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Advent Recipe Day Twenty Four: Toasted Spices Chicken Supreme stuffed with Brazilian Chestnut Farofa

Toasted Spices Chicken Supreme stuffed with Brazilian Chestnut Farofa

This recipe from Le Cordon Bleu Brazil is full of lively and tangy flavours.

The warming blend of coriander, white sesame, garlic, cumin and fenugreek in the Toasted Spices mix pair beautifully with the sweet and sour notes from the passion fruit and tamarind. These bold flavours are balanced with the decadent creaminess of the cheese and coconut milk in the pearl rice.


Principal ingredients
  • 1 chicken supreme
  • 2 g of toasted spices (coriander powder, white sesame, garlic powder, cumin powder, fenugreek)
  • 30 g of clarified butter
  • salt
  • black pepper
Brazilian Chestnut Farofa
  • 50 g flaked corn flour
  • 20 g chestnuts, chopped
  • 50 g of paio, chopped
  • 1 onion
  • 2 garlic cloves
  • 1 sour passion fruit
  • 6 pieces of biquinho pepper
  • 30 g of butter
  • 5 g of parsley
  • 5 g of coriander
  • salt
  • black pepper
Creamy Pearl Rice
  • 50 g pearl rice
  • 50 g onion
  • 20 g parmesan cheese
  • 50 ml coconut milk
  • 30 g butter
  • 100 g chicken broth
  • 30 ml dry white wine
  • salt
  • black pepper
  • 10 g cold butter
  • micro greens to decorate
Tamarind sauce
  • 30 g onion
  • 30 g tamarind paste
  • 60 g demi-glace
  • 5 g sherry vinegar
  • 20 g brown sugar
  • 10 g of ginger
  • salt
  • black pepper
  • 5 g cold butter
Tamarind sauce
  • 4 green asparagus
  • 10 g of butter
  • salt
  • black pepper


Brazilian chestnut farofa

Dice the onion and the garlic then sweat in butter. Add the paio and the sour passion fruit pulp and sauté.

Add the peppers cut in half without seeds, the chopped chestnuts and finally the flaked corn flour. Season with salt and black pepper.

Stir well over medium heat for approximately 8 minutes until the flour is well cooked. Finish with finely chopped parsley and coriander.

Chicken supreme

Slice open the chicken breast in a blanket, keeping the bone attached.

Season with salt, pepper and toasted spices and set aside for 15 minutes.

Fill with the farofa, roll into a ballotine shape and wrap in plastic wrap, so that it stays firm.

Pack in a vacuum bag and cook in a thermo circulator at 62°C for approximately 45 minutes.

Remove from vacuum and seal in a frying pan with clarified butter.

Creamy pearl rice

Cut the onion into cubes, sweat in butter. Add the rice and sauté until translucent.

Add the white wine and let it reduce by half.

Add chicken broth little by little, stirring constantly. Season with salt and black pepper.

Finish cooking the rice with coconut milk, grated Parmesan cheese and cold butter. Adjust salt and pepper if necessary.

Tamarind sauce

Cut the onion into cubes and grate the ginger, sweat in butter.

Add the vinegar, tamarind paste and demi-glace. Incorporate well and let it boil.

Strain and return to low heat. Adjust salt and black pepper and finish with cold butter.

Sautéed asparagus

Blanch the asparagus for 5 minutes in boiling water and stop cooking in ice water.

Drain well and quickly sauté in butter.

Season with salt and black pepper.

To serve

Place the stuffed chicken supreme on a plate accompanied by some creamy pearl rice and asparagus. Finish with the tamarind sauce.

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