Brazilian recipe
Creamy Chicken and Potato Casserole (Escondidinho de frango)
Discover how to prepare this comforting and flavorful Brazilian chicken bake, a beloved staple for any hearty lunch or family dinner.
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Ingredients
500 g chicken breast, cubed
1 kg potatoes
1 tbsp butter
2 tbsp olive oil
1 onion, finely chopped
6 tomatoes, chopped
1/2 bell pepper, diced
3/4 cup green olives, pitted and chopped
2 tbsp fresh cilantro, chopped
1 packet onion soup mix (creme de cebola)
800 ml milk
3 cups cooked white rice
Grated mozzarella cheese, to taste
1 kg potatoes
1 tbsp butter
2 tbsp olive oil
1 onion, finely chopped
6 tomatoes, chopped
1/2 bell pepper, diced
3/4 cup green olives, pitted and chopped
2 tbsp fresh cilantro, chopped
1 packet onion soup mix (creme de cebola)
800 ml milk
3 cups cooked white rice
Grated mozzarella cheese, to taste
Where to find ingredients
You can find all fresh produce and meats at local Bahamian grocery stores or neighborhood markets. The 'creme de cebola' (onion soup mix) is a standard Brazilian pantry item often available in the international aisle or specialized Latin food stores.
Preparation method
- Prepare the potato purée by boiling the potatoes until tender, then mash them with the butter and set aside.
- Heat the olive oil in a large skillet and sauté the chopped onion until translucent.
- Add the cubed chicken to the skillet and cook until golden brown.
- Stir in the chopped tomatoes, bell pepper, green olives, and cilantro. Sauté for a few minutes to combine flavors.
- In a separate bowl, whisk together the onion soup mix and the milk until smooth.
- Pour the onion-milk mixture over the chicken in the skillet.
- Simmer while stirring constantly until the sauce thickens to a creamy consistency.
- In a greased baking dish, begin assembling the casserole layers.
- Spread the creamy chicken mixture as the base.
- Spread an even layer of the cooked rice over the chicken.
- Add the potato purée as the next layer, spreading it to cover the rice.
- Finish with a generous topping of grated mozzarella cheese.
- Bake in a preheated oven at 180°C (350°F) for approximately 20 minutes, or until the cheese is bubbling and golden.
Observations
The chicken escondidinho is an absolute classic in Brazilian home cooking, cherished for its soul-warming blend of textures and savory notes. This recipe is the perfect choice for those who value a wholesome meal that consistently pleases the whole crowd. Featuring a layer of succulent shredded chicken combined with light, fluffy rice and topped with a buttery, velvety potato purée, it is all finished off under a blanket of melted cheese, making it a versatile go-to for daily meals or special weekend gatherings.
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