Perdigão, the best -selling food brand and the most chosen by homes in Brazil, is the only one that has Chester®, and has developed product innovations over the years to meet the most varied occasions of consumption, as well as different supper formats , like the Chester® Perdigão thigh and overcox on the ember, ideal for those who do not dispense with the barbecue on the menu.
How to make thigh and overcox on the ember with herbal sauce
Mix margarine, fresh herbs and grated Parmesan until it forms a paste. Brush the mixture in the thigh and overcox Chester® Perdigão on the ember. Let marine for at least 30 minutes in the refrigerator. After marinar, bring to medium heat until brown according to the packaging instructions. For follow -up, distribute tomatoes and garlic in a baking dish and drizzle with olive oil. Finally, spread coarse salt, moo pepper and add rosemary leaves on top. Cover with aluminum foil and bake for 10 minutes. Remove the tomatoes and set aside. Serve with a crumb of your choice.
Ingredients
- Chester® Perdigão's thigh and overcox in the Brasa
- Margarine
- Basil
- Rosemary
- Sage
- Oregano
- Grated Parmesan
Measurement Conversion Table
Preparation mode
- Mix margarine, fresh herbs and grated Parmesan until it forms a paste.
- Brush the mixture in the thigh and overcox Chester® Perdigão on the ember.
- Let marine for at least 30 minutes in the refrigerator.
- After marinar, bring to medium heat until brown according to the packaging instructions.
- For follow -up, distribute tomatoes and garlic in a baking dish and drizzle with olive oil.
- Finally, spread coarse salt, moo pepper and add rosemary leaves on top.
- Cover with aluminum foil and bake for 10 minutes.
- Remove the tomatoes and set aside.
- Serve with a crumb of your choice.
Yield: 6 portions
Preparation Time: 60 minutes
