BRAZILIAN FOOD 

Ingredients filling:

½ Lb. chicken breast

1 1/2 cups water

1 teaspoon chicken bouillon

 

2 tablespoons olive oil

1 small onion

1 garlic glove

¾ cup tomato sauce

1 cup peas

1 teaspoon chicken bouillon

pepper to taste

 

1 (8.5 oz.) jar Requeijão Cremoso (Brazilian Store)

Chicken bouillon to taste

 

Ingredients batter:

2 eggs

½ cup oil

1 ¼ cup milk (microwave for 1 minute)

1 teaspoon chicken bouillon

1 ½ cup flour

1 tablespoon baking powder

 

¼ cup grated parmesan cheese

 

Instructions filling:

Boil chicken with water and chicken bouillon until tender.

Take chicken out of broth, pull chicken with 2 forks, put chicken back in the broth and reserve.

In another pan sauté onion and garlic with oil, add tomato sauce, peas, chicken boullion and pepper.

Add chicken with broth and cook until broth evaporates. Reserve.

 

Instructions batter:

Preheat oven to 350° F.

Spray an 9x13 glass pan with cooking spray with flour.

 

Add the eggs to the blender and blend them for 5 minutes.

Add oil and milk through the blender cover little hole with the blender on. Blend well.

Add chicken bouillon and flour. Blend well

Finish adding baking powder. Mix well.

 

Assembly Instructions:

Pour ½ of pie batter into glass pan.

Mix chicken filling with Requeijão Cremoso, and check if it needs more chicken bouillon or not.

Spread chicken filling over pie batter.

Pour the rest of the batter over filling, spreading evenly.

Finish sprinkling parmesan cheese over pie batter.

 

Bake for 40 minutes or until golden brown and rotate glass pan half way through baking.