Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 cups of cooked, shredded chicken
- 1 can (14.5 ounces) of diced tomatoes
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried oregano
- 1 teaspoon of ground cumin
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of chopped fresh parsley
- 1/2 cup of frozen peas
- 1/2 cup of frozen corn
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 cup of chicken broth
- 1/2 cup of heavy cream
- 2 sheets of frozen puff pastry, thawed
Special Equipment Needed:
- 9-inch round baking dish
- Large skillet
- Whisk
- Rolling pin
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add chicken, tomatoes, paprika, oregano, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Add parsley, peas, and corn and cook for an additional 5 minutes.
5. Remove from heat and transfer mixture to a 9-inch round baking dish.
6. In the same skillet, melt butter over medium heat. Add flour and whisk until combined.
7. Slowly add chicken broth and heavy cream, whisking constantly until mixture is smooth.
8. Bring to a simmer and cook for 5 minutes, stirring occasionally.
9. Pour sauce over chicken mixture in baking dish.
10. Place puff pastry sheets on top of chicken mixture and press down lightly.
11. Bake for 25 minutes, or until puff pastry is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 310
Fat: 16g
Carbohydrates: 22g
Protein: 17g
Substitutions for Ingredients:
- Olive oil: vegetable oil, canola oil, or coconut oil
- Onion: shallot or leek
- Garlic: garlic powder
- Smoked paprika: regular paprika
- Oregano: thyme or basil
- Cumin: chili powder
- Parsley: cilantro or basil
- Frozen peas: fresh or canned peas
- Frozen corn: fresh or canned corn
- Butter: margarine or vegan butter
- All-purpose flour: whole wheat flour or gluten-free flour
- Chicken broth: vegetable broth or water
- Heavy cream: half-and-half or evaporated milk
Variations:
- Add 1/2 cup of shredded cheese to the chicken mixture before baking.
- Use cooked, shredded beef or pork instead of chicken.
- Add 1/2 cup of diced bell pepper to the chicken mixture.
Tips and Tricks:
- To save time, use cooked, shredded rotisserie chicken.
- To make the puff pastry extra flaky, brush it with melted butter before baking.
Storage Instructions:
Pastel de Frango can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve with a side of steamed vegetables.
- Garnish with chopped parsley.
Garnishes:
- Chopped parsley
- Shredded cheese
- Sliced olives
Pairings:
- Rice
- Potatoes
- Salad
Suggested Side Dishes:
- Roasted vegetables
- Steamed broccoli
- Mashed potatoes
Troubleshooting Advice:
- If the puff pastry is not golden brown after 25 minutes, increase the oven temperature to 400°F and bake for an additional 5 minutes.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
Food History:
Pastel de Frango is a traditional Brazilian dish that dates back to the 19th century. It is believed to have originated in the state of Minas Gerais, where it is still popular today.
Flavor Profiles:
Pastel de Frango has a savory flavor with hints of smokiness from the paprika and a subtle sweetness from the peas and corn.
Serving Suggestions:
- Serve with a side of steamed vegetables.
- Serve with a side of rice or mashed potatoes.
- Serve with a side of salad.
Related Categories
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Region: Brazilian
Taste: Savory, Creamy, Herby, Cheesy, Comforting