Empadao de Frango

Good evening! This is a great party recipe, and one that you will see often in Brazilian parties. I made it last night and the smell reminded me of Brazil. I had more than my fair share, because it turned out soooo good. Hubby had many helpings too.

One note- when you see the picture, please know that I didn't make enough dough to cover the entire dish- so I used some leftover pie crust dough. I will also share a recipe that uses pie crust, so then again, nothing goes wasted :)

Ingredients
For the dough:
3 1/2 cup of flour
1 cup of butter
1 egg yolk and one egg, beaten
1/2 cup of part-skim ricotta


For the filling:
2 lb of cooked chicken breast, pulled ( I just buy a rotisserie chicken and use the breast meat for this recipe)
2 garlic cloves, smashed and minced
2 tbsp of olive oil
1 tomato, without skin
1 can of corn
1 can of tomato sauce
1 tbsp of flour
3 cubes of chicken bouillon
1/2 can of Kalamata olives, cut in pieces


Directions
For the dough, combine the flour and the melted butter, until mixed well and uniform ( I do it by hand- it is a great stress-reliever :) Add the other ingredients, mixing well. Make it a ball and wrap it in a clear film, and refrigerate for at least 30 minutes. After 30 minutes, split the ball and use the first half to cover a 9'inch pan. Bake at 350 degrees for 10 minutes.

For the filling, place 2 tbsp of olive oil in a heavy pan. Add garlic and cook for 3 minutes, until golden brown. Add chicken, 2 cups of water and 3 cubes of chicken bouillon. Cook for 5 minutes, mixing well. Add the flour, tomato, tomato sauce and corn, and lower the heat, cooking for another 10 minutes. Set aside.

Once the first part of the dough is cooked, add the filling, and take the second half of the dough and cover the entire pan. Use one egg yolk and brush it over the dough to make it golden brown. Like I mentioned in the beginning, I didn't make enough dough, so I used a half pie crust to cover the part that I couldn't get to. This means that if you don't have time to make the dough, you can use frozen pie crust and it will turn out the same way :))

You can notice the pie crust, huh?
Now- if you have time for desert, and you still have peaches, I am posting a Rustic Peach Tart recipe tomorrow night.
Have a great week,
Beijos