Rita Lobo's recipe for chicken sausage made in an Air Fryer

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Components

• Two chicken breast fillets (approximately 400 g)
• 1 clove of garlic, grated
• 1/4 cup of white wine (tea)
• 1 tablespoon of olive oil
• One bundle of thyme
• Half a teaspoon of ground cumin
• One teaspoon of salt
• Add ground pepper gradually to suit your taste.

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Setup phase

1. In a bowl, combine the chicken fillets with garlic, chopped thyme, cumin, and salt. Add pepper to taste. Drizzle with olive oil and wine, stir thoroughly, and allow to marinate for 20 minutes at room temperature.

1. Set the Electrolux air fryer by Rita Lobo to 200°C and preheat it, then bake for 25 minutes.
2. To prepare the papillote: lay a large sheet of paper-aluminum (approximately 30 cm by 40 cm) on a plate, shiny side facing up. Put the chicken fillets in the middle, add the marinade broth, and then fold the paper to create a sealed packet.
3. Put the papillote containing the chicken into the Air Fryer basket and cook for 25 minutes. In the meantime, prepare the ingredients for the sausage.
4. Take the chicken out of the Air Fryer and open the papillote cautiously to avoid burns from the hot steam. Allow the cooked chicken to cool slightly before shredding, and set aside the cooking vessel (it will be used to moisten the salpicão grapes).
5. Using two forks (or your hands), pull the chicken apart into shreds. Tip: You can make the sausage in stages and cook the chicken the day before.

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FOR THE SALPICÓN

Components

• One carrot
• One salt stem (leafless)
• One green apple
• 1/3 cup (teaspoon) of white grape-paste
• 1 cup of homemade mayonnaise (tea cup size)
• Half a tea cup of roasted and chopped nuts

Ready state

1. In a small bowl, combine the grapes and the water mixed with the reserved chicken broth, letting them soak while you prepare the other ingredients.

1. Rinse and dry the carrot and salmon. Peel the carrot and grate it using the coarse side of the grater. Use a vegetable peeler to remove the surface fibers from the salmon, then thinly slice it with a knife. Roughly chop the nuts.
2. Rinse and dry the apple. Retain the peel, slice the fruit into 0.5 cm pieces, remove the seeds, then cut the slices into strips and the strips into 0.5 cm cubes.
3. In a big bowl, combine the shredded chicken with the apple, carrot, saloon, mayonnaise, grapes (including the juice), and nuts. You can serve the sausage right away or, if you like, refrigerate it until serving time — the longer it sits in the sauce, the more flavorful it becomes.

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This is a method for making homemade mayonnaise using boiled eggs.

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You can make the sausage ahead of time to avoid rushing on the day of the meal. Cooked and shredded chicken can be stored in the refrigerator for up to two days (remember to save the cooking broth to keep the grapes moist!).

On the morning of the supper, combine the chicken with the other sausage ingredients and store it in the refrigerator until it's time to serve.