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๐ง๐ทBrazil
โขView in original language
(Portuguรชs)
1 hour(s)
10 servings
Danielle Barboza
@meucantinho_amarelo- Ingredients
- Recipe
- sour cream200 ml
- green corn2 can(s)
- cream cheese350 ml
- Cooked and shredded chicken breast1 kg
- sliced mozzarella200 g
- potato straw280 g
- Cooking broth1 cup
- Pinch of Salt, Spices, Olive Oil, Pepper, Onion11 to taste
- Knorr chicken bouillon cube1 unit(s)
- Prepare the chicken: Season the chicken with garlic, salt and seasonings to taste, sautรฉ in olive oil and put it in a pressure cooker with garlic, pepper, onion, a Knorr bouillon cube and tomato sauce. Cook for 20 min.
- Separate chicken from broth and shred with a fork or in a stand mixer. And book.
- Beat the cooking broth in the blender, the cream cheese, the cream and the corn add to the shredded fango put it on a platter spread the mozzarella and the potato straw and take it to the oven.
- Bake until golden.
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