CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Vegetables, Meats, Grains |
Brazilian |
Brazilian r |
1 |
Servings |
INGREDIENTS
1 |
lb |
Less 2 tb all purpose flour |
2 |
|
Egg yolks |
1/4 |
lb |
Crisco |
1/2 |
c |
Vegetable oil |
1/2 |
c |
Cold water |
1 |
t |
Salt |
1 |
|
3-lb chicken -or- |
2 1/2 |
lb |
Chicken breasts with bones |
|
|
cut up |
2 |
|
Onions, chopped |
2 |
|
Cloves garlic, crushed |
1/2 |
|
Bell pepper, chopped |
4 |
|
Tomatoes, peeled seeded and |
|
|
chopped |
1 |
c |
Heart of palms, chopped |
1/2 |
c |
Chicken stock |
1 |
|
Bayleaf |
1/2 |
t |
Thyme |
1 |
pn |
Chili pepper |
|
|
Salt and pepper to taste |
3 |
T |
Olive oil |
2 |
T |
Flour |
INSTRUCTIONS
Make dough: Place flour and salt in a bowl and cut in the Crisco until
it resembles coarse meal. Add the rest of the ingredients and knead to
form a firm dough. Chill 2 hours. Season chicken with salt and let
stand 1 hour. Rinse. Brown chicken withou skin in the oil. Add the
onions and cook until translucent, Add the bell pepper, the garlic ,
the tomatoes, salt, pepper, bayleaf, thyme and chili pepper. Cover pan
and simmer25 to 30 minutes. Let cool in the sauce. Remove the bayleaf
6 Remove chicken from the sauce and remove the bones. Cut chicken into
bite size pieces. Set aside. ( you should have 1 cup sauce} If not
cook it down to 1 cup or add chicken broth. 7. Stir flour into broth
and add to the sauce in the pan. Cook until thick, stirring
constantly. Cook 2 minutes over high heat. 8. Return chicken pieces to
thickened sauce, off the heat. Stir to combine. Let cool. 9. Wash
hear of palms with lemon and water. Drain well. 10. Roll out dough to
1 1/2 " thick, fold in 3. Divide dough in 2 portions. 11. Roll out
first portion and line a Pyrex with it. The rolled out dough should
pass the edges by 1 inch. 12. Spoon chicken filling into dough, top
with hearts of palms. 13. roll out second portion of dough and place
it on top to cover, Press edges to adhere. 14. Cut off excess dough.
15. Make a chimney on top. Decorate with trimmings. 16. Brush with egg
yolk 17. bake in a preheated 350 F for 30 minutes. NOTES : Freezes
well. Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe
Digest V1 #986 by Leon & Miriam Posvolsky <miriamp@pobox.com> on Jan
06, 1998
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