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
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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