– 2 chickens;
– 4 cloves of garlic;
– 6 mini onions;
– 2 tablespoons of unsalted butter;
– Salt and pepper to taste;
– 500ml of tucupi Virrosas;
– 4 leaves of chicory from Pará (or if you don’t find it, 3 sprigs of coriander);
– 2 sweet peppers;
– 2 goat peppers;
– Jambu to taste;

– Season the chicken with salt, pepper and two crushed garlic cloves;
– Fill each one with 3 mini onions and 1 whole pepper;
– Pass a string around it so that it is very tight and join the drumsticks at the top, making a knot. Season the chicken inside as well;
-Close the bottom of them with a toothpick. Smear with butter. Cover with aluminum foil and place in a medium oven. After 20 to 30 minutes check if it is cooked and remove the paper to brown;
-In a deep pan, place the tucupi with two garlic cloves, chicory, jambu, sweet pepper and boil for 10 minutes;
-Place the chickens in the tucupi and boil for 15 to 20 minutes. Serve hot with white rice and fine manioc flour;