Brazilian recipe
Creamy Chicken Dumplings with Queijo Minas
A comforting homemade classic featuring soft potato dumplings stuffed with shredded chicken and melted queijo minas, baked in a rich, creamy tomato sauce. Perfect for sharing!
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Ingredients
1 kg chicken breast
1 kg potatoes
1 pinch salt (for boiling the chicken)
Salt to taste (for boiling the potatoes)
1 tablespoon butter
1 whole egg
1 pinch grated nutmeg
Cornstarch, as needed for texture
1 tin tomato sauce
1 tin table cream
50 g grated parmesan cheese
500 g fresh queijo minas
Chopped black olives (optional)
Dried oregano to taste
1 kg potatoes
1 pinch salt (for boiling the chicken)
Salt to taste (for boiling the potatoes)
1 tablespoon butter
1 whole egg
1 pinch grated nutmeg
Cornstarch, as needed for texture
1 tin tomato sauce
1 tin table cream
50 g grated parmesan cheese
500 g fresh queijo minas
Chopped black olives (optional)
Dried oregano to taste
Where to find ingredients
Chicken breast and fresh produce like potatoes can be easily found at local wet markets or supermarket butcher counters. For the queijo minas, look for 'fresh white cheese' or 'queso fresco' in the refrigerated deli section of larger supermarkets, or check local specialty shops that stock Brazilian or Latin American imports. Table cream is standard in most grocery stores (look for canned cream or thick heavy cream). Cornstarch and basic pantry staples like tomato sauce, butter, and oregano are available in every local grocery aisle.
Preparation method
- Boil the chicken breast in salted water until tender. Drain, shred, and set aside.
- In a pan, mix the shredded chicken with the tomato sauce and simmer for a few minutes. Set aside.
- Boil the potatoes in salted water until they are very soft.
- Drain the potatoes and mash them while still hot using a potato masher or a fork.
- Add the butter, egg, grated nutmeg, and salt to taste to the mashed potato.
- Gradually add the cornflour, mixing until a firm and pliable dough is formed.
- Shape the potato dough into small balls.
- Cut the white cheese into small cubes.
- Stuff each potato ball with a cube of cheese and, if desired, some chopped black olives.
- Seal the balls tightly so the filling does not leak during cooking.
- Arrange the stuffed chicken and potato balls in a baking dish, forming a circle.
- Place the chicken in tomato sauce in the center of the baking dish, between the balls.
- Pour the fresh cream over the balls and the chicken.
- Sprinkle the grated parmesan cheese on top.
- Add oregano to taste.
- Bake in a preheated oven at 180°C for approximately 20-30 minutes, or until golden brown and bubbling.
Observations
These creamy chicken dumplings are a staple in Brazilian comfort food, perfect for family gatherings, hosting friends, or simply elevating your weekend snack game. The magic lies in the tender potato dough, which is packed with savory shredded chicken and authentic queijo minas, then nestled into a luscious tomato sauce and baked until bubbling and golden. It is a hearty, crowd-pleasing dish that perfectly balances the softness of the potatoes with a decadent, cheesy filling.
Prepare to impress your guests with these golden morsels; they truly bring the warmth of a Brazilian kitchen straight to your table.
Prepare to impress your guests with these golden morsels; they truly bring the warmth of a Brazilian kitchen straight to your table.
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