Empadão de Frango com Farinheira
Empadão de Frango com Farinheira
I've shown you guys a few Empadão recipes by now, but I think this one has been my favorite! The spinach and the farinheira really compliment eachother, and the chicken brings the texture for a great chew. This can feed a family for fairly cheap too, which is always a great thing when it comes to Portuguese Food!
Ingredients
- 5 Large Potatoes, Peeled and cut in half
- 1 lbs Boneless Chicken Breast
- 1 Farinheira
- 1/2 Chourico
- 1/2 cup Spinach, chopped into strips
- 1 egg
- 3 cloves Garlic, chopped
- 1/2 Onion, chopped
- 2/3 cup Milk
- 4 tbsp Butter
- Salt and Pepper to taste
Instructions
- Start off with 2 large pots, filled with water. In pot 1, boil potatoes. In pot 2, boil the chicken and chourico together.
- Preheat oven to 350
- After 10-12 minutes, remove the Chicken and Chourico from pot 2. Shred the chicken. Cut the Chourico into round slices.
- Use pot 2 to also boil the Farinheira whole. Boil it for 10 minutes, remove the skin, and break it up into small chunks.
- In pot 1, boil the potatoes for 30 minutes. Then mash them, adding milk, butter, and seasoning.
- In a saute pan, saute Spinach with Olive Oil, Garlic, and Onions.
- In an oven safe dish, you'll now assemble the Empadao before Baking. Layer it from bottom to top: Mashed Potatoes, Chicken, Spinach, Farinheira, Mashed Potatoes. Brush the top of the whole thing with an egg, and add the chourico on top – whatever pattern you desire.
- Bake in the oven at 350 for about 30-35 minutes. The top should form a bit of a crust (from the egg)