1 kg of chicken breast and thigh, cleaned
1/3 cup (60 g) of butter
1 medium onion (100 g), finely chopped
1 teaspoon of dried thyme
6 cups (960 g) of toasted mandioca flour
2 teaspoons of salt
1 kg of chicken breast and thigh, cleaned
1/3 cup (60 g) of butter
1 medium onion (100 g), finely chopped
1 teaspoon of dried thyme
6 cups (960 g) of toasted mandioca flour
2 teaspoons of salt
Place the mashed chicken in a large pressure cooker and cover with 1.5 liters of water
Cover, bring to high heat, and let simmer when it starts to clear
Reduce heat and cook until very tender (about 30 minutes)
Remove from heat, wait for pressure to release, then open the cooker
Drain and chop the chicken
In a large frying pan over medium heat, melt butter and sauté onion with thyme until softened (about 5 minutes)
Add the mashed chicken and stir until heated through, about 5 minutes
Gradually add the toasted mandioca flour while stirring, until lightly browned
Season with salt
Transfer to a serving dish and serve
421 calories per serving
