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  Recipe Home » Poultry » CHICKEN ALHEIRAS DE MIRANDELA
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  CHICKEN ALHEIRAS DE MIRANDELA
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 362
Ingredients:
3 lb. lean beef or lean pork or a mixture of both
1-1/2 lb. calf meat
1/2 lb. chicken
1/2 lb. turkey
1/2 lb. rabbit
1-1/2 lb. day old wheat bread
1/4 lb. ham (optional)
4 garlic cloves
4 tsp. olive oil
2 oz. pork drippings
paprika, salt and piripiri to taste
10 feet tripe casing
Instructions:
Boil the meats together long enough to make the bones separate from the meat by themselves. Reserve the resulting broth and set meats aside. In a large bowl place the thinly sliced bread and add the reserved broth. Cover with a towel and, as soon as the bread is soft enough, mash it with an wooden spoon. Add the mashed garlic and ground piripiri, paprika and a little salt. Add the meats cut in very little pieces. Mix thoroughly. When everything is completely mixed add the olive oil and the pork drippings, hot. Fill the casing using a suitable funnel. Tie each 'alheira' so that it's about 8-inch long, with the filling concentrated in the middle section, leaving the ends almost empty. Smoke for 2 or 3 hours a day, for a week. Tie both ends together before selling or using the 'alheira' should be U shaped. A typical way of serving 'alheiras' is frying them in hot oil, and presenting them with fried eggs and potato chips.
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