Cuscuz Paulista with Chicken, Peas and Egg

What you need

• 3 eggs
• 10 cherry tomatoes, halved
• 300 g (10 oz) flaked cornmeal, pre-cooked, such as flocao
• 3 tbsp olive oil, divided
• 1 onion, finely chopped
• 1 small red bell pepper, diced
• 3 cloves garlic, minced
• 200 ml (3/4 cup) tomato passata
• 300 ml (1 1/4 cups) chicken stock
• 300 g (10 oz) cooked chicken, shredded
• 150 g (1 cup) green peas, fresh or frozen
• 60 g (2 oz) green olives, pitted and sliced
• 3 tbsp fresh parsley, chopped
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Lower the eggs into boiling water and cook for 10 min. Cool in cold water, peel and slice into rounds.

2. 2

   Brush a 22 cm (9 in) ring mold or bundt tin lightly with some of the olive oil.

3. 3

   Press the tomato halves cut side down and the egg slices into the base and sides of the mold.

4. 4

   Put the flaked cornmeal in a bowl, sprinkle with 100 ml (scant 1/2 cup) water and a pinch of salt and toss with a fork. Leave for 10 min.

5. 5

   Heat the remaining olive oil in a wide pot over medium heat. Cook the onion and bell pepper until soft, about 5 min.

6. 6

   Add the garlic and stir for 1 min.

7. 7

   Add the passata, stock, chicken, peas, olives and parsley. Season with salt and black pepper.

8. 8

   Simmer until the chicken is cooked through and steaming hot (74 °C / 165 °F), about 5 min.

9. 9

   Sprinkle in the moistened cornmeal while stirring. Cook over low heat until the mixture is thick and moist and holds together, 4-5 min.

10. 10

    Spoon the mixture into the mold over the tomatoes and eggs. Press down firmly with the back of a spoon.

11. 11

    Leave to stand for 20 min until set.

12. 12

    Run a knife around the edge, invert the mold onto a platter and lift it off. Serve warm or at room temperature.

Imported from confeiteiradesucesso.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.