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Chicken fricasse
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
25 servings
Flávia Hisatoni
@flaviapericin- Ingredients
- Recipe
- Chicken breast cut into large cubes1/2 kg
- paprika1 coffee spoon
- turmeric1 coffee spoon
- chopped onion1 unit(s)
- minced garlic cloves3 unit(s)
- drained corn1 can(s)
- box of sour cream1 unit(s)
- cup of cottage cheese1 unit(s)
- peeled tomato or 2 chopped tomatoes1/2 can(s)
- dry white wine1/2 cup
- parsley to taste
- salt to taste
- black pepper to taste
- butter1 tablespoon
- mozzarella for gratin to taste
- In the pressure cooker, place butter and onion. Saute well. Then, add a little garlic and sauté a little more. Add the chicken breast, turmeric, paprika, black pepper and salt. Let it simmer for another 1 minute. Add water to cover. Close the pan and, when you get pressure, count 15 minutes.
- Meanwhile, in the food processor, place the corn, cream and curd. Beat well until you get a very homogeneous cream.
- Reserve 100 ml of chicken broth and shred well. Add the peeled tomato, the white wine, and let the wine evaporate.
- Enter the reserved broth, the cream that we hit in the processor, adjust the salt (if necessary) and let it cook for about 5 minutes. Finish with the parsley.
- Go to the refractory. Cover with mozzarella. Place in the oven until browned. Finish with straw potatoes.
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