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Empadao De Galinha (brazilian Style Chicken Pie Oct 88)

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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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