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Chuchu Stuffed with Chicken
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
6 servings
Gastão2023
@gastaofitness- Ingredients
- Recipe
- Large Chuchus3 to taste
- Grated Parmesan Cheese1 cup
- Olive oil2 tablespoon
- Chopped Onion1 unit(s)
- Shredded cooked chicken3 cup
- Chopped seedless tomato1 unit(s)
- Green olive1 cup
- Catupiry type cottage cheese1 cup
- Salt to taste
- Chopped green parsley to taste
- (Stuffing) Heat a pan with olive oil and fry the onion until wilted.
- Add the chicken, tomatoes, olives, salt and green smell and sauté for 5 minutes. Turn off the heat, mix with the catupiry and set aside.
- Cut the chayotes in half lengthwise and cook for 3 minutes in boiling salted water.
- Remove, let cool and remove the pulp with a spoon, forming canoes. Finely chop the pulp and mix with the reserved stuffing. Divide the stuffing between the chayote canoes and place them in a mold, next to each other.
- Sprinkle with the parmesan and bake in a medium, preheated oven for 20 minutes or until browned. Remove and serve immediately.
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