Ingredients  

For the chicken  

• Thigh with drumstick  
• Crushed white garlic  
• Chopped onion  
• Olive oil  
• Black pepper to taste  
• Leaves of cana-do-brejo cut into thin strips  
• Italian tomato, seedless and chopped  

For the crocante:  

• Fresh sapucaia almonds, peeled  
• As a starter:  
• Finely chopped red onion  
• Olive oil to taste  

Procedures - preparation and cooking  

For chicken  

1. Separate the drumsticks from the thighs and season with salt, garlic, onion and pepper.  
2. Leave for about 30 minutes to rest / marinate  
3. In a clay pot, put the oil to heat and sauté the chicken along with the seasonings.  
4. Adding water little by little, make a "drip and fry" to brown the chicken for about 15 minutes or until it is golden.  
5. Add another cup of water, cover the pot and let it cook for 30 minutes or in a pressure cooker for 15 minutes.  
6. When the chicken is ready, add the chopped tomato and leave it covered for a few minutes (if you prefer the tomato more broken up, add it before)  
7. With the chicken already soft, add the chopped cana-do-brejo’s leaves and turn off the heat.  
8. Leave the pot covered until serving time.  

For the crocante de sapucaia:  

1. Chop the sapucaia almonds with the tip of a knife  
2. Brown the sapucaia in olive oil until it gains color and crunchy consistency.  
3. For “asparagus” of cana-do-brejo as a starter  
4. Remove the crumb of the bud of cana-do-brejo, the so-called "asparagus"  
5. Blanch the "asparagus" from the cana-do-brejo in boiling water and transfer to a bowl with water and ice  
6. Add the finely chopped red onion, salt and black pepper to the oil, mixing well, forming a sauce.  
7. Serve the asparagus with the sauce  
8.