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- Ingredients
- Recipe
- Stuffing: chicken breast or fillet cooked in salted water and shredded1 kg
- Chopped Onion1 unit(s)
- Black pepper to taste
- Paprika to taste
- Minced or crushed garlic2 unit(s)
- Chopped Parsley1/2 cup
- Optional palm heart1/2 cup
- Sour cream box1 unit(s)
- Canned corn1 unit(s)
- Olives to taste
- Dough: wheat flour3 cup
- Margarine250 g
- Grated Parmesan Cheese1 tablespoon
- Gem for brushing1 unit(s)
- Place the onion, garlic, black pepper, paprika in the already shredded chicken and heat in a pan with already heated oil. Mix for 2 min. Turn off the heat and set aside.
- In the blender place the cream of milk, the corn, hit. After beaten, throw chicken over it. Put the olives, the chopped parsley, and the heart of palm (optional) set aside.
- In a refractory, place the flour, margarine and Parmesan cheese. Mix everything with your hands. Put half of the dough in a shape or refractory, add the stuffing and lastly the rest of the dough. Brush with an egg yolk and bake until the toothpick comes out dry. If it gets too dry, add a little more margarine.
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