Brazil

1 can of cream 1 can of green corn 1 cup of cream cheese 100 g of pitted olives 2 shredded chicken breasts 200 g of sliced mozzarella 100 g of potato straw 1 cup of water 1 pinch of salt

Chicken fricasse

1 Bata no liquidificador o milho, o requeijão, o creme de leite e a água.

2 Refogue o creme do liquidificador com o frango desfiado, as azeitonas e o sal até ficar com uma textura espessa.

3 Coloque o refogado numa assadeira, cubra com mussarela e espalhe a batata palha por cima.

4 Leve ao forno até borbulhar.

5 Sirva com arroz branco.

1 Blend the corn, curd, cream and water in a blender.

2 Sauté the cream in the blender with the shredded chicken, olives and salt until it has a thick texture.

3 Place the sautéed in a roast, cover with mozzarella and spread the potato straw on top.

4 Bake in the oven until bubbly.

5 Serve with white rice.

Chicken fricasse

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