Torta De Frango
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- Simmer the rest of the broth along with the chopped garlic, onion and canned tomatoes.
- Chop up the chicken breast fillets. They are best e.g., plucked into bite-sized pieces with two forks.
- 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).
- 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.
- Bake at 200 ° C for about 25 minutes, until the crust is golden brown.
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