Guinea Fowl With Sauce

INGREDIENTS

• 1 LARGE GUINEA FOWL, CUT AT THE JOINTS
• 1 LIME 
• 3 GARLIC CLOVES, MINCED
• 1 DASH OF CUMIN
• 1 DEDO-DE-MOÇA PEPPER, CHOPPED
• ½ TEACUP OF WHITE WINE VINEGAR
• ½ ONION, DICED
• ½ PEELED RED BELL PEPPER, CHOPPED
• 3 DE-CHEIRO PEPPER, CHOPPED
• 3 TABLESPOONS OF ANNATTO OIL
• WATER FOR COOKING THE GUINEA FOWL
• ½ BUNCH OF CORIANDER, CHOPPED
• ½ BUNCH OF PARSLEY AND SCALLIONS, CHOPPED
• SALT AND BLACK PEPPER TO TASTE

PREPARATION

Wash the Guinea fowl with lime juice and leave for at least 1 hour and a half in a marinate made with 2 garlic cloves, cumin, dedo-de-moça pepper, vinegar, salt, and black pepper. Braise the onion, bell pepper, de-cheiro pepper, and remaining garlic in annatto oil. Put in the bird, sear on all sides, cover with warm water and cook, with the lid on, until the Guinea fowl is tender. Garnish with coriander, parsley, and scallions. Serve with rice.