Directions: |
Directions:1. Cut the chicken in very small pieces;
2. Heat the oil in a heavy saute pan;
3. Add the tumeric and saute the chicken;
4. Peel and cut the potatoes in medium-sized pieces, and cook in a pan of boiling water;
5. When the chicken is tender, saute separately the salt with the chopped garlic in a bit of oil with the spring onions and pepper;
6. Mix together the chicken pieces, this saute mixture and the cooked potatoes and cover with water in a pan over medium heat;
7. When the mixture comes to a boil, remove from heat;
8. Let the mixture cool and add mandioc flour until the mixture becomes like a coarse flour (farofa). |
Personal
Notes: |
Personal
Notes: This recipe was provided in Portuguese by my Tia Celi. Like most recipes provided by good cooks, it contains very few quantities. She provided it with the following note, which I have translated: "The original of this dish dates back very far in time. It was a dish of the old pilgrims, generally from the Brazilian states of Sao Paulo and Minas Gerais. that went to Aparecida in troops around 1940." Aparecida is in the State of Sao Paulo where there is a National Shrine of our Lady of Aparecida, the patron saint of Brazil.
Virado, is a somewhat generic term that refers to many dishes made in Brazil, generally by pilgrims, or travelling troops. There are several types of virado, some have beans, generally a type of meat, often pork or pork grindings, but mostly they contain ground manioc flour to become a sort of very substantial farofa (a dish made with butter or some type of oil, manioc flour and possibly other ingredients to become a course, sandy mixture).
|
This recipe for Virado Tropeiro de Frango is from