Learn how to make a delicious chicken broth with cassava, also known as Goiás broth or kenga broth!
Chicken Broth with Cassava
Servings
8
servingsPrep time
50
minutesCooking time
30
minutesWarming up the cold days is tastier with this cassava chicken broth!
Ingredients
2 cups of chicken (cooked and shredded)
2 minced garlic cloves
1 kilo of cooked cassava
1 liter of water (use cooking chicken or cassava)
1 tablespoon pasta or tomato sauce
1 small chopped onion
1 thread of olive oil
1/2 can of corn
Saffron to taste
Pepper to taste
Salt to taste
Directions
- In a pan over medium heat add the olive oil, the chopped onion and sauté without stopping stirring.
Add minced garlic and sauté too.
Add the cooked and shredded chicken, pasta or tomato sauce, saffron, pepper to taste and mix well. - Add salt to taste (or ready-made seasoning) and half the can of drained corn.
Cook for a few minutes without stopping stirring and set aside.
- In the blender add the cooked and chopped cassava, the chicken or cassava cooking water and beat for between 2 and 3 minutes, until the ingredients are well crushed and the mixture is homogeneous.
Add the rest of the drained corn and beat again until the mixture is homogenized. - Add the chicken mixture, the creamy mixture from the blender to another pan over medium heat and stir constantly while cooking until thickened.
Add more water if you want the broth more liquid and let it boil for about 5 minutes.
Turn off the heat and serve the chicken broth with cassava still hot.
