Preparation

Wash and chop the chicken.
Season with crushed garlic and chopped goat pepper and marinate for 20 minutes.
Place the lard in a pan (preferably an iron pan) let it warm up and fry the seasoned chicken, until it turns a dark golden color. Remove the excess fat from the frying, leaving only about 3 tablespoons, then add the pequi and saute a little more,
about 5 to 10 minutes. Cover all the chicken with pequi with boiling water and cook until the meat of the chicken is tender, if you want a fuller broth, leave a little more on the fire to reduce some of the water.
Serve with white rice and sautéed green corn.

Ingredients

  • 01 kg of chopped free-range chicken
  • 4 cloves of garlic
  • 2 goat peppers
  • 1 cup and a half of lard
  • 400grams of pequi
  • Boiling water for cooking