Chicken Couscous Recipe

The Festas Juninas are coming and couscous from São Paulo is a mandatory order at several party tables! If your Festa Junina can't do without this dish, continue here and see how to make chicken couscous from São Paulo!

This is a Moroccan couscous recipe with shredded chicken and vegetables. To make good couscous, the secret is not to let the couscous dough dry out, it should be slightly creamy and compact, so it doesn't fall apart when cutting. It's also important to make the most of the seasonings, as they are responsible for the flavor of this Festa Junina recipe!

So, let's go to the kitchen to prepare the São Paulo chicken couscous recipe step by step in pictures? Check out all the tips and tricks below and give it a try.

Ingredients for making chicken couscous from São Paulo:

 3 cups of flocked cornmeal

 2 chicken breasts

 6 cups of water (1440 milliliters)

 1 chopped onion

 2 chopped tomatoes

 1 chopped pepper

 1 chopped carrot

 3 chopped garlic cloves

 2 tablespoons of grated cheese

 1 can of drained corn

 1 gram of drained pea

 3 boiled eggs

 2 tablespoons of oil

 1 chicken broth tablet

 Black pepper

 salt

How to make Paulista Chicken Couscous:

First, cook the chicken breasts together with 6 cups of water and the chicken broth tablet. Leave on for 20-30 minutes or until done. Then reserve the broth and shred the chicken.

Tip: To quickly shred the chicken, use an electric mixer: after 2-3 minutes beating, it becomes very fine lint!

Prepare the stew by placing the oil, onion, tomato, pepper, garlic and carrot on the fire. Leave on for 2-3 minutes, stirring occasionally to avoid burning. Add the chicken broth (cooking broth), cover and wait for it to boil.

When the broth boils, lower the heat and add the cornmeal while stirring to avoid lumps. Then add the rest of the ingredients for the chicken couscous from São Paulo: the chicken, the corn, the peas and two boiled and chopped eggs.

Tip: If you want you can use fine cornmeal or cornmeal instead of the flocked flour. Set aside some peas to decorate the couscous shape.

Adjust the seasonings to taste and keep stirring until you get a creamy and consistent couscous dough. Turn off the heat and prepare a pudding tin to assemble the couscous: grease the tin and place in the bottom the remaining egg and tomato, cut into slices, and a little peas.

Tip: Couscous batter is more consistent after cooling, so don't make it too thick.

Place the hot couscous dough in the tin and press it lightly with a spoon to make it very compact. Reserve in the fridge for 4 hours, then unmold and serve your chicken stuffed couscous cold. Enjoy your food!

Looking for more couscous recipes? See these suggestions:

Couscous Of Sardines

Couscous On Paulista

seasoned corn couscous

If you liked the chicken couscous recipe from São Paulo, we suggest you enter our Couscous Recipes category. You can also visit a list of the best Brazilian recipes. You may be interested to read about the pizza rustica recipe/ calzone dough recipe blogpost/ chayote benefits recipe/ kiwi jam recipe/ benefits of golden milk recipe.