Torta De Frango Brazilian Chicken Pie Food

BRAZILIAN STYLE CHICKEN POT PIE.(EMPADAO DE FRANGO) RECIPE - (4/5)

Steps:

• Filling - Add chicken breast and chicken thighs to a large pan; cover with the water and add the garlic, and bay leaves. Season with salt and bring to a boil. Reduce heat to medium and cook partially covered until the chicken is cooked through, about 1 hour. Remove chicken from pan and let it cool down completely. Strain the broth and save it; you should have about 4 cups of broth left. Discard any skin and bones from chicken; shred into small pieces. Do not use a food processor. In a large sauce pan, heat the canola oil. Add the onion and cook until translucent, 3 minutes. Add the rosemary and chicken and cook for about 4 minutes, stirring occasionally. Add 3 cups of the reserved broth to the pan. Dissolve the corn starch in the remaining cup of broth. Reduce heat to medium and slowly add the corn starch to the pan, constantly stirring. Add the tomato paste and cook for about 3 more minutes, stirring. Season with black pepper. Turn off the heat and fold in the frozen corn, peas, olives, and hearts-of-palm. Finish with scallions and add more salt if necessary. Directions: Dough - Place butter, all-purpose flour, egg yolks, baking powder, and salt in a bowl and mix it well until all ingredients are well-incorporated. Do not knead the dough; it is not supposed to be really smooth. Cover and let it rest for 30 minutes. Cover the bottom and sides of a 10-inch cheesecake pan. Start pressing the dough on the bottom slowly moving it up and to the sides. Press the dough until really thin, about 1/8-inch thick. Remove the excess and save it. Make tiny holes all over the surface with the help of a fork Pre-heat oven to 375 degrees F. Slowly add 1/2 or up to 1 cup of all-purpose flour to the remaining dough and crumble it. The more flour you add the less moist the top will become, so it depends on personal preference. Place chicken filling in the pan, leaving about 3/4-inch room on top. Cover it with the dough crumbles and bake for about 40 minutes, until the top is golden brown. Remove from oven and let it cool down for 10 minutes before serving. Serve it warm or at room temperature. For convection oven bake at 350 degrees F for about 20 minutes, or until the top is golden brown.

BRAZILIAN CHICKEN WINGS (FRANGO À PASSARINHO) RECIPE BY TASTY

Steps:

• Combine the chicken with the garlic, salt, pepper, and lime juice in a bowl until evenly coated. Cover with cling film and refrigerate for about an hour.
• Dip each chicken wing in the flour, shaking off excess.
• Heat oil in a large pot to about 375°F.
• Fry half of the chicken wings at a time until dark golden brown. The oil temperature will drop to about 350°F.
• Drain on paper towels.
• Serve with lime wedges and fried garlic.
• Enjoy!

BRAZILIAN CHICKEN SALAD (SALPICAO DE FRANGO)

Steps:

• Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
• Stir together cream and mustard in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley.
• Arrange lettuce leaves and watercress on a platter and spoon salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until serving.

CHICKEN PIE (TORTA DE FRANGO)

Steps:

• This is very typically Brazilian. Put the flour and the salt in a mixing bowl. Cut the butter into the flour until the pieces are about the size of peas. Add the beaten eggs and mix well. It will probably be too dry and so you will need to add a few drops of water at a time until the mass holds together in a ball. The dough should not be handled too much. Let it sit in the refrigerator for one hour. Put chicken breasts in a marinade of the salt and the lemon juice for 30 minutes. In a large frying pan, heat the cooking oil, fry the onion, garlic, and the chicken breasts and cook until golden. Add the tomato sauce, the bay leaf, salt and pepper to taste. Cover and let simmer for 10 minutes. Turn off the stove and remove the chicken breasts. Pull the chicken breasts apart with 2 forks until stringy. Put the pulled chicken back into the sauce. Add the boiling water along with the peas, olives, beaten egg yolks and the parsley. Mix well and let it continue to simmer for 30 minutes. Preheat the oven to 350 degrees. Roll out about half the crust on a floured surface and put in a pie or cake tin. Cut off the surplus and put in the filling. Roll out the other half of the crust and put on top. Decorate as in the photo and pinch the upper and lower crusts together around the edge. It is also more beautiful if you beat one more egg yolk and paint the top of the pie. Make a few slits in the top for the steam to escape.

TORTA DE FRANGO - BRAZILIAN CHICKEN PIE

Steps:

• Take a chicken breast or two and shred it while it cooks.
• Still cooking add tomato sauce, onion, garlic, salt, oregano, pepper, canned corn, and of coarse chopped cilantro.
• Cook until sauce thickened a bit, and all of the chicken is shredded. Adjust to taste.
• Preheat oven to 350º F.
• Put all dough ingredients for the dough into a blender and beat until smooth. Adjust salt and pepper to taste.
• Grease and flour a 9 x 13 inch baking pan.
• Put the pie together for baking: pour half of dough mixture into pan. Add filling. Pour rest of the dough on top.
• Bake until a toothpick comes out clean (about 45 minutes).
• Let it cool, slice and serve with a nice green salad with vinaigrette dressing!
• Note: to the filling you can add 1 red bell pepper chopped. You can also change the recipe using tuna instead of chicken! If you like it hot, add a pinch of chili.

FRICASSEE DE FRANGO GRATINADO (CREAMY BRAZILIAN CHICKEN FRICASSEE)

Steps:

• Combine chicken breast, water, and chicken bouillon in a large pot; bring to a boil and cook until chicken is no longer pink, 20 to 30 minutes.
• Remove chicken to a cutting board, reserving broth. Shred chicken using 2 forks.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk 2 cups plus 1 1/2 tablespoon milk, egg yolks, and all-purpose flour into the reserved broth. Bring to a boil; cook, stirring constantly, until thickened, about 5 minutes. Stir in shredded chicken and corn. Remove from heat and whisk in cream.
• Pour chicken mixture into a baking dish. Spread cottage cheese on top and cover with sliced mozzarella cheese.
• Bake in the preheated oven until mozzarella cheese is melted, 10 to 15 minutes.