The chicken couscous is a traditional recipe from June festivals. For those unfamiliar, this couscous is prepared with almost all the ingredients of couscous à Paulista, but the consistency is similar to mush. It can be served anyway or as an accompaniment to a pastry and we guarantee it will be delicious! Check out all the details of the June festivals couscous soft recipe here at SpecialFood! Prepare for this occasion!
Ingredients for making chicken couscous:
1 large chicken breast or 2 small ones
2 chicken broth tablets
1 chopped onion
1 can of chopped tomato or tomato paste
1 can of drained sweet corn
1 glass of drained and chopped hearts of palm
½ unit of chopped olives
2 chopped garlic cloves
2 cups of cornmeal
2 tablespoons of oil
parsley or chopped chives
Amount per serving
% Daily Value*
Total Fat 11g 14%, Saturated Fat 1.5g 7%, Cholesterol 16mg 5%, Sodium 1101mg 48%, Total Carbohydrate 76.2g 28%, Dietary Fiber 9.3g 33%, Total Sugars 9.3g, Protein 16g, Vitamin D 0mcg 0%, Calcium 59mg 5%, Iron 5mg 30%, Potassium 933mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How to make chicken couscous for a June party:
Place the chicken breast in the pressure cooker, cover a cup and a half of water (add more water if necessary) and add the chicken tablets. Place on the fire, cook for 15 minutes after releasing the pressure and turn off.
Tip: If you want to use chicken broth instead of water you don’t need to add the broth tablets.
When the chicken is ready, drain the broth and set aside. Shred the meat manually or, if you prefer to do it in a more practical way, cover the pan with the meat inside and shake it until the meat is shredded.
In a separate pan, start by preparing the saute of this chicken couscous from June festivals: sauté the onion and garlic in oil until golden.
Then add the shredded chicken, tomatoes, corn, peas, hearts of palm and olives. Mix everything together and add the chicken cooking broth along with 1.5 litres of water. Simmer for 10-15 minutes to taste.
Finally, while stirring, add the cornflour. Mix very well, match the flavour with salt and wait for it to boil again or to thicken to the desired point to turn it off. Finish with the parsley or chives and it’s ready to serve!
Serve your chicken couscous from June festivals while it’s hot and see how delicious it is on those cold days! To accompany it, prepare polenta poached egg or wholemeal focaccia and, for dessert, be sure to check out this coconut mousse recipe. Enjoy your food!
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