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chicken hide
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
2 servings
Eliana Scaramal
@feijaonoprato- Ingredients
- Recipe
- Shredded chicken fillet200 g
- Diced tomatoes1 unit(s)
- Diced onion1/2 unit(s)
- Diced bell pepper3 tablespoon
- Salt0 to taste
- Black pepper0 to taste
- Tomato Passata1/2 cup
- cream cheese200 g
- Rice1 cup
- Oil6 tablespoon
- Japanese Pumpkin300 g
- Green smell4 tablespoon
- Macerated Garlic5 unit(s)
- For the pumpkin purée - remove the skin and cut into cubes - heat two tablespoons of oil and saute a clove of macerated garlic, add the pumpkin, season with salt and pepper, add a little water and let it cook, it has to be very soft and no liquid. Pasta well until you form a mash and book.
- For the chicken - heat 2 tablespoons of oil and sauté 2 cloves of garlic, macerate the peppers in sequence, add the onion and chicken, stir well - add the tomato passata and let it settle well the sauce is almost without sauce - finish with green smell.
- Assembling the hiding place - in a small bowl that can go into the oven or microwave, put some pumpkin puree, chicken stuffing, cream cheese - cover with more puree and finish with green smell. Just warm up in the microwave or oven and serve.
- For the rice - heat 2 tablespoons of oil and sauté 2 cloves of macerated garlic, add the rice and stir well, cover with hot water, cover and cook until all the liquid evaporates and the grain is soft.
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