Peba Caipira Armadillo Stew Recipes

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PEBA CAIPIRA ARMADILLO STEW



Peba Caipira Armadillo Stew image

From http://www.thehungrycyclist.com/blog/2008/12/armadillo-stew-peba-caipira-northern-brazil-1.html ------------------------------------------------------------------------------------------------------------- Armadillo isn't really available in urban cities in the USA. Use chicken or pork if you want.

Provided by ThatSouthernBelle

Categories     Meat

Time 2h

Yield 4 serving(s)

Number Of Ingredients 13

1 armadillo chicken or 1 pork, shelled, boned and gutted and cut into chunks
juice of four lime
coconut oil, for cooking
500 ml chicken stock
salt and pepper
4 garlic cloves, chopped
1 pinch cumin
1 sprig fresh thyme
1 cup coconut milk
one large onion
one small chili, chopped
6 tomatoes, peeled, seeded and chopped
15 ounces coconut milk

Steps:

  • In a little oil sweat the onion in a large pan until translucent. Add the garlic, cumin and chili and continue to heat over gentle heat.
  • Add the armadillo to the pan and turn the meat so each piece so its starts to brown. Pour in the remaining lime juice. Season with salt and pepper.
  • Now add the chopped tomatoes, turn through the meat until it starts to bubble pour in the stock.
  • Once the contents of the pan is simmering away steadily pour in the coconut milk . lower the heat, cover the pot and cook for one hour or until the armadillo is tender.
  • Serve with rice, and a healthy pinch chopped parsley.

Nutrition Facts : Calories 933.5, Fat 69.3, SaturatedFat 39.5, Cholesterol 176.3, Sodium 444.8, Carbohydrate 28.2, Fiber 6.4, Sugar 18.3, Protein 52.8

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