Brazilian vegetables with chicken

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  • Chicken without skin: 1/2
  • Vegetables to taste, parties in tidbits: (ex. carrot, zucchini, leek)
  • Chorizo with little paprika and low-fat: 1
  • Water: q.b. for cooking
  • Laurel: 1 Sheet
  • Head of clove: 1
  • Finely chopped onions: 1
  • Mass girl (ex. pontinha/pevides): 3 Hands full
  • Feet mint: 5/6
  • Salt: taste.


Bake the chicken (without skin) in mare, with the onion, cloves, salt and bay leaves. Takes advantage of the cooking water. Challenges the meat and reserves.

In the water and cooking baking-if the vegetables and add the sausage slices.

Minutes before the vegetables are cooked together-if the pasta. Rectifies the salt and the amount of water (if necessary joins more water and leave to boil).

If it is the taste, after you turned off the heat, add the mint for perfuming the broth.

Serve in dishes with chicken, shredded.

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