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hidden rice

🇧🇷Brazil

View in original language

(Español)

Tempo de preparo

2 hour(s)

Porções

8 servings

Elaine Zanoveli

@elainezanoveli
  • Ingredients
  • Recipe
  • Rice/ l
  • white rice2 cup
  • Alho, onion and salt/ to taste
  • oil3 tablespoon
  • Water4 cup
  • frango mold/ l
  • Cooked and braised frango400 g
  • Onion, alcohol and oil/ to taste
  • mold removal soon2 unit(s)
  • green cheiro/ to taste
  • salt and temp/ to taste
  • mashed sweet potato/ l
  • Medium cooked and kneaded sweet potatoes4 unit(s)
  • Margarine1 tablespoon
  • Alho2 unit(s)
  • milk1 cup
  • Salt/ to taste
  • for mounting/ l
  • Mussarela200 g
  • Creamy Requeijão (catupiry type)1 unit(s)
  1. Rice
  2. In a panela add the oil and refogue or some onion, rice or rice and water or salt, after cooking, reserve.
  3. frango mold
  4. In a panela add the oil and refogue or some onion, crescent or defiant frango and the mold sachets, right or salt them temperos, let cook for about 5 minutes, finish with green chili and reserve.
  5. mashed sweet potato
  6. In a panela melt to margarine and reforge or something, join the kneaded sweet potatoes, add or leite, season or salt, cook for about 2 min, unbind or heat and reserve.
  7. montage
  8. In an assadeira make a layer of mashed sweet potatoes, a layer of rice, a layer of frango mold, crescent or creamy requeijão, finish covered with mussarela.
  9. Mildly cooked in a pre-heated oven at 200° to gratin, approximately 20/25 min.

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