Galinhada de Charlo
Ingredients
Instructions
- 1 Hen of 1.2 kg
- 800 g Poultry offal
- 3 Leeks
- 2 Carrots
- 2 garlic cloves
- 1 Piece of ginger of 40 g
- 1 bouquet garni
- 2 Cloves
- 4 white onions
- 500 g Rice
- Salt
- Pepper
- Blanch the offal in boiling water, drain. Peel the vegetables, onions, garlic and ginger.
- Pass 2 onions under a broiler to brown them slightly. Prick them each with a clove, put them in a large casserole dish with the offal, chicken, vegetables and herbs, salt, pepper, cover with water. Leave to simmer for 2 hours.
- Filter the broth and reduce it by 1/3 over high heat. Keep the chicken warm.
- Cook the rice in the broth for the time indicated on the packet. Slice and brown the last 2 onions in a pan, remove and reserve 2/3, then add the drained rice to the remaining onions in the pan, cook for 3 minutes, stirring. For the rest of the rice cooking broth and cook for 15 minutes covered, keep warm.
- Bone the hen and shred the flesh. Serve the rice and the chicken in a cake, alternating the layers of rice and chicken using a circle placed on the plates. Top with reserved, golden and crispy onions.
Galinhada de Charlo
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