coconut twist chicken pie - Empadao de frango fofinho con coco

-


CHICKEN FILLING:

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

PIE DOUGH

1 cup Milk
3/4 cup Vegetable or Canola oil
2 Eggs
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.

Set aside!

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

Comments

  1. Gabriela de OliveiraJuly 25, 2013 at 11:23 PM

    Uma delícia!!!!!!!!!!!!!!!!!!

    ReplyDelete
  2. Elise JacksonJuly 31, 2013 at 6:29 PM

    love the name 'fluffy chicken pie coconut twist' Makes it sound so delicious. the picture looks super yummy.

    ReplyDelete

Post a Comment

Popular posts from this blog

Do you get a white ooze when cooking Salmon?

-
Image
Does your salmon often look like this when you cook it? Tried baking, frying, poaching it but this stuff keeps coming out? Quick tip: when cooking salmon it is common for a white sort of cream to come oozing out all around the fish. Though it does not affect the taste. It can be found to be annoying and not pretty. But I found the trick to solving this problem, it happens because salmon is an oily fish, there are many oils within the fish itself. When cooking all of these oils come out in the form of this white ooze, normally from my own experience, when this happens the fish tends to become dry. Because now all of that moisture and oils meant to keep the fish succulent and juicy was just taken out. I found a solution to this problem. To keep all the oils locked in, you need to dry out the surface of the fish.  Before seasoning drizzle a little bit of vinegar on the fish and rub it in well. Continue your seasoning process. You will see that your problem will be resolved. ...
Read more

Cuscus from CaboVerde

-
Image
Mommy Grandma Here is my beautiful mother and my grandmother both of whom I love dearly. Oh, yes. And look at my darling twin sister. My mirror, my look alike. which one am I? Do you know? Well my mom and grandma were  both born in Furna - Brava, Cape Verde also known for its portuguese name as CaboVerde. A portuguese speaking Island off of the coast of West Africa. Me in CapeVerde In CapeVerde just like in any other Country there are many traditional dishes such as 2 of the main ones. Cuscus - a breakfast bread and Cachupa- a heavy soup for lunch. These are 2 of my favorite Capeverdian foods along with others such as funginho, gigacida, and the list goes on. Cuscus is a breakfast food. For those of you who don't know what it is, its similar to a corn muffin or a corn type of bread. It is made fresh and eaten whilst hot off of the stove spread with loads of butter to melt nicely on top. I love eating this with my favorite rasberry tea. Some of you might hate i...
Read more

How do I make hominy corn porridge?

-
Image
Ingredients 2 cups hominy corn 1/2 cup evaporated milk 1 1/2 cups coconut milk 1/2 cup water 3/4 cup condensed milk 1/2 cup cornstarch 1/2 tsp nutmeg 2 tsp vanilla extract pinch salt How to make it: Soak hominy corn in water for a few hours or preferably overnight (If you are making this in a rush and don't have time to presoak your hominy corn. No problem it will just take a little longer to cook because soaking softens the corn.) Put your hominy corn in a pot with about 2 1/2 to 3 cups water and boil on medium high heat for about 30 minutes or until they are very soft that you can cut it with a knife or poke it with a fork. and the water is nearly gone Lower your heat to medium low and take half of your coconut milk and mix in the cornstarch to it until smooth. Put that in the pot as well as the rest of your coconut milk. It will automatically thicken your hominy corn mixture now add in nutmeg, vanilla evaporated milk and condensed milk. Bring to a light boil and...
Read more