2 tomatoes (ripe)
3 garlic cloves
2 stalks fresh thyme
2 sprigs parsley
2 tablespoons olive oil
2 tablespoons balsamic vinegar
ground black pepper
1 carrots (grated)
1 garlic cloves
1 bay leaf
1 cup wild rice
2 cups broth (homemade)
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2Preheat the oven to 200 degrees Celsius.
3Cut the tomatoes in quarters, and spread in a baking pan.
4Cut the onion in quarters, slice the leek, and add to the baking pan.
5With a knife, press the garlic cloves to crack the shell, and distribute them over the vegetables.
6Season with a pinch of salt, thyme, and parsley.
7Remove the skin and bones from the chicken breast, and cut it in medium-sized pieces. Save the chicken skin.
8In a bowl, mix the olive oil, vinegar, salt, and pepper. Mix the chicken thoroughly in this sauce.
9Place the chicken on top of the vegetables, and mix everything.
10Bake for 1 hour, until the chicken is golden.
12In a saucepan, heat salted water.
13When boiling, add the chicken carcass, chicken skin, carrots, garlic, and bay leaf.
14Cook for 10 minutes.
15Heat a casserole, without plastic handles, on the stove-top with a little olive oil.
16Add 1 cup of wild rice, and fry for 2 minutes, stirring to avoid burning.
17Add 2 cups of the broth, prepared with the chicken carcass, and stir.
18Check the seasoning, and let boil.
19Once it starts to boil, transfer the casserole to the oven, and finish cooking (about 10 minutes).
PER SERVING *
|Calories530Calories from Fat140|
|% DAILY VALUE*|
|Calories from Fat140|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Sandra D. 27 May 2015
You can easily make these lacy and beautiful treats at home. They are best warm and sprinkled with powdered sugar but we also like them at room temperature with a brush of warm butter and sprinkle of granulated sugar and cinnamon. I’ve seen rosettes irons in a variety of shapes but the photo depicts the most common iron and the one that reminds me most of the carnival.