leaves
2 sprigs of rosemary
2 tablespoons chimichurri
3 tablespoons canned olives
thyme
salt
For the polenta:
1 liter of vegetable broth
1 cup of pre-cooked fubá flour
1 tablespoon of butter
salt
How to do it:
Place the chicken in a large bowl. Seasonings such as vinegar, olive oil, salt, garlic, sage, aloe, chimichurri, olive preserves, thyme and salt. Leave marinating for a day or two. Remove the chicken from the oven and, like a rope, tie it to the coxa. Reserve the remaining seasoning.
Leave to roast for more or less 40 minutes in the churrasqueira. Use the remaining water seasoning on the chicken every ten minutes.
Polenta: In a large pan, bring the vegetable broth to a boil. When boiling, add the flour all at once and stir well whipping. Lower the heat and cook for 12 minutes, stirring frequently to prevent embolization or sticking to the bottom of the pan.
Remove the polenta while still warm and transfer to a mold. Refrigerate for at least eight hours. Remove from the fridge, cut into desired shapes and fry in very hot oil.
