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Brazilian-style cassava and chicken stew, known as “Escondidinho de Frango com Mandioca,” is a hearty and flavorful dish that combines tender chicken with creamy cassava. Perfect for family dinners or special occasions, this dish showcases the rich culinary traditions of Brazil.
Ingredients Needed
- 1 lb (450g) chicken breasts or thighs, shredded
- 2 lbs (900g) cassava (mandioca), peeled and cut into chunks
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 cup grated cheese (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Preparation Steps
1. Cook the Cassava
Bring a large pot of salted water to a boil. Add the cassava chunks and cook until tender, about 20-25 minutes. Drain and mash the cassava until smooth. Set aside.
2. Prepare the Chicken
While the cassava cooks, heat olive oil in a large skillet over medium heat. Sauté the onion, garlic, and bell pepper until softened. Add the shredded chicken, season with salt and pepper, and cook for another 5 minutes, stirring occasionally.
3. Assemble the Stew
Preheat your oven to 375°F (190°C). In a baking dish, spread the cooked chicken mixture evenly. Top with the mashed cassava, smoothing the surface. Sprinkle with grated cheese if desired.
4. Bake and Serve
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown. Garnish with chopped fresh parsley before serving. Enjoy your delicious Brazilian-style cassava and chicken stew!