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Brazilian   -   Chicken Cuscuz   adapted from Brazilian Cookery by Margarette De Andrade

  • 3 Pounds Chicken -- Cubed
  • 1 1/2 Cups Chicken Broth
  • 2 Medium Jalapeno -- Chopped
  • 3 Tablespoons Olive Oil
  • 1/4 Cup Parsley -- Chopped
  • 16 Ounces Peas
  • 1 Can Palm Hearts
  • 3 Medium Hard Boiled Eggs -- Sliced
  • Olives -- Optional
Directions saute chicken, peppers and parsley in olive oil until well browned. add peas, palm hearts and chicken broth, and heat until done. Pour over cous cous or rice, garnish with eggs and olives and serve.
Serves 4
Time to Make 0:00

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