Golden Paulista Corn Cuscuz with Chicken, Hearts of Palm, and Olives in Tomato-Herb Sauce

Instructions

1. 1

   1. Place the chicken in a saucepan with 500 ml (2 cups) of the chicken broth, the bay leaf, and a pinch of salt. Bring to a boil, reduce the heat, and cook covered for 15 minutes until the chicken is fully cooked. Remove, let cool slightly, and shred. Reserve 250 ml (1 cup) of the cooking liquid along with the remaining broth.

2. 2

   2. While the chicken cooks, prepare the hard-boiled eggs if not already done: place them in boiling water and cook for 10 minutes. Cool, peel, and slice.

3. 3

   3. In a large pot, heat the olive oil over medium heat. Sauté the onion for 4 minutes, then add the garlic and red bell pepper and cook 3 minutes more until tender and fragrant.

4. 4

   4. Add the crushed tomatoes, tomato paste, sweet paprika, salt, and black pepper. Cook for 5 minutes, stirring, until the sauce thickens slightly.

5. 5

   5. Stir in the shredded chicken, hearts of palm, sliced green olives, peas, and the remaining broth with the reserved cooking liquid. Cook for 5 minutes so the flavors meld.

6. 6

   6. Add the parsley, chives, and lemon juice. Taste and adjust the salt if needed.

7. 7

   7. Lower the heat to the minimum and slowly sprinkle in the cornmeal, mixing constantly with a wooden spoon to prevent lumps. Cook for 5 to 7 minutes, stirring, until you get a moist, thick, moldable mixture.

8. 8

   8. If you want to unmold and serve it hot with better structure, lightly grease a ring mold or a heatproof bowl. Decorate the bottom and sides with the sliced hard-boiled eggs, tomato slices, and whole olives.

9. 9

   9. Spoon the cuscuz mixture into the mold, pressing gently with a spoon to compact it without crushing it too much. Let it rest for 10 minutes.

10. 10

    10. For a firmer presentation, you may place the mold in a preheated oven at 180°C / 350°F for 10 minutes. Then rest for 5 minutes, run a knife around the edges, and unmold.

11. 11

    11. Serve the golden Paulista cuscuz hot or warm, sliced, making sure each portion includes chicken, hearts of palm, olives, tomato, and egg.