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Chicken cream

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Chicken cream


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Tempo de preparo

60 min(s)


15 servings

Thamyris Carvalho

  • Ingredients
  • Recipe
  • Chicken breast fillet1 kg
  • Unleavened Wheat Flour500 g
  • Box of Sour Cream1 unit(s)
  • Small glass of coconut milk1 unit(s)
  • Can of green corn1 unit(s)
  • Jar of pitted olives1 unit(s)
  • Whole milk1 l
  • Chicken broth tablet2 unit(s)
  • Vegetables and Spices to taste
  1. Season and cook the chicken breast with plenty of water, about 1 and 1/2 liters, plenty of seasonings, vegetables and chicken broth tablets, let it cook well, as it is the well-seasoned and well-cooked broth that gives the recipe its flavor. Leave to adjust the salt at the end of the recipe.
  2. Once cooked, remove the chicken breast from the broth, shred and set aside.
  3. Dissolve a part of the wheat flour in the milk and add it to the boiling broth (with the fire on) always stirring until it thickens in the form of a pirão (do not put all the wheat flour at once, add it little by little to see the point) always stirring.
  4. With the pan still on the fire, hit the point with the milk. Lower the heat and keep stirring so the bottom doesn't stick.
  5. After finding the right spot, add the shredded chicken breast, corn, olives, coconut milk and let it settle.
  6. After boiling a little to remove the taste of wheat flour, put the milk cream, let it boil, hit the salt and turn off the fire. Serve with rice and potato chips, or as a starter in individual portions.

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