Brazilian recipe
Whole Wheat Chicken Empadão
Delicious whole wheat chicken empadão with a crispy crust and creamy filling. A healthy and flavorful option for your main meals or side dishes.
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Ingredients
1 kg cooked and shredded chicken breast
300 g fresh ricotta cheese
Milk (to bind the filling)
Chopped parsley to taste
Chopped chives to taste
1 cup cornstarch
1 cup whole wheat flour
1 cup all-purpose flour
1 cup wheat bran
1 egg
1 teaspoon salt
1 tablespoon baking powder
100 g margarine
Soybean oil (to bind the dough)
1 egg yolk (for brushing)
300 g fresh ricotta cheese
Milk (to bind the filling)
Chopped parsley to taste
Chopped chives to taste
1 cup cornstarch
1 cup whole wheat flour
1 cup all-purpose flour
1 cup wheat bran
1 egg
1 teaspoon salt
1 tablespoon baking powder
100 g margarine
Soybean oil (to bind the dough)
1 egg yolk (for brushing)
Where to find ingredients
Ingredients for this recipe can typically be found in most supermarkets. Chicken breast, ricotta, eggs, flour, cornstarch, salt, baking powder, margarine, and cooking oil are standard pantry items. Whole wheat flour and wheat bran are usually in the baking aisle. Fresh herbs like parsley and chives are in the produce section. Milk is in the dairy section. For a more authentic Brazilian experience, specialty Latin or Brazilian markets might offer specific types of ricotta or flours, though standard ones work perfectly well. These markets are also good places to find ingredients for the accompanying watercress salad, if it's uncommon in your area.
Preparation method
- Prepare the chicken breast by cooking and shredding it
- In a bowl, prepare the filling: mash or grind the ricotta
- Add about 1/2 cup of milk, 1 tablespoon of cornstarch (or all-purpose flour), and salt to taste, mixing well to bind
- Incorporate the chopped parsley and chives, and other seasonings of your preference
- Let the filling cool
- In another large bowl, mix all the dry ingredients for the dough: cornstarch, whole wheat flour, all-purpose flour, wheat bran, salt, and baking powder
- Add the egg and margarine to the dry mixture and begin working the dough, as if making a crumble topping
- Gradually add soybean oil, just enough to bind the dough and have it start to come away from your hands without sticking
- To assemble the empadão, prepare the top crust: place a portion of the dough in a plastic bag and roll it out into a rectangular shape, large enough to cover your baking dish
- In a baking dish approximately 30 cm in diameter, line the bottom and sides with the remaining dough, which should be rolled out thinner
- Fill the dish with the cooled chicken filling
- Cover the filling with the top crust prepared in the plastic bag
- Brush the surface of the crust with an egg yolk
- Bake in a preheated oven at 200°C (390°F) for approximately 30 minutes, or until golden brown
- Serve the empadão hot, accompanied by brown rice and watercress salad
Observations
Whole wheat chicken empadão is a healthier variation of the traditional Brazilian recipe, offering a nutritious alternative without sacrificing flavor.
This recipe combines a crispy whole wheat crust with a savory chicken and ricotta filling, making it an excellent choice for those seeking balanced, practical, and comforting meals. It's ideal for lunches, dinners, or even for packing in lunchboxes.
This recipe combines a crispy whole wheat crust with a savory chicken and ricotta filling, making it an excellent choice for those seeking balanced, practical, and comforting meals. It's ideal for lunches, dinners, or even for packing in lunchboxes.
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