Peba Caipira Armadillo Stew
Ready In: 2 hrs
Serves: 4
Ingredients
- 1 armadillo chicken or 1 pork, shelled, boned and gutted and cut into chunks
- juice of four lime
- coconut oil, for cooking
- 500 ml chicken stock
- salt and pepper
- 4 garlic cloves, chopped
- 1 pinch cumin
- 1 sprig fresh thyme
- 1 cup coconut milk
- one large onion
- one small chili, chopped
- 6 tomatoes, peeled, seeded and chopped
- 15 ounces coconut milk
Directions
- In a little oil sweat the onion in a large pan until translucent. Add the garlic, cumin and chili and continue to heat over gentle heat.
- Add the armadillo to the pan and turn the meat so each piece so its starts to brown. Pour in the remaining lime juice. Season with salt and pepper.
- Now add the chopped tomatoes, turn through the meat until it starts to bubble pour in the stock.
- Once the contents of the pan is simmering away steadily pour in the coconut milk . lower the heat, cover the pot and cook for one hour or until the armadillo is tender.
- Serve with rice, and a healthy pinch chopped parsley.
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