Fricassee De Frango Gratinado Creamy Brazilian Chicken Fricassee Recipes

CHICKEN FRICASSéE WITH SHOESTRING POTATOES

Steps:

• Preheat to 350 degrees F.
• Boil chicken in either chicken stock or water with salt and ground black pepper until fully cooked. Remove from the liquid, let cool enough to handle, and roughly shred. Place into a medium pot and reserve.
• Blend heavy cream, corn, and cream cheese in a blender until obtaining a thick, creamy, homogeneous mixture. You may need to stop blender more than once and stir. Pour over the chicken, add the sliced olives, salt and pepper to taste, and cook mixture on medium heat, stirring, for 2-4 minutes.
• Place mixture into a medium baking dish, top evenly with the shredded cheese, and bake for about 20 minutes. Remove from the oven and top with the shoestring potatoes. Serve by itself, with white rice, or a fresh salad. Enjoy!

FRICASSEE DE FRANGO MARAVILHOSO (MARVELOUS BRAZILIAN CHICKEN FRICASSEE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with butter.
• Heat olive oil in large skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add chicken; cook and stir until heated through, 3 to 5 minutes. Season with salt and pepper. Remove from heat.
• Dissolve flour in chicken broth in a saucepan over medium heat. Bring to a boil; cook, stirring often, until broth thickens, about 5 minutes. Pour in cream and parsley; mix well until smooth.
• Layer chicken, cream mixture, corn, and olives in the greased baking dish. Cover with cream cheese and potato sticks.
• Bake in the preheated oven until top is golden, about 20 minutes.

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.