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Christmas fricassee đ
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
40 min(s)
8 servings
Mariana Fernandes
@marifernandessbragia- Ingredients
- Recipe
- Boneless chicken breast2 unit(s)
- Light cream1 unit(s)
- Onion1/2 unit(s)
- Garlic Clove1 unit(s)
- Butter1 tablespoon
- Tomato1 unit(s)
- Wheat Flour1 tablespoon
- Diced Ham150 g
- Cottage cheese4 tablespoon
- Straw potato100 g
- Raisins (optional)2 tablespoon
- Salt to taste
- Oregano to taste
- Sweet paprika to taste
- Pepper to taste
- Cook the chicken breasts in the pressure cooker for 20 minutes. Reserve 3 ladles of the cooking water.
- Shred the chicken breast and set aside.
- In a pan, melt the butter and saute the finely chopped onion and garlic.
- Add chopped tomatoes and oregano. Let it cool for about 3 minutes
- Add the shredded chicken, season with salt, pepper and sweet paprika. Mix well and sauté a few more minutes.
- Add the wheat flour and the water reserved for cooking the chicken. Mix well and cook for a few minutes, until creamy.
- Add the ham and raisins. Mix and turn off the heat.
- Add the light sour cream and mix well. Transfer to a refractory.
- Spread the cottage cheese over the top and take it to the preheated oven at 230° until the cottage cheese melts.
- Cover with the straw potato and serve next!
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