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
COXINHA DE FRANGO ( CHICKEN'S FRITTERS BRAZILIAN STYLE) RECIPE - (4.3/5)
Provided by Gatinha
Number Of Ingredients 26
Steps:
- CHICKEN BROTH: In a large pot, put the chicken breast, garlic, salt, pepper, cumin, tomato, onion and coriander. Bring it to boil in a medium heat for about 30 min. Separate the chicken breast and the broth. Cool it and shred the chicken breast and reserve Drain the broth and reserve. FILLING: In a medium pot, add oil and garlic and fry the garlic until is golden brown. Add the onion and fry until is transparent. Add the tomato and cook for about 2 minutes. Add paprika and tomato paste and mix well. Add the shredded chicken breast, the chicken broth and cook it until the sauce is thicken. Mix the corn starch with a little water and add to the sauce to thicken it. DOUGH: In a medium pot, add water, butter and knorr cube, bring it to a boil. Add the smashed potatoes and mix constantly. When it is started to boil, add at once the flour and mix it until it form a big ball. Transfer to a bowl and leave it to cool. Tips: Do not leave it until it is completely cold. It is easy to make the Coxinha with a warm dough. Use a tablespoon to scoop portions.
FALSO FRANGO AO MOLHO PARDO (BRAZILIAN CHICKEN WITH BROWN GRAVY)
One of my favorite dishes is called "Frango ao Molho Pardo" in Brazil You Americans will cringe when you read that the "brown sauce" of the title is made with fresh blood (yup) from the chicken that has been mixed with vinegar! If you ever go to Brazil do try it! I guess I got used to eating it, because I was a child and had no idea what was in it. Now this is just a fake version of it. The required beer is actually "cerveja preta" (Malzbier is my favorite). I thnk the similar in the US would be what you call "imperial stout"; since I'm not a beer "connaisseuse" and can't buy my beloved Malzbier, I just use whatever beer my husband puts in the refrigerator!
Provided by EURrosa1
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Arrange chicken in a wide pan, side by side. Sprinkle with the soup. Pour beer on top.
- Close the pan and let marinate at least 2 hours.
- Cook it in VERY low heat, until chicken is thoroughly cooked (about 30 minutes).
- Serve with white rice with the gravy.
Nutrition Facts : Calories 228.7, Fat 14.4, SaturatedFat 4.1, Cholesterol 79, Sodium 201.2, Carbohydrate 3.1, Fiber 0.1, Sugar 0.3, Protein 16.6
FRICASSEE DE FRANGO GRATINADO (CREAMY BRAZILIAN CHICKEN FRICASSEE)
Everyone at home loves this chicken fricassee. A layer of cottage cheese is topped with sliced mozzarella and baked until brown. Delicious!
Provided by julinha
Categories World Cuisine Recipes Latin American South American Brazilian
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Combine chicken breast, water, and chicken bouillon in a large pot; bring to a boil and cook until chicken is no longer pink, 20 to 30 minutes.
- Remove chicken to a cutting board, reserving broth. Shred chicken using 2 forks.
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk 2 cups plus 1 1/2 tablespoon milk, egg yolks, and all-purpose flour into the reserved broth. Bring to a boil; cook, stirring constantly, until thickened, about 5 minutes. Stir in shredded chicken and corn. Remove from heat and whisk in cream.
- Pour chicken mixture into a baking dish. Spread cottage cheese on top and cover with sliced mozzarella cheese.
- Bake in the preheated oven until mozzarella cheese is melted, 10 to 15 minutes.
Nutrition Facts : Calories 526 calories, Carbohydrate 22.6 g, Cholesterol 192.1 mg, Fat 24.7 g, Fiber 1.4 g, Protein 50.3 g, SaturatedFat 13.6 g, Sodium 1090.9 mg, Sugar 6.6 g
BRAZILIAN CHICKEN SALAD (SALPICAO DE FRANGO)
This is a really easy chicken salad made with a cream and mustard dressing instead of mayo, which results in a lighter taste. Great for leftover chicken.
Provided by Mia
Categories Salad
Time 20m
Yield 8
Number Of Ingredients 15
Steps:
- Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
- Stir together cream and mustard in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley.
- Arrange lettuce leaves and watercress on a platter and spoon salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until serving.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 30.9 g, Cholesterol 54.5 mg, Fat 19 g, Fiber 2.9 g, Protein 16.5 g, SaturatedFat 5.5 g, Sodium 427.3 mg, Sugar 11.5 g
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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