Torta Salgada de Frango
User Reviews
5.0
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
-
Servings
8
-
Calories
573 kcal
-
Course
Main Course, Lunch
-
Cuisine
American
Torta Salgada de Frango
Torta Salgada, a beloved dish in Brazil alongside classics like pão de queijo, offers a flexible base for various meat and vegetable fillings. Today, I'm sharing my recipe for a creamy and delicious Torta Salgada com Frango (savory cake with chicken). This tender, moist, savory cake is stuffed with shredded chicken in a rich tomato sauce and dotted with pieces of cream cheese. It's the perfect meal for a busy week, easily prepared in advance. Simply make the filling one day, let it chill in the fridge, then prepare the savory cake batter the next day, assemble, and bake. Voilà! In just 40 minutes, a delicious dinner is served. This easy, savory cake makes a lovely brunch, lunch, or dinner. It features a tender, moist cake with a flavorful chicken filling. Serve it as a main course with a side salad.This recipe calls for store-bought rotisserie chicken, but any leftover roast chicken or boiled chicken will work. If you love this Torta Salgada de Frango as much as we do, be sure to check out our Torta Salgada and Fish Casserole.
Ingredients
For the Chicken Filling:
- 500 g rotisserie chicken , shredded. You can use boiled chicken if preferred.
- 1 large onion , chopped
- 4 roma tomatoes , chopped
- 1 carrot , grated
- ½ cup can tomato sauce
- 170 g whole kernel corn You can use fresh, frozen, or canned corn. If using canned corn, make sure to drain it. If using frozen corn, there's no need to defrost; simply stir it in at the end.
- ¼ green olives , chopped
- 4 garlic . finely minced or 1 teaspoon granulated garlic
- 1 tablespoon Knorr Chicken flavor Bouillon or 1 to 2 teaspoons kosher salt , adjust to taste
- 3 scallions , white and green parts, chopped
- ½ cup parsley or cilantro , chopped
- ½ teaspoon ground black pepper , to taste
- 2 tablespoons paprika
- 1 tablespoon dried oregano
- 3 tablespoons Extra virgin olive oil or canola oil
For the Savory Cake Batter:
- 375 g (3 cups) all-purpose flour
- 1 heaping teaspoon kosher salt
- 420 ml (2 cups) whole milk, room temperature
- ½ teaspoon ground black pepper
- 4 large eggs , room temperature
- 210 ml (1 cup) avocado oil or any neutral-flavored oil
- 1 tablespoon non-Aluminum baking powder
For Topping
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon dried oregano
Instructions
For the Chicken Filling:
- Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the tomatoes, onion, grated carrots, garlic, chicken bouillon, and the white part of the scallion and cook until most of the liquid from the tomatoes has evaporated and the mixture is thickened about 20 minutes.
- Stir in the green parts of the scallions, cilantro, black pepper, oregano, and paprika. Add the shredded chicken, tomato sauce, corn, and green olives to the skillet, stirring gently, until just combined. Turn off the heat and set aside to cool.
For the Savory Cake Batter:
- Preheat the oven to 350 degrees F. Butter the bottom and side of a 13× 11-inch (4 quarts) rectangular pyrex pan; dust with flour, then tap out the excess; set aside.
- In a small bowl combine the freshly grated parmesan cheese and oregano; set aside.
- In a medium bowl, combine the flour, and baking powder; set aside. In the blender jar, blend the eggs, milk, oil, pepper, and salt. Blend until completely smooth, about 2 minutes.
- Pour the mixture into a large bowl and, using a hand whisk, gently and gradually stir the flour mixture until just combined. Don’t over mix!
- Pour half of the batter into the prepared pan and spread the chicken filling evenly on top. Gradually pour the rest of the cake batter over the filling, making sure you distribute evenly to cover the filling completely. Use a spoon to spread the batter if needed. Sprinkle the grated parmesan and oregano mixture on top of the batter.
- Bake the savory rotisserie chicken cake for about 45 minutes or until a toothpick inserted in the middle comes out clean. Remove the torta Salgada and let it cool for 10 minutes. Cut the it into squares and serve warm. Enjoy!
Notes
- How to Store & Reheat
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat portions in the microwave for 1 minute or in a preheated 350°F oven (wrapped in foil) for 15 minutes until warm.
- Make Ahead
- The chicken filling can be made two days ahead.
User Reviews
Overall Rating
5.0
You'll Also Love
