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Cassava cream with chicken and pepperoni
🇧🇷Brazil
•View in original language
(Português)
60 min(s)
40 servings
Marilene Neris
@neris.mary- Ingredients
- Recipe
- Cassava1 kg
- Peeled Pepperoni2 unit(s)
- Chicken breast300 g
- Maggi broth02 unit(s)
- Butter01 tablespoon
- Garlic03 unit(s)
- Medium onion1 unit(s)
- Majericão1 coffee spoon
- Oregano1 coffee spoon
- Chives2 tablespoon
- Salt1 to taste
- Hot water500 ml
- Sour cream01 can(s)
- Cook the chicken breast to the point of shredding and cut the pepperoni into thin slices Cook the cassava in a pressure cooker with the Maggi broth tablets after cooking remove the lint and hit the blender with the cooking water leave it separate
- In a large iron pan, fry the garlic, onion, oregano, basil, chives in butter, add the shredded chicken breast and finely chopped pepperoni
- Take the beaten cassava and add it to the large pan that made the sauté. Stir everything with a wooden spoon, adding hot water and cream, stirring until it thickens to a creamy point. It can be served with toast, grated cheese or even pure
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