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chicken hide

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chicken hide

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Tempo de preparo

1 hour(s)


4 servings

  • Ingredients
  • Recipe
  • Shredded chicken breast1 unit(s)
  • Chopped Onion1 unit(s)
  • Chopped Tomato1 unit(s)
  • Tomato extract2 tablespoon
  • Black pepper to taste
  • Salt to taste
  • cream cheese2 tablespoon
  • Hot water1/4 cup
  • Olive oil to taste
  • Corn1/2 can(s)
  • Potatoes6 unit(s)
  • Milk1/2 cup
  • Sour cream100 g
  • Mozzarella cheese to taste
  • Freshly Grated Parmesan Cheese to taste
  • Freshly grated nutmeg to taste
  • Butter1 tablespoon
  1. Start by putting the potatoes to cook with a teaspoon of salt, until they are very soft.
  2. In another pan, start sautéing the onion in olive oil, add the tomato and the shredded chicken, mix well, put the extract and let it sauté a little longer, add the corn, water, season with salt and pepper or another seasoning of your choice. Finally, add the cottage cheese, mix and turn off the heat so it doesn't dry out too much, it should be creamy.
  3. With the potatoes already cooked, drain the water and love well. Add the butter and the milk and mix well, lead to the medium fire still stirring until it boils, add the cream of milk mix well, season with nutmeg, check if you need to adjust the salt and turn it off.
  4. In a refractory place a thin layer of mashed potatoes, cover with the chicken and then the rest of the mashed potatoes. Finish with the mozzarella and parmesan and take it to the preheated medium oven to gratin, as soon as the surface is golden it is ready to serve. A straw potato accompanies well.

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