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hidden rice
🇧🇷Brazil
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(Español)
2 hour(s)
8 servings
Elaine Zanoveli
@elainezanoveli- Ingredients
- Recipe
- Rice/ l
- white rice2 cup
- Alho, onion and salt/ to taste
- oil3 tablespoon
- Water4 cup
- frango mold/ l
- Cooked and braised frango400 g
- Onion, alcohol and oil/ to taste
- mold removal soon2 unit(s)
- green cheiro/ to taste
- salt and temp/ to taste
- mashed sweet potato/ l
- Medium cooked and kneaded sweet potatoes4 unit(s)
- Margarine1 tablespoon
- Alho2 unit(s)
- milk1 cup
- Salt/ to taste
- for mounting/ l
- Mussarela200 g
- Creamy Requeijão (catupiry type)1 unit(s)
- Rice
- In a panela add the oil and refogue or some onion, rice or rice and water or salt, after cooking, reserve.
- frango mold
- In a panela add the oil and refogue or some onion, crescent or defiant frango and the mold sachets, right or salt them temperos, let cook for about 5 minutes, finish with green chili and reserve.
- mashed sweet potato
- In a panela melt to margarine and reforge or something, join the kneaded sweet potatoes, add or leite, season or salt, cook for about 2 min, unbind or heat and reserve.
- montage
- In an assadeira make a layer of mashed sweet potatoes, a layer of rice, a layer of frango mold, crescent or creamy requeijão, finish covered with mussarela.
- Mildly cooked in a pre-heated oven at 200° to gratin, approximately 20/25 min.
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