Fluffy chicken pie coconut twist - Empadao de frango fofinho con coco
6 Chicken breast
2 tbsp Olive oil
1 cup Mixed vegetables
1 tbsp Garlic
1 medium Onion diced
1/2 Green pepper diced
Chicken seasoning to taste (Lawry salt, garlic salt)
2 tbsp Coconut oil
1/4 cup Sweetened shredded coconut
1 cup Milk
3/4 cup Vegetable or Canola oil
1 1/2 cup Flour
Salt to taste
1 tbsp Baking powder
1 tbsp Shredded mozzarella cheese
MAKING YOUR PIE FILLING
In a large frying pan pour the olive oil and turn on fire to medium low heat. Add the diced onion and pepper, sauté for a minute or two, then add the garlic. Sauté until golden yellow.
On the meantime, clean your chicken breast and season with your favorite seasoning or one of the seasonings I mentioned above. Once the onions are golden yellow, add the chicken to the pan and allow it to simmer/cook all the way through. Don't let the chicken get to dry. If you see it is getting dry, lower the fire and add a tiny bit of water. The whole concept is for the chicken to cook in its own juice.
Remove the chicken from the pan and shred it. I use two forks and shred the chicken into little pieces of shredded chicken. Return the shredded chicken to the same pan and on medium heat, add the mixed vegetables. Let cook for about 2 minutes and add the shredded coconut and the coconut oil, cook until everything is nice and warm. Taste to see the flavoring. If needs more flavor, add to taste. Add one of the seasonings or coconut and coconut oil. Play with the flavors to give it a kick.
MAKING THE PIE DOUGH
Preheat oven to 350*. In a blender, blend together the milk, oil and eggs for a couple of seconds until incorporated. Then little by little add the flour, salt, baking powder. Make sure to keep stopping to scrape the blender, and to add a little at a time and blend until all the ingredients have been added. Then add the shredded cheese and blend for about 5 seconds, just to be able to mix the cheese in the dough.
Get a large rectangular Pyrex, spray pam on it and pour half of the liquid pie dough in the Pyrex. Over the dough, pour the chicken pie filling that you made and set aside. Over the pie filling, pour the remainder of the pie dough. If desired, you may sprinkle the top with extra shredded cheese.
Bake in oven on 350* for about 15 minutes or until dough becomes golden brown and when a knife is inserted it comes out dry.
Let cool off, and enjoy this Chicken pie coconut twist !!!
Recipe By Elsie Da Silva