Nhoque de polenta caseiro com galinhada | Rodrigo Hilbert | Tempero de Família

Rodrigo Hilbert teaches how to make HOMEMADE POLENTA GNOCCHI WITH CHICKEN. Simple and easy to prepare, the chef shows the entire step by step and gives tips on how to make the recipe. #NhacGNT #FamilySeasoning #RodrigoHilbert Ingredients: For the chicken broth: ½ kilo of chicken pieces with bones 1 carrot 1 celery stalk 3 garlic cloves 1 onion 2 liters of water 1 bay leaf ½ bunch of parsley 1 leek Black pepper to taste ½ cup of olive oil For the gnocchi: 1 liter of chicken broth to cook the cornmeal 2 cups of cornmeal 1 cup of water to hydrate the cornmeal 2 egg yolks 1 cup of parmesan cheese 1 cup of wheat flour 3 liters of water to cook the gnocchi 1 pinch of nutmeg Wheat flour to shape 50 grams of butter to sauté the gnocchi Salt to taste For the chicken stew: ½ cup of olive oil 1 onion 3 cloves garlic 1 kilo of skinless and boneless chicken thighs 1 can of tomatoes 2 bay leaves 4 tablespoons of chopped chives 1 lemon clove Salt and black pepper to taste Preparation: For the chicken broth: Peel and chop the carrot, celery and onion coarsely. In a large pan, place the chicken pieces, olive oil, salt and bring to a boil. Then add the carrot, celery, chives, bay leaf, leek, onion, garlic and black pepper. Let it brown a little and add the water. Let it cook over medium heat until the first bubbles start to boil. Lower the heat and cook, uncovered, for 20 minutes. Keep the pan on low heat and cook for another 1 hour. After this time, use a slotted spoon to remove and discard the foam that rises to the surface. Once the broth has reduced by half, turn off the heat and, using a slotted spoon, remove and save the chicken for a future recipe, if desired. Strain the broth using a sieve over a large bowl, reserving the broth and discarding the ingredients (the pieces of vegetables). For the Gnocchi: In a saucepan, bring the strained chicken broth to a boil, adjust the salt. Hydrate the cornmeal with 1 cup of water. When the broth starts to boil, add the cornmeal to the broth, stirring vigorously to prevent lumps. Season with a pinch of nutmeg. Let it cook for about 25 minutes. After this time, turn off the heat and set the polenta aside on a baking sheet or counter and let it cool. When it is warm, add the egg yolks and parmesan cheese to the dough, mixing well. Once it has cooled, add the wheat flour and knead the polenta. Spread a little wheat flour on the counter, roll the polenta and cut it like gnocchi. In a large pot, bring the water to a boil. When the water starts to bubble, add the gnocchi and cook. When the gnocchi start to float to the top, it is a sign that they are cooked. Using a slotted spoon, remove them from the water and set aside in a bowl. In a frying pan, add the butter and heat it up. With the butter very hot, add the gnocchi and let them brown quickly in the butter. Remove from the frying pan and serve with the sauce and Parmesan cheese on top. For the galinhada: In a bowl, season the chicken thighs with salt, black pepper, lemon and garlic. Set aside. In a large pot, add the oil and heat it up until it is very hot. Add the chicken and bay leaves. Do not stir until it sticks to the bottom of the pan. When it starts to stick to the bottom of the pan, stir occasionally with a wooden spoon until it starts to brown, letting it stick to the bottom of the pan a little. Add the onion and parsley and sauté well. Then add the tomato and mix again. Add the water. Cover the pan and cook over low heat, stirring occasionally until the chicken is tender. If necessary, add more water. Remove the chicken pieces from the sauce and shred them. Return the shredded chicken back to the sauce and mix to combine. If necessary, add more water to obtain a larger quantity of sauce and return to the heat until it boils. Then turn off the heat and serve with the gnocchi. ------------------------------------ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ::::: MEET THE NHAC BOT, NHAC GNT'S VIRTUAL ASSISTANT ::::: https://m.me/NhacGNT Follow Nhac GNT on social media! Facebook:   / nhacgnt   Instagram:   / nhacgnt   Twitter:   / canalgnt   Pinterest:   / nhacgnt   Many More Recipes: http://www.nhacgnt.com.br