Torta De Frango

Summary

Ingredients

• 500 g chicken breast fillet (s)
• 2 teaspoons, leveled chicken broth, instant
• 4 tablespoon olive oil
• 2 clove (s) garlic, finely chopped
• 1 onion (s), finely chopped
• 200 g tomatoes, chunky, from the can
• 150 g corn
• 150 g peas
• 125 ml water
• 250 ml milk
• 180 ml cooking oil
• 2 egg (s)
• 250 g wheat flour
• 1 tablespoon baking powder

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Instructions

1. For the filling, bring the stock powder, olive oil and water to a boil in a deep pan, add whole chicken breast fillets and cook until the meat is nice and tender. Remove the chicken breast fillets from the broth and set aside.
2. Simmer the rest of the broth along with the chopped garlic, onion and canned tomatoes.
3. Chop up the chicken breast fillets. They are best e.g., plucked into bite-sized pieces with two forks.
4. Add the peas and corn to the simmering broth. Add the chopped chicken to the broth and continue to simmer everything together until a relatively dry consistency is reached (the filling should no longer be runny).
5. For the dough, mix the milk, cooking oil and eggs in a bowl to form a homogeneous dough. Mix the flour, salt and baking powder and stir into the dough in portions so that no lumps are formed. Pour half of the dough into a greased springform pan, then carefully spread the filling on top. Cover with the rest of the batter.
6. Bake at 200 ° C for about 25 minutes, until the crust is golden brown.