Saucepan@saucepan · Shared this recipeFollowBrazilian · dinnerEscondidinho De Frango (Brazilian Chicken Shepherd's Pie)A Brazilian casserole of shredded chicken in tomato sauce, topped with mashed cassava and melted cheese.total1 hr 30 minprep50 mincook40 minservings8Original recipe on easyanddelish.comKeep this recipeAdd a copy of Escondidinho De Frango (Brazilian Chicken Shepherd's Pie) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servingsFor the mashed cassava/yuca:2.2 lb cassava or yuca, frozen or fresh (if you prefer, use potatoes instead, 1 kg)2 tbsp butter, softened or melted1 -1/4 heavy cream, warm, or whole milk or coconut milk1 tbsp Knorr chicken flavored bouillon powder, optionalSalt and pepper to taste2 cup any shredded melting cheese of your preference ), (e.g. Gruyère, white cheddar, fontina, gouda, etcFor the chicken:6 strips thick-cut uncooked smoked bacon, medium diced0.5 large yellow onion, small diced2 garlic cloves, minced1 /2 pounds roasted chicken, shredded, about 700 g1 cup collard greens, cut into thin strips0.5 cup dry white wine1 /2 cups tomato sauceSalt and pepper to taste1 cup cooked corn kernels0.25 cup chopped parsley or cilantroStepsClear checksTap an ingredient or step to check it off.1Step 1: If using fresh cassava or yuca, peel it first (frozen cassava is already peeled). Place peeled cassava in a pot filled with cold water and boil over high heat for about 15-20 minutes or until fork-soft.2Step 2: Remove from the heat, reserve about 1 cup of the water, and drain. Place cooked cassava on a cutting board and while still warm but can be handled without burning, remove the woody fiber from the center.3Step 3: Place warm cassava back into the pot, pour the reserved warm water on top, and mash very well using a masher. Stir in the butter, heavy cream, chicken bouillon (optional), salt and pepper to taste. Set aside. Cheese will be used later in the assembling of the dish!4Step 4: Preheat oven to 350 degrees F (177 degrees C). Butter or spray (with non stick cooking spray) a 13 x 9-inch (about 33 x 23 cm) baking dish and set aside.5Step 5: In a medium to large non stick dutch oven, cook the diced bacon over medium-high heat for about 5-6 minutes, stirring occasionally with a wooden spoon. Remove bacon from the pan with a slotted spoon, place into a bowl or plate, and set aside.6Step 6: In the same pan where bacon has just cooked, sweat the onion in the residual bacon fat over medium heat for about 2-3 minutes, stirring occasionally. Then, add the minced garlic and let cook for about 1 minute over medium heat.7Step 7: Add the shredded chicken and sauté over medium-high heat for 1-2 minutes, stirring occasionally. Add the greens and sauté for about 1 minute.8Step 8: Add the wine and let almost evaporate. Stir in the tomato sauce, the reserved cooked bacon, and salt and pepper to taste. Let cook uncovered over medium heat for 3-4 minutes.9Step 9: Remove from the heat, stir in the cooked corn kernels, and the chopped parsley or cilantro. Set aside.10Step 10: Spoon chicken mixture in one single layer into the greased baking dish. Layer mashed cassava/yuca on top of the chicken layer.11Step 11: Finish by sprinkling shredded cheese on top of the mashed cassava/yuca, distributing uniformly. Cover tightly with a sheet of aluminum foil (make sure that the foil does not touch the cheese or grease the inner part of the foil with cooking spray so cheese won't stick to the foil).12Step 12: Bake for 30-40 minutes. Serve escondidinho de frango warm by itself or accompanied by a fresh salad or steamed vegetables.getsaucepan.com/r/b0ed66b4-e191-4862-8d52-62e8a3a83ac1 · Original: https://www.easyanddelish.com/escondidinho-de-frango-brazilian-chicken-shepherd-pie/
