6 tablespoons of butter or margarine
6 large pieces of cooked chicken, or leftovers
1/4 cup of wheat flour
1 cup of heavy cream
1 cup of chicken broth
1/2 cup of salted almond crumbs
to taste
Squares of fubá (see recipe below)
Squares of fubá
1/2 cup of wheat flour
2 1/2 tablespoons of active dry yeast
1/2 tablespoon of salt
1 1/2 cups of fine fubá
3 tablespoons of melted butter or margarine
1 well-beaten egg
3/4 cup of milk
6 tablespoons of butter or margarine
6 large pieces of cooked chicken, or leftovers
1/4 cup of wheat flour
1 cup of heavy cream
1 cup of chicken broth
1/2 cup of salted almond crumbs
to taste
Squares of fubá (see recipe below)
Squares of fubá
1/2 cup of wheat flour
2 1/2 tablespoons of active dry yeast
1/2 tablespoon of salt
1 1/2 cups of fine fubá
3 tablespoons of melted butter or margarine
1 well-beaten egg
3/4 cup of milk
Melt 3 tablespoons of butter or margarine in a skillet and fry the chicken pieces
Remove and reserve, but do not let it cool completely
Melt 3 tablespoons of butter or margarine, add flour and mix well
Add heavy cream and chicken broth gradually, cooking until the sauce thickens, stirring constantly
Add almonds and salt to taste
Make squares of fubá
Preheat the oven to 425°F (225°C)
Sift together flour, yeast, and salt
Add the fubá
Mix butter or margarine with egg and milk, add to the flour mixture and mix quickly
Place 1 tablespoon of melted butter or margarine in a refractory dish measuring 20 x 30 cm
Bake until the butter has melted, remove, and let it cool slightly
Spread the fubá mixture in the baking dish, and bake for 25 minutes, or until well cooked
Cut into squares
Cut the squares in half horizontally, and place the chicken on top of the remaining squares
Cover with the remaining squares
Serve with almond sauce
6 portions.
