Frango cake

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 2 tsp, leveled chicken broth, instant
• 4 tbsp olive oil
• 2 garlic cloves, finely chopped
• 1 onion(s), finely chopped
• 200 g tomatoes, chopped, from the can
• 150 g corn
• 150 g peas
• 125 ml water
• 250 ml milk
• 180 ml oil
• 2 eggs
• 250 g wheat flour
• 1 tbsp baking powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Brazilian chicken pie – light and delicious

For the filling, bring the stock powder, olive oil, and water to a boil in a deep pan, add the whole chicken breast fillets, and cook until the meat is nice and tender. Remove the chicken breast fillets from the stock and set aside. Simmer the remaining stock along with the chopped garlic, onion, and canned tomatoes. Shred the chicken breast fillets. It’s best to pull them into bite-sized pieces, for example, using two forks. Add the peas and corn to the simmering stock. Return the shredded chicken to the stock and continue simmering until a relatively dry consistency is achieved (the filling should no longer be runny). For the batter, combine the milk, cooking oil, and eggs in a bowl until you have a smooth batter. Mix the flour, salt, and baking powder and stir into the batter in portions to avoid lumps. Pour half of the batter into a greased springform pan, then carefully spread the filling on top. Cover with the remaining batter. Bake at 200 °C for about 25 minutes until the crust is golden brown.