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Blender chicken patties

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Blender chicken patties


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Tempo de preparo

45 min(s)


12 servings

Larissa Barbosa

  • Ingredients
  • Recipe
  • Diced chicken breast500 g
  • Annatto (Paprika)1/2 teaspoon
  • Oregano1/2 teaspoon
  • Salt (I used 1/2 tsp) to taste
  • Extra virgin olive oil (or oil)3 tablespoon
  • grated onion1/2 unit(s)
  • Garlic Clove2 unit(s)
  • Ripe, skinless tomato, chopped1 unit(s)
  • Enough boiling water to cover the chicken to taste
  • Whole milk2 cup
  • Eggs3 unit(s)
  • Oil3/4 cup
  • Sour cream200 g
  • Sifted Wheat Flour2 cup
  • Grated Parmesan100 g
  • Salt (I used 1 pinch) to taste
  • Yeast1 tablespoon
  • Green Smell to taste
  • Shredded Mozzarella Cheese200 g
  1. Add the annatto, oregano and salt to the chicken. Mix and let it rest for 30 minutes.
  2. In a pan, put the oil and sear the chicken until golden. Add the onion and garlic, mix and cook for a couple of minutes. Add the tomato and mix. Add the water to cover everything and let it cook on medium heat for 30 minutes.
  3. Adjust salt if needed and remove from heat. Shred as you like, but using a stand mixer makes it much easier.
  4. Preheat your oven to 200°C. In a blender, add the milk, eggs and oil. Beat until homogenized.
  5. Add the cream and wheat flour being careful not to stick to the sides of the blender cup. Beat to make the mass homogeneous. Add all the grated cheese and beat some more. Add the salt and yeast and beat everything for another 10 sec.
  6. In a non-stick or greased and floured pan, pour half the dough (I used cupcake and heart shapes). Make a layer with the chicken and some cheese.
  7. Pour the rest of the dough covering everything, put the rest of the cheese and sprinkle the green smell. Bake in the oven for 20 to 25 minutes until golden/brown. Serve warm.

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