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Chicken fricasse

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Chicken fricasse

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

1 hour(s)

Porções

25 servings

Flávia Hisatoni

@flaviapericin
  • Ingredients
  • Recipe
  • Chicken breast cut into large cubes1/2 kg
  • paprika1 coffee spoon
  • turmeric1 coffee spoon
  • chopped onion1 unit(s)
  • minced garlic cloves3 unit(s)
  • drained corn1 can(s)
  • box of sour cream1 unit(s)
  • cup of cottage cheese1 unit(s)
  • peeled tomato or 2 chopped tomatoes1/2 can(s)
  • dry white wine1/2 cup
  • parsley to taste
  • salt to taste
  • black pepper to taste
  • butter1 tablespoon
  • mozzarella for gratin to taste
  1. In the pressure cooker, place butter and onion. Saute well. Then, add a little garlic and sauté a little more. Add the chicken breast, turmeric, paprika, black pepper and salt. Let it simmer for another 1 minute. Add water to cover. Close the pan and, when you get pressure, count 15 minutes.
  2. Meanwhile, in the food processor, place the corn, cream and curd. Beat well until you get a very homogeneous cream.
  3. Reserve 100 ml of chicken broth and shred well. Add the peeled tomato, the white wine, and let the wine evaporate.
  4. Enter the reserved broth, the cream that we hit in the processor, adjust the salt (if necessary) and let it cook for about 5 minutes. Finish with the parsley.
  5. Go to the refractory. Cover with mozzarella. Place in the oven until browned. Finish with straw potatoes.

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