Chicken Cassava Escondidinho

• 560 g skinless chicken breast
• 320 g toasted cassava flour
• 600 g ripe tomatoes, chopped
• 800 ml water
• 4 cloves garlic cloves, finely chopped
• 4 tbsp extra-virgin olive oil

Directions

1. 1Prepare Chicken Cassava Escondidinho by measuring skinless chicken breast, toasted cassava flour and ripe tomatoes, chopped before starting; cut ingredients as specified.
2. 2Add the main ingredients and liquid, bring to a gentle boil, then lower the heat and cover.
3. 3Simmer gently for 18 minutes, stirring twice, until tender. Poultry must reach 74°C and ground meat must have no pink centre. Check that the centre reaches 74°C before serving.
4. 4Adjust the thickness with a little hot water, finish with the measured citrus or herbs, and serve hot.