BRAZILIAN CHICKEN POT PIE (EMPADãO DE FRANGO)
Provided by Olivia's Cuisine
Time 1h25m
Number Of Ingredients 21
Steps:
- In a large sauté pan, over medium heat, add the olive oil and, once hot, sauté the onions and garlic until translucent, about 2 minutes.
- Add the tomatoes and cook them with the onions and garlic for a couple of minutes, until softened.
- Add the shredded chicken,olives, corn (if using), peas (if using), hearts of palm (if using), tomato sauce, hot sauce and stir to combine. Then, add the chicken broth and the flour dissolved in milk. Lower the heat to medium low and cook, stirring often, until most of the liquid is gone and the filling is creamy and lightly thickened, about 10 minutes.
- Add the chopped parsley and stir to incorporate.
- Taste for seasoning and season with salt and pepper to taste.
- Cool completely before assembling the pie.
- Combine the flour and the salt in a large bowl.
- Add the egg yolks and stir using a wooden spoon.
- Then add the butter and use your fingers to work the butter into the flour, until the mixture resembles coarse sand. Add the water, a few tablespoons of a time, and continue working with your fingers until the dough comes together. You might not need all the water!
- Wrap the dough and chill for 20 minutes.
- Preheat oven to 350F degrees.
- When the dough is chill, cut 1/3 of the dough and reserve. Roll out the remaining dough to about 12" round. Place the pastry in a 9-inch spring form pan, making sure the dough also covers the sides (since we have lots of filling!), and prick it all over with a fork.
- Add the cold filling, smoothing it out so its evenly distributed.
- Then, roll out the remaining dough and place it on top of the filling, sealing the pie and tucking the edges.
- Using a knife, make two cuts in the center of the top crust, so that steam can escape while baking.
- Brush the pie with the lightly beaten egg yolk.
- Bake in the preheated oven for 25 to 35 minutes or until golden brown and the filling piping hot.
- Remove from oven and allow to cool slightly before serving.
BRAZILIAN STYLE CHICKEN POT PIE.(EMPADAO DE FRANGO) RECIPE - (4/5)
Provided by Mom_s
Number Of Ingredients 24
Steps:
- Filling - Add chicken breast and chicken thighs to a large pan; cover with the water and add the garlic, and bay leaves. Season with salt and bring to a boil. Reduce heat to medium and cook partially covered until the chicken is cooked through, about 1 hour. Remove chicken from pan and let it cool down completely. Strain the broth and save it; you should have about 4 cups of broth left. Discard any skin and bones from chicken; shred into small pieces. Do not use a food processor. In a large sauce pan, heat the canola oil. Add the onion and cook until translucent, 3 minutes. Add the rosemary and chicken and cook for about 4 minutes, stirring occasionally. Add 3 cups of the reserved broth to the pan. Dissolve the corn starch in the remaining cup of broth. Reduce heat to medium and slowly add the corn starch to the pan, constantly stirring. Add the tomato paste and cook for about 3 more minutes, stirring. Season with black pepper. Turn off the heat and fold in the frozen corn, peas, olives, and hearts-of-palm. Finish with scallions and add more salt if necessary. Directions: Dough - Place butter, all-purpose flour, egg yolks, baking powder, and salt in a bowl and mix it well until all ingredients are well-incorporated. Do not knead the dough; it is not supposed to be really smooth. Cover and let it rest for 30 minutes. Cover the bottom and sides of a 10-inch cheesecake pan. Start pressing the dough on the bottom slowly moving it up and to the sides. Press the dough until really thin, about 1/8-inch thick. Remove the excess and save it. Make tiny holes all over the surface with the help of a fork Pre-heat oven to 375 degrees F. Slowly add 1/2 or up to 1 cup of all-purpose flour to the remaining dough and crumble it. The more flour you add the less moist the top will become, so it depends on personal preference. Place chicken filling in the pan, leaving about 3/4-inch room on top. Cover it with the dough crumbles and bake for about 40 minutes, until the top is golden brown. Remove from oven and let it cool down for 10 minutes before serving. Serve it warm or at room temperature. For convection oven bake at 350 degrees F for about 20 minutes, or until the top is golden brown.
BRAZILIAN CHICKEN WINGS (FRANGO À PASSARINHO) RECIPE BY TASTY
Here's what you need: chicken wings, garlic, salt, pepper, lime juice, flour, oil, lime wedge, garlic
Provided by Alvin Zhou
Categories Appetizers
Yield 3 servings
Number Of Ingredients 9
Steps:
- Combine the chicken with the garlic, salt, pepper, and lime juice in a bowl until evenly coated. Cover with cling film and refrigerate for about an hour.
- Dip each chicken wing in the flour, shaking off excess.
- Heat oil in a large pot to about 375°F.
- Fry half of the chicken wings at a time until dark golden brown. The oil temperature will drop to about 350°F.
- Drain on paper towels.
- Serve with lime wedges and fried garlic.
- Enjoy!
Nutrition Facts : Calories 586 calories, Carbohydrate 38 grams, Fat 34 grams, Fiber 1 gram, Protein 30 grams, Sugar 0 grams
HOMEMADE PORTUGUESE CHICKEN
This Portuguese chicken can be baked or grilled. You may double or triple the recipe (or more if required) for bigger batches of chicken. An easy recipe to make several servings for a party!
Provided by Juliette D.
Categories World Cuisine Recipes European Portuguese
Time 9h10m
Yield 4
Number Of Ingredients 12
Steps:
- Combine lemon juice, oil, garlic, paprika, oregano, 1 teaspoon salt, chili powder, red pepper flakes, bay leaf, and black pepper in a blender or food processor. Blend until very smooth.
- Score chicken legs a few times using a knife and place in a resealable bag or a bowl. Pour about 1/3 cup of sauce over chicken and toss well. Season with additional sea salt. Cover or seal and marinate chicken in a refrigerator, 8 hours to overnight. Reserve remaining sauce for basting.
- Preheat the oven to 350 degrees F (175 degrees C). Place chicken in a baking dish and cover with aluminum foil.
- Bake in the preheated oven for 20 to 25 minutes. Turn chicken over and baste with extra marinade. Cover baking dish with foil once again and bake for another 20 to 25 minutes. Remove foil and bake until no longer pink in the center and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near a bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 491.6 calories, Carbohydrate 4.5 g, Cholesterol 139.8 mg, Fat 34.5 g, Fiber 1.4 g, Protein 40.2 g, SaturatedFat 7.6 g, Sodium 660.8 mg, Sugar 0.7 g
FRANGO CHURRASCO (GRILLED LEMON & GARLIC CHICKEN)
Light up the grill and throw on this Brazilian-inspired barbecued chicken with a piri-piri, paprika and coriander marinade
Provided by Jennifer Joyce
Categories Main course
Time 30m
Number Of Ingredients 8
Steps:
- Place the chicken in a shallow, non-metallic dish and cover with all the other ingredients and mix everything together. Cover and chill for at least 2 hrs, or overnight if possible. Bring to room temperature 1 hr before grilling.
- Thread half the thighs onto 2 large metal skewers, or wooden ones soaked in water for 10 mins. Repeat with the remaining thighs and another 2 skewers. Heat an outdoor barbecue until very hot, or use an oven grill. Place on the grill for 6 mins on one side, then turn over and cook for 4 mins. Cook for a few mins more on each side if they are large - keep the heat on medium so they don't burn. Remove and keep warm under foil.
Nutrition Facts : Calories 337 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Protein 26 grams protein, Sodium 1.1 milligram of sodium
PORTUGUESE STYLE CHICKEN ONE POT
Make and share this Portuguese Style Chicken One Pot recipe from Food.com.
Provided by Pinay0618
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Char the peppers over a flame or under the broiler until blackened all over. Place the peppers in a paper bag or place in a bowl and cover. Let cool to handle, then seed, peel and chop the peppers.
- Season the chicken liberally with salt and pepper. Heat the EVOO, 1 turn of the pan, in a dutch oven over medium-high heat. Add the chicken and brown for a few minutes; turn and season with paprika, brown on the opposite side and transfer to a plate. Add the chorizo, render for a minute or so, then add the potatoes and mushrooms and brown for a few minutes. Add the bay leaf, onion and garlic and season with pepper. Stir occasionally, wilt in the kale and soften the onion, then deglaze the pan with the sherry (or wine). Stir in the peppers and tomatoes. Add the chicken and stock, cover, lower the heat and cook the chicken through, about 25 minutes. Transfer the chicken to a plate. Thicken the sauce, uncovered, for 10 minutes, then return the chicken to rewarm. Discard the bay leaf, garnish with the parsley and serve with the bread.
Nutrition Facts : Calories 975.4, Fat 55.1, SaturatedFat 17.2, Cholesterol 209.6, Sodium 952.9, Carbohydrate 39.5, Fiber 4.6, Sugar 8.2, Protein 53.3
TORTA DE FRANGO - BRAZILIAN CHICKEN PIE
Make and share this Torta De Frango - Brazilian Chicken Pie recipe from Food.com.
Provided by Artandkitchen
Categories Savory Pies
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Take a chicken breast or two and shred it while it cooks.
- Still cooking add tomato sauce, onion, garlic, salt, oregano, pepper, canned corn, and of coarse chopped cilantro.
- Cook until sauce thickened a bit, and all of the chicken is shredded. Adjust to taste.
- Preheat oven to 350º F.
- Put all dough ingredients for the dough into a blender and beat until smooth. Adjust salt and pepper to taste.
- Grease and flour a 9 x 13 inch baking pan.
- Put the pie together for baking: pour half of dough mixture into pan. Add filling. Pour rest of the dough on top.
- Bake until a toothpick comes out clean (about 45 minutes).
- Let it cool, slice and serve with a nice green salad with vinaigrette dressing!
- Note: to the filling you can add 1 red bell pepper chopped. You can also change the recipe using tuna instead of chicken! If you like it hot, add a pinch of chili.
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- Prepare the dough: Place the flour, salt, and sugar into a bowl of an stand mixer fitted with the paddle attachment. Beat in the butter at low speed until mixture is well combined yet lumpy. Beat in the eggs, and then the water, until obtaining a homogeneous dough. You might need to stop the mixer a few times to scrape together dough from both the bottom and sides of the bowl.
- Place the dough onto a floured surface, form a ball, then press into a flat disk. Pressing the dough into a disc allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly. Wrap in plastic wrap and refrigerate for a bout 1 hour.
- Meanwhile, prepare the pie filling. In a large non-stick saucepan, heat the oil over medium heat. Add the onion and let cook, stirring occasionally, for about 2-3 minutes or until softened. Add the garlic and cook, stirring occasionally, for about 1 minute or until fragrant. Add the chicken and sautée for about 1-2 minutes. Stir in the tomatoes, peas, corn, and green onions. Turn off the heat and set aside.
- In a medium to large pot, combine well the chicken stock, tomato paste, and wine. Bring mixture to a boil over high heat and reduce the heat to low.
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