Creamy Chicken Escondidinho
Ingredients
Mashed potatoes:
- 3 tablespoons of margarine
- salt to taste
- 10 boiled potatoes (medium)
- oregano
- 1 cup cream cheese
- 1 small onion grated
- 200 ml of milk
Filling:
- 2 tablespoons of oil
- 1 large onion grated
- 2 minced garlic cloves
- 1 kg of cooked and shredded chicken breast
- 3 chopped tomatoes
- 3 chicken broth tablets
- 1 can of corn
- 1 can of peas
- Salt and black pepper to taste
- 2 tablespoons grated Parmesan cheese
- 100 g of chopped olives
- 400 g grated mozzarella
- 300 g of grated ham
Way of doing:
- Puree Squeeze the boiled potato with a masher, place the margarine in the pan and brown the onion
- Put the salt, oregano and potato mixing well
- Add the milk and let it boil, stirring constantly, until the mixture is completely homogeneous.
- Turn off the heat and mix the cream cheese
- Stuffing Sauté the onion and garlic in olive oil until golden.
- Add tomato, salt, pepper, chicken broth and chicken.
- Stir well and cook for 20 minutes on low heat until the broth is very dry.
- Add the drained corn and peas and the olive
- Mix well and keep on low heat for another five minutes, smothering with the pan lid.
- Assembly On a platter greased with margarine, place a layer of puree
- Pour the chicken stuffing on top and place a layer of mozzarella and ham.
- Cover the rest with the puree.
- Sprinkle with Parmesan cheese and bake in the preheated oven until golden.
- Grandma’s tip You can use these same ingredients changing only the type of meat, for example, instead of chicken, use ground meat, it’s as good as
