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!
Prep Time 20 minutes mins
Cook Time 1 hour hr 20 minutes mins
Course Main Course
Cuisine portuguese
- 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
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)
Keyword arroz de farinheira, empadao, empadao receita, receita farinheira, recipe empadao, recipe farinheira empadao