Escondidinho de Frango (Brazilian Chicken Shepherd's Pie)
User Reviews
5
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Prep Time
50 mins
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Cook Time
40 mins
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Total Time
1 hr 30 mins
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Servings
8
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Course
Dinner
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Cuisine
Brazilian, gluten-free
Escondidinho de Frango (Brazilian Chicken Shepherd's Pie)
Description
This Escondidinho de Frango recipe starts with preparing a smooth mashed cassava (or yuca), boiled until tender, then peeled of its fibrous core, mashed with butter, warm cream or milk, chicken bouillon (optional), salt, and pepper to create a rich and creamy topping. The filling comprises diced smoked bacon cooked until rendered, combined with sautéed onions, garlic, shredded roasted chicken, collard greens cut finely, dry white wine, and tomato sauce seasoned with salt and pepper. Corn kernels and chopped parsley are stirred in for texture and freshness.
Once assembled in a buttered baking dish—with chicken mixture layered below and mashed cassava topped with melting cheese covering it—the casserole bakes at a moderate temperature until the cheese melts and lightly browns. This creates a comforting dish with creamy mashed topping and a savory, gently spiced chicken and vegetable base.
Escondidinho de Frango showcases traditional Brazilian flavors, using collard greens and corn to complement the tender smoky chicken and creamy cassava. It functions well as a main dish for family meals.
Ingredients
- For the mashed cassava/yuca:
- 2.2 pounds cassava frozen or fresh (if you prefer, use potatoes instead), 1 kg, or yuca
- 2 tablespoons butter softened or melted
- 1 to 1-¼ heavy cream warm, or whole milk or coconut milk
- 1 to 2 tablespoons chicken bouillon powder optional, Knorr brand, flavored
- salt to taste
- black pepper to taste
- 2 cups melting cheese e.g. Gruyère, white cheddar, fontina, gouda, etc, shredded, any preference
- FOR THE CHICKEN:
- 6 trips smoked bacon medium diced, thick-cut, uncooked
- ½ yellow onion small diced, large
- 2 garlic minced, cloves
- 1-½ pounds chicken shredded, about 700 g, roasted
- 1 cup collard greens cut into thin strips
- ½ cup white wine dry
- 1-½ cups tomato sauce
- salt to taste
- black pepper to taste
- 1 cup corn kernel cooked
- ¼ cup parsley chopped, or cilantro
Instructions
- To prepare the mashed cassava/yuca: If using fresh cassava or yuca, peel it first (frozen cassava, such as Goya brand, is already peeled). Then, place peeled cassava in a pot filled with cold water and let boil over high heat for about 15-20 minutes or until fork-soft. Remove from the heat, reserve about 1 cup of the water, and drain. Place cooked cassava on a cutting board and while cassava is still warm but can be handle without burning, remove the woody fiber from the center. Place warm cassava back into the pot, pour the reserved warm water on top, and mash very well using a masher. Stir in the butter, heavy cream, chicken bouillon (optional), salt and pepper to taste. Set aside. Cheese will be used later in the assembling of the dish!
- Preheat oven to 350 degrees F (177 degrees C). Butter or spray (with non stick cooking spray) a 13 x 9-inch (about 33 x 23 cm) baking dish and set aside.
- To prepare the chicken: In a medium to large non stick dutch oven, cook the diced bacon over medium-high heat for about 5-6 minutes, stirring occasionally with a wooden spoon. Remove bacon from the pan with a slotted spoon, place into a bowl or plate, and set aside. In the same pan where bacon has just cooked, sweat the onion in the residual bacon fat over medium heat for about 2-3 minutes, stirring occasionally. Then, add the minced garlic and let cook for about 1 minute over medium heat. Add the shredded chicken and sauté over medium-high heat for 1-2 minutes, stirring occasionally. Add the greens and sauté for about 1 minute. Add the wine and let almost evaporate. Stir in the tomato sauce, the reserved cooked bacon, and salt and pepper to taste. Let cook uncovered over medium heat for 3-4 minutes. Remove from the heat, stir in the cooked corn kernels, and the chopped parsley or cilantro. Set aside.
- To assemble the escondidinho de frango (chicken pie): Spoon chicken mixture in one single layer into the greased baking dish. Layer mashed cassava/yuca on top of the chicken layer. Finish by sprinkling shredded cheese on top of the mashed cassava/yuca, distributing uniformly. Cover tightly with a sheet of aluminum foil (Please, make sure that the foil does not touch the cheese or grease the inner part of the foil with cooking spray so cheese won't stick to the foil). Bake for 30-40 minutes. Serve escondidinho de frango warm by itself or accompanied by a fresh salad or steamed vegetables. Enjoy!!!
Notes
- This is one version of escondidinho de frango; this recipe includes corn and collard greens in the filling for added texture and flavor.
User Reviews
Overall Rating
5
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