Torta De Frango Brazilian Chicken Pie Recipes

Steps:

• Take a chicken breast or two and shred it while it cooks.
• Still cooking add tomato sauce, onion, garlic, salt, oregano, pepper, canned corn, and of coarse chopped cilantro.
• Cook until sauce thickened a bit, and all of the chicken is shredded. Adjust to taste.
• Preheat oven to 350º F.
• Put all dough ingredients for the dough into a blender and beat until smooth. Adjust salt and pepper to taste.
• Grease and flour a 9 x 13 inch baking pan.
• Put the pie together for baking: pour half of dough mixture into pan. Add filling. Pour rest of the dough on top.
• Bake until a toothpick comes out clean (about 45 minutes).
• Let it cool, slice and serve with a nice green salad with vinaigrette dressing!
• Note: to the filling you can add 1 red bell pepper chopped. You can also change the recipe using tuna instead of chicken! If you like it hot, add a pinch of chili.

Steps:

• This is very typically Brazilian. Put the flour and the salt in a mixing bowl. Cut the butter into the flour until the pieces are about the size of peas. Add the beaten eggs and mix well. It will probably be too dry and so you will need to add a few drops of water at a time until the mass holds together in a ball. The dough should not be handled too much. Let it sit in the refrigerator for one hour. Put chicken breasts in a marinade of the salt and the lemon juice for 30 minutes. In a large frying pan, heat the cooking oil, fry the onion, garlic, and the chicken breasts and cook until golden. Add the tomato sauce, the bay leaf, salt and pepper to taste. Cover and let simmer for 10 minutes. Turn off the stove and remove the chicken breasts. Pull the chicken breasts apart with 2 forks until stringy. Put the pulled chicken back into the sauce. Add the boiling water along with the peas, olives, beaten egg yolks and the parsley. Mix well and let it continue to simmer for 30 minutes. Preheat the oven to 350 degrees. Roll out about half the crust on a floured surface and put in a pie or cake tin. Cut off the surplus and put in the filling. Roll out the other half of the crust and put on top. Decorate as in the photo and pinch the upper and lower crusts together around the edge. It is also more beautiful if you beat one more egg yolk and paint the top of the pie. Make a few slits in the top for the steam to escape.