Paulista Tertúlia

Background

The Paulista Tertúlia, a cherished culinary tradition rooted in the heart of São Paulo, celebrates the diverse cultural influences that have shaped this Brazilian metropolis. Tertúlia, meaning gathering or assembly, captures the spirit of this dish, which is intended to bring people together through the shared joy of food. A fusion of flavors from indigenous, Portuguese, African, and Italian culinary practices, the Paulista Tertúlia offers a harmonious blend of unique ingredients and vibrant tastes.

Traditionally enjoyed during family gatherings and community festivals, this dish embodies the warmth and hospitality of São Paulo's residents. Over generations, the recipe has evolved while maintaining its core elements, thus serving as a culinary tribute to the city’s rich cultural tapestry.

Ingredients

• Chicken - 1 whole, cut into pieces
• Linguiça - 200g, sliced
• Onion - 2 large, chopped
• Garlic - 4 cloves, minced
• Green pepper - 1, chopped
• Tomatoes - 4 ripe, diced
• Coconut milk - 400ml
• Coriander - 1 bunch, chopped
• Bay leaves - 2
• Olive oil - 100ml
• Salt - to taste
• Black pepper - to taste
• Rice - 500g
• Cassava flour - 200g

Preparation

Marinating the Chicken

Begin by marinating the chicken using olive oil, garlic, coriander, salt, and black pepper. Allow it to rest in the refrigerator for at least 2 hours for optimal flavor.

Cooking Process

Here is your complete cooking timer guide to ensure each ingredient is prepared to perfection.

1. Heat the olive oil in a large pot over medium heat. Add the linguiça and cook until it starts to brown.
2. Introduce the chopped onions, green pepper, and garlic. Sauté until the onions are translucent.
3. Add the marinated chicken, allowing it to sear on all sides.
4. Stir in the diced tomatoes and let them simmer until they release their juices.
5. Pour in the coconut milk and toss in the bay leaves. Cover and let it cook for about 30 minutes until the chicken is tender.
6. In a separate pot, cook the rice with a pinch of salt according to the package instructions.
7. For the farofa, toast the cassava flour in a pan until golden. Season with salt and black pepper.

Enjoying the Meal

Once the chicken and supplementation are ready, arrange them on a serving platter. Garnish with additional fresh coriander. Serve alongside the cooked rice and garnished cassava flour for a complete culinary experience.

Paulista Tertúlia is best enjoyed in a communal setting, allowing friends and family to engage in the tradition of sharing and storytelling, reminiscent of its rich heritage. Delight in this flavorful journey that exemplifies the conviviality and culinary brilliance of São Paulo.