Chicken Catupiry Recipes

FRICASSEE DE FRANGO GRATINADO (CREAMY BRAZILIAN CHICKEN FRICASSEE)

Fricassee de Frango Gratinado (Creamy Brazilian Chicken Fricassee) image

Everyone at home loves this chicken fricassee. A layer of cottage cheese is topped with sliced mozzarella and baked until brown. Delicious!

Provided by julinha

Categories World Cuisine Recipes Latin American South American Brazilian

Time 1h

Yield 6

Number Of Ingredients 11

Ingredients

2 pounds bone-in chicken breast
3 cups water
2 cubes chicken bouillon
2 cups milk
1 ½ tablespoons milk
2 egg yolks
3 tablespoons all-purpose flour
1 (15 ounce) can corn, drained
1 (7.6 ounce) can table cream
1 cup cottage cheese
7 ounces sliced mozzarella cheese

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.

Nutrition Facts : Calories 526 calories, Carbohydrate 22.6 g, Cholesterol 192.1 mg, Fat 24.7 g, Fiber 1.4 g, Protein 50.3 g, SaturatedFat 13.6 g, Sodium 1090.9 mg, Sugar 6.6 g

CHICKEN CATUPIRY

Chicken Catupiry image

Provided by Food Network

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 15

Ingredients

6 giant Idaho potatoes, 1.2 to 1.4 pounds each
1/4 cup vegetable oil
1/3 cup kosher salt
6 boneless, skinless chicken breasts (4 to 4.5 pounds)
6 bay leaves
1/4 cup celery salt
1/4 cup Complete Seasoning (Sazon Completa)
1/4 cup garlic powder
1/4 cup paprika
1/4 cup salt
1 cup cream cheese
1 cup heavy cream
1 cup Catupiry cheese
1 1/2 tablespoons maitre d'hotel butter
Shredded mozzarella-provolone cheese blend, for topping

Steps:

For the baked potatoes: Preheat the oven to 450 degrees F. Scrub the potatoes under running water until clean and free of soil; dry with paper towels. Rub with the vegetable oil and then with the salt.
Place the potatoes on a baking sheet and bake until they reach an internal temperature of 190 degrees F, 60 to 70 minutes.
For the chicken Catupiry topping: While the potatoes are baking, cut the chicken breasts into big chunks. Put the chicken in a pressure cooker and fill with water just to cover. Add the bay leaves, celery salt, Complete Seasoning, garlic powder, paprika and salt. Cook for 20 minutes. Remove from the heat and let the pressure cooker sit until all the pressure is released. Transfer the chicken to a bowl and pull into shreds while still hot. Add the cream cheese, heavy cream and Catupiry. Stir until smooth.
Slice open the baked potatoes and carve out the insides. Add the maitre d'hotel butter to the flesh and make a potato puree. Stuff the potatoes with the puree, then top with the chicken mixture and sprinkle with mozzarella-provolone cheese. Put the potatoes back in the oven and broil until the cheese is melted and golden brown, 5 to 10 minutes.

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