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SWEET POTATO HIDE

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SWEET POTATO HIDE

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

1 hour(s)

Porções

6 servings

  • Ingredients
  • Recipe
  • medium sweet potato04 unit(s)
  • medium onion01 unit(s)
  • boiled and shredded chicken600 g
  • Italian tomato03 unit(s)
  • small pepper1/2 unit(s)
  • ricotta cream150 g
  • crushed garlic cloves04 unit(s)
  • olive oil to taste
  • Salt to taste
  • chicken broth or water01 cup
  • light mozzarella cheese150 g
  1. Cook the chicken with salt, garlic and saffron and water, remove the broth and set aside, then shred the chicken by shaking the pan and set aside. Peel the sweet potato and cut into slices, cook in water with a little salt until it is very soft. Test with a fork to see if it's cooked through. Remove and let cool slightly. Mash with a potato masher or fork until it becomes a puree. In a pan add the mashed potato, olive oil, salt, a little of the chicken broth from the cooking, mix, add the ricotta cream, mix and set aside. In another pan add olive oil, onion, garlic, sauté a little and add the shredded chicken, black pepper, adjust the salt, add saffron, fine herbs, and the crushed tomatoes with the pepper, mix, add a little of the broth cooking, coriander, mix, leave drying the moisture a little and set aside. Divide the puree into two parts, with one half, make a thin layer at the bottom of a medium refractory, place the chicken stuffing, well spread out and cover everything with the other half of the puree. Now, if you wish, add the slices of light mozzarella cheese to browning while baking. Bake at 200 degrees until it starts to brown. Serve while still hot!

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