FRANGO ASSADO com recheio de farofa de abacaxi | Rita Lobo | Cozinha Prática

Rita Lobo teaches you how to make ROAST CHICKEN with pineapple farofa stuffing. The ROAST CHICKEN recipe is a classic for Sunday lunches, and in this version the farofa, which would be a side dish, is the filling for the main dish. Rita also teaches you step by step how to make a pineapple sauce to go with it. #NhacGNT #PracticalCooking #RitaLobo Ingredients: For the chicken: 1 whole chicken with skin (about 2 kg) 1 tablespoon of coarse salt (fleur de sel) 2 teaspoons of powdered ginger ½ teaspoon of turmeric 1 teaspoon of sweet paprika 1 teaspoon of brown sugar freshly ground black pepper to taste 2 tablespoons of olive oil For the filling: 1 cup of yellow cornmeal ½ pearl pineapple (2 cups of cubes) 70 g of bacon in cubes 100 g of butter in cubes ½ onion 1 chili pepper 1 clove of garlic salt and chopped parsley to taste For the sauce: 2 slices of pineapple (about 2 cm each) ½ onion 2 tablespoons of bacon in cubes cubes 1 teaspoon olive oil 1 cup water + 1 tablespoon to dissolve the cornstarch 1 tablespoon cornstarch Preparation: For the chicken: In a mortar and pestle, pound the coarse salt to break it into smaller pieces. In a small bowl, mix the salt, paprika, ginger, turmeric, brown sugar and black pepper to taste. Dry the chicken well with paper towels, place in a large bowl and season with the spices. Cover the bowl and refrigerate to marinate for 1 hour. Meanwhile, prepare the stuffing. After the marinating time, preheat the oven to 200 °C. Remove the chicken from the refrigerator and keep at room temperature. To stuff the chicken, fill the entire internal cavity of the chicken with the stuffing. Place the chicken on the cutting board, breast side up. Cut a large piece of string, hold one end in each hand and pass the center under the curradinho. Lift the string and cross it over the thighs; wrap each end of the string around the end of a thigh and pull upwards, closing the cavity and leaving the drumsticks together and close to the breast. Pass the string around the side of the chicken, securing the wings close to the breast, and tie the ends around the neck of the chicken. Place the chicken in the baking dish and drizzle with olive oil. Bake in the preheated oven for 1 hour and 10 minutes. During this time, brush the chicken with olive oil every 30 minutes. Halfway through, rotate the baking dish so that the chicken cooks evenly. To check if the chicken is cooked, make a small hole where the thigh meets the breast. If the juices come out clear, it is ready; if not, return to the oven for a few more minutes. Remove the chicken from the oven and wait 10 minutes before cutting. For the filling: Peel and cut the pineapple into cubes of about 1 cm – reserve the rest for the sauce. Peel and chop the onion and garlic. Wash, dry, and cut the chili pepper in half. Using a spoon, scrape out and discard the seeds; cut the halves into small cubes. Place a large frying pan over medium heat. When hot, add the bacon cubes, stirring occasionally, until the fat has released and it begins to brown. Add the butter and stir until melted. Add the onion and chili pepper, season with a pinch of salt and sauté for 3 minutes until wilted. Add the garlic and stir for another minute. Add the pineapple cubes, season with salt and stir occasionally, for about 3 minutes or until softened. Gradually add the cornmeal, mixing with a spatula to incorporate. Turn off the heat and stir in the chopped parsley. Transfer to a bowl and wait for it to cool before stuffing the chicken. For the sauce: Peel and chop the onion. Heat a large frying pan over medium heat and, when hot, add the bacon cubes until they begin to brown. Drizzle with olive oil, add the onion, season with a pinch of salt and sauté until wilted. Place the pineapple slices side by side in the frying pan. Brown well, without stirring, for about 2 minutes on each side. Pour in the water and stir with a spatula to dissolve any burnt bits from the frying pan. Transfer the pineapple slices, the sautéed mixture and the broth from the frying pan to the blender. Blend well until the ingredients are completely blended. Pass the blended broth through a sieve, pressing with a spoon to extract all the liquid. In a bowl, dissolve the cornstarch with 1 tablespoon of water. Place the pan with the strained broth over medium heat and add the dissolved cornstarch. Stir well with a wire whisk until thickened. Transfer to a gravy boat and serve with the chicken. ------------------------------------ ➡ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ➡ Also watch on Globoplay + Channels: www.globoplay.com ➡ Follow Nhac GNT on social media: Facebook:   / nhacgnt   Instagram:   / nhacgnt   Pinterest:   / nhacgnt   Many More Recipes: http://www.nhacgnt.com.br