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Chicken fricasse

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Chicken fricasse


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Tempo de preparo

1 hour(s)


6 servings

Michelly Nascimento

  • Ingredients
  • Recipe
  • Cooked and shredded chicken breast500 g
  • Chicken Broth1 unit(s)
  • Olive oil2 tablespoon
  • Onion1/2 unit(s)
  • Garlic Cloves2 unit(s)
  • Chopped Olives to taste
  • Salt, pepper and coloring to taste
  • Cream cheese3 tablespoon
  • Corn (no water)1 can(s)
  • Box of sour cream1 unit(s)
  • Salt, pepper and chumichurri, parsley to taste
  • Mozzarella200 g
  1. Place the chicken breast and chicken stock in the pressure cooker. After cooking, shred.
  2. In a pan over medium heat, place the oil, onion and garlic and sauté.
  3. Add the shredded chicken, add the coloral, mix well, add the salt and pepper. And finally olives. (Reserve)
  4. In the blender, place the cream cheese, corn, cream, salt, black pepper and chimichurri and blend.
  5. Add this mixture to the chicken, mix well and bring to a boil.
  6. Finish with parsley and place on a platter.
  7. Place the sliced mozzarella on top and take it to the oven for fixings.
  8. Finish with potato straw

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