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Rosti yam stuffed with Chicken in Red Wine
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
2 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- chicken thigh2 unit(s)
- wheat flour2 tablespoon
- soybean oil2 tablespoon
- chopped onion3 tablespoon
- garlic cloves2 unit(s)
- medium chopped tomato1 unit(s)
- dry red wine150 ml
- fresh basil to taste
- salt to taste
- black pepper to taste
- Peeled and grated medium yam4 unit(s)
- olive oil4 tablespoon
- brown sugar1 dessert spoon
- water150 ml
- Remove the skin from the chicken thighs and season them with salt and pepper to taste.
- Season the wheat flour with a pinch of salt on a plate and spread the drumsticks covering the entire surface.
- In a medium pan, heat the soybean oil over medium heat and fry the thighs until golden on both sides without burning the bottom of the pan.
- Add the garlic and onion. Stir until translucent and then add the tomato, red wine, water and sugar. Season with salt and pepper to taste and cook over medium heat for 35 minutes or until the meat starts to come off the bones.
- Remove the chicken from the sauce, shred and return the shredded meat to the sauce. The goal is to have a full-bodied sauce that won't leak from our rosti, so you can add water or evaporate this sauce until needed. Finally, add the fresh basil to the sauce, taste, adjust the seasoning if necessary and set aside.
- Grate the peeled yam, DO NOT WASH, season with salt and pepper to taste and separate into two equal portions.
- Heat a nonstick skillet over medium heat, add half the oil, cover the entire bottom of the skillet with one of the yam portions, place the chicken filling on top leaving 2cm of the free edge, cover with the rest of the grated yam and shape with a spatula pressing the edge to close the rosti. After 2 minutes, lower the heat.
- With patience, because the yam enters raw in this recipe and needs to be cooked, brown the first side slowly without letting it burn, lifting it from time to time with a spatula to look at it. add the rest of the oil over the side that is still raw and turn in the same skillet. If you prefer, you can transfer the rosti to a plate, turn over placing another plate on top and slide it back into the skillet with the help of the spatula carefully. Brown this side slowly until crispy on the outside and cooked through on the inside. Serve it hot. A green salad of your choice is an excellent accompaniment.
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