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Cabotiá broth with shredded chicken
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Daniela Caroline
@danine_caroline- Ingredients
- Recipe
- Pumpkin cabotiá (peeled and chopped)700 g
- Shredded chicken breast150 g
- Mozzarella Cheese to taste
- Garlic to taste
- Onion2 dessert spoon
- Green smell (coriander and chives) to taste
- Sweet paprika2 teaspoon
- Chimichurri to taste
- Oregano to taste
- Minced green pepper2 tablespoon
- Olive oil2 tablespoon
- Salt to taste
- Butter1 dessert spoon
- Water for cooking pumpkin and chicken to taste
- Place the pumpkin (already chopped and peeled) and cook in a pressure cooker with hot water until very soft. Remove from pan and set aside; (do not throw away the cooking water)
- Cook the chicken breast, shred and reserve the cooking broth.
- In a pan, heat some oil and butter. When it melts, insert the chopped onion, the chopped garlic, the pepper and sauté well;
- Add the shredded chicken and season with salt. Saute for another 3 minutes;
- Place the pumpkins (which were reserved) in the blender. Blend until it becomes a homogeneous cream and set aside;
- Add the pumpkin cream to the shredded chicken and mix well. (If necessary, use the water from the cooking of the chicken);
- Adjust the salt, mix and let it boil;
- Turn off the heat and sprinkle the chopped chives and cilantro;
- Finish with mozzarella or grated parmesan cheese and serve.
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