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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Brazilian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. Now add the chopped tomatoes, turn through the meat until it starts to bubble pour in the stock. | 4. 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. | 5. Serve with rice, and a healthy pinch chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		shelled boned gutted cut	-	-	-	-
lime				-	-	-	-
coconut oil				-	-	-	-
chicken stock	500	ml		182.5959	17.9045	12.7817	6.0865
salt pepper				-	-	-	-
garlic clove	4		chopped	-	-	-	-
cumin	1	pinch		0.4922	0.0581	0.0234	0.0292
thyme	1	sprig		-	-	-	-
coconut milk	1	cup		552.0	13.296	5.496	57.216
onion				-	-	-	-
chili			chopped	-	-	-	-
tomato	6		peeled seeded chopped	372.4138	82.5787	19.4303	3.2384
coconut milk	15	ounces		552.0	13.296	5.496	57.216

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.