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Cuiabano Blanch


  • 1/2 cup of oil
  • 2 medium tomatoes
  • 2 small peppers
  • 2 medium onions
  • 4 soup spoons of tomato extract
  • 4 cubes of chicken stock
  • 300g of cooked and shredded chicken
  • salt to taste
  • 4 litres of water
  • sprigs of parsley and spring onion to taste
  • manioc meal
  • 16 eggs, broken but with yolk intact


Cut the onions and peppers up small. Sauté them. Add the tomato extract, chicken stock cubes and the sliced, cooked chicken. Leave to sauté a little longer and then add water, when the mixture starts to boil, add the manioc meal bit by bit, stirring all the time, until the manioc flour turns to cream. Switch off the heat and add the eggs, taking care not to break their yolk. Put the lid on the pan and leave it so that the eggs have time to cook. Serve with the parsley and spring onions.

Note: the manioc flour should be neither too thick nor too fine. Otherwise it will not reach the consistency desired.