Brazil

Sour cream

Canned corn

Cottage cheese

Green Olives

Chicken

Chicken fricasse

1. Bata no liquidificador o milho, o requeijão, o creme de leite e a água.

2. Refogue o creme do liquidificador com o frango desfiado, as azeitonas o tempero para aves até ficar com uma textura espessa.

3. Experimente e corrija o sal, caso necessário.

4. Coloque o refogado numa assadeira, cubra com mussarela leve ao forno até borbulhar e dourar por cima.

5. Sirva com arroz branco e batata palha.

1. Blend the corn, curd, cream and water in a blender.

2. Sauté the cream in the blender with the shredded chicken, the olives and the poultry seasoning until it has a thick texture.

3. Taste and correct salt if necessary.

4. Place the sauté on a baking sheet, cover with mozzarella and bake until bubbly and golden on top.

5. Serve with white rice and potato sticks.

Chicken fricasse

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