Cuscuz Paulista is a traditional Brazilian dish with roots in North Africa, introduced by Moroccan slaves and Portuguese colonizers. Over centuries, it evolved into a beloved recipe in Brazil, particularly in São Paulo, where it was popularized by 'tropeiros.' This hearty dish, made with cornmeal, chicken, and vegetables, can be...
Ingredients
chicken breasts, cooked and cut into thin strips4lb
hard-boiled egg1
thinly sliced tomatoes2- chopped tomato1
garlic, minced2clove
corn kernels1can
cornmeal4cups
boiling water1 1/2L
chicken bouillon cubes2
cooked peas1cup
steamed and chopped carrots1/2cup
tomato paste3tbsp
ground chili pepper1tbsp
sweet paprika1tbsp
salt1dash
pepper1dash
oil1tbsp
Nutrition (per serving)
Calories
751.7kcal (37.58%)
Protein
75.0g (100%)
Carbs
100.0g (36.36%)
Sugars
8.3g (16.66%)
Healthy Fat
8.7g
Unhealthy Fat
3.3g
% Daily Value based on a 2000 calorie diet
How to make Chicken Couscous Paulista
- Step 1
Prepare a savarin mold by greasing it with oil. Arrange the tomato slices, hard-boiled egg slices, and some of the peas in the mold for decoration.
- Step 2
In a saucepan, heat a little oil and sauté the minced onion and garlic.
- Step 3
Add the cooked chicken strips to the pan and cook until golden.
- Step 4
Add the chicken bouillon cubes (dissolved in a small amount of boiled water), steamed carrots, chopped tomato, corn kernels, and the remaining peas, along with the tomato paste.
- Step 5
Season with salt, pepper, ground chili pepper, and sweet paprika.
- Step 6
Pour in the boiling water and gradually add the cornmeal, stirring constantly until the mixture thickens. Cook over low heat for about 4 minutes.
- Step 7
Remove from heat and pour the mixture into the prepared mold.
- Step 8
Let the preparation cool slightly, then unmold.
Nutrition (per serving)
Nutrition (per serving)
Calories
751.7kcal (37.58%)
Protein
75.0g (100%)
Carbs
100.0g (36.36%)
Sugars
8.3g (16.66%)
Healthy Fat
8.7g
Unhealthy Fat
3.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the mold is well-greased to prevent sticking when unmolding.
Stir constantly while adding the cornmeal to avoid lumps.
For added flavor, use homemade chicken stock instead of bouillon cubes.
Serve with mayonnaise or tomato sauce for a complementary taste.
FAQS
Can I use other types of meat instead of chicken?
Yes, you can substitute chicken with shredded beef or pork, but the traditional recipe uses chicken.
What can I use if I don't have a savarin mold?
You can use any ring-shaped mold or even a regular cake pan, but the presentation may differ.
Can I make this dish vegetarian?
Yes, you can replace the chicken with more vegetables or tofu and use vegetable bouillon cubes instead of chicken bouillon.
How long does Cuscuz Paulista last?
It can be stored in the refrigerator for up to 3 days. Reheat before serving.
Can I freeze Cuscuz Paulista?
Freezing is not recommended as the texture of the cornmeal may change upon thawing.
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