A dish that is part of our gastronomic history and very easy to make.
A dish that is part of our gastronomic history and very easy to make.
Recipe for 4 people.
Classic (no restrictions), Gluten Free
Preparation: 00:50
Interval: 00:20
TOOLS
1 cutting board(s), 1 kettle, 1 pressure cooker, 1 bowl(s)
EQUIPMENT
conventional
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Ingredients EASY CHICKEN STUFFING
– 600 g of boneless chicken breast
– lemon to taste, juice
– olive oil to taste, for the sautéing
– 1 unit of onion, chopped
– 2 cloves of garlic, chopped
– 1/2 carrot(s), peeled and grated
– 2 stalks of celery, 7 to 10 cm each, coarsely chopped
– 1/2 unit of finger-de-moça pepper, seedless, chopped.
– 1/2 can of peeled tomatoes, diced, with juice.
– parsley to taste
– 2/3 cup(s) cream cheese
– 2 bay leaves
– Salt to taste
– pepper to taste B
Ingredients TO FINISH
– potatoes with straw to taste
PREPARATION:
- Separate the recipe ingredients and utensils.
- Wash and dry the boneless chicken. Transfer to a bowl and season with lemon, salt and pepper. Cover with cling film and leave to marinate for about 20 minutes.
- Bring a kettle of water to the boil.
- Wash, peel and chop the onion and garlic.
- Wash and coarsely chop the celery.
- Wash, dry and chop the parsley.
- Wash, remove the seeds and chop the chilli.
PREPARATION:
Stuffing – Chicken Fricassee:
- Heat a pressure cooker and add a drizzle of oil.
- When hot, add the seasoned chicken and let it brown on each side for about 4 minutes.
- Remove the chicken from the pan and set aside on a serving platter.
- In the same pan, sauté the onion, garlic, carrot and celery (add a little more oil if necessary) until the onion is transparent.
- Add the chilli and brown a little more.
- Add the peeled tomatoes with the juice and season with salt and pepper.
- Fry for another 3 minutes, stirring occasionally to prevent it from burning.
- Return the chicken to the pressure cooker and add enough boiling water to cover it.
- Add the bay leaf.
- Raise the heat, cover and let it come to pressure.
- Lower the heat to medium/low and cook for 20 minutes after bringing to pressure.
Stuffing – Chicken Fricassee:
- Once the estimated cooking time has passed, turn off the heat.
- Using a fork, lift the valve to remove the pressure – do this step very carefully.
- Open the pan to make sure the meat is well cooked.
- Cover the pan again and shake it to shred the chicken, or do it with the help of two forks.
- Turn the heat back on to medium heat and when the chicken comes to a boil again, add the cream cheese and mix well.
- Cook, uncovered in the pan, stirring for about 5 minutes: it should be quite creamy.
- Add the chopped parsley and season with salt and pepper.
- Turn off the heat and remove the bay leaf.
FINALIZATION AND ASSEMBLY:
- Place the chicken fricasse in a deep dish or, if you prefer, distribute among the plates.
- Finish with straw potatoes.
b) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
