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Chicken cream

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Chicken cream


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Tempo de preparo

30 min(s)


5 servings

Nayarah Cristina

  • Ingredients
  • Recipe
  • Kg of Chicken Breast1 kg
  • Wheat Flour1 unit(s)
  • Knoor Box (small)1 unit(s)
  • Box of sour cream1 unit(s)
  • Olive Sachet1 unit(s)
  • Can of green corn1 unit(s)
  • Garlic Head1 unit(s)
  • Coriander1 unit(s)
  • Tomatoes2 unit(s)
  • Onion2 unit(s)
  • Pepper1 unit(s)
  • Salt to taste1 to taste
  • One Tablespoon of Olive Oil1 tablespoon
  • Coloral and black pepper1 unit(s)
  • Liquid milk1 l
  1. Place the chicken breast to scald, then cut the little spices (Tomato, Onion, Three Heads of Garlic, Pepper and Coriander.
  2. Then in the pressure cooker, put the chopped spices to sauté with a knoor and a tablespoon of olive oil and a tablespoon of coloral and a black pepper (salt to taste)
  3. Take the cut chicken breast, clean and scalded and put it in the pressure cooker to cook normally along with the seasonings
  4. After it is cooked, remove only the breast, put it in a container to cool down to shred it.
  5. In a blender add the broth from the breast that has been cooked 4 tablespoons of wheat flour and 1 sachet of Knoor or a sachet of sazon (this is optional for you) a box of sour cream a glass of milk. Blender Even Stays In A Fine Consistency.
  6. After the Shredded Chicken and having taken all the ingredients in the blender, add it all together in a thick pan, adding the corn and the chopped olives.
  7. Then just stir in the base for 15 to 20 minutes on fire until you get the point, if it's not at your right point add more wheat and if it's too thick add a cup of liquid milk
  8. After that you can taste the best typical delicacy of our piaui...

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