Brazilian-Style Chicken Pie (Torta de Frango) recipe

Ingredients

For the filling:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups cooked, shredded chicken breast
• 1 medium tomato, chopped
• 1/2 cup green peas (optional)
• 1/2 cup corn kernels (optional)
• 2 tablespoons tomato paste or sauce
• Salt and black pepper to taste
• 1 tablespoon chopped parsley

For the batter:

• 3 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup grated Parmesan cheese (optional, for added flavor)

Instructions

1. Prepare the filling:
   • In a skillet over medium heat, heat the olive oil.
   • Add the chopped onion and cook until translucent.
   • Stir in the garlic, and after 30 seconds, add shredded chicken, tomato, peas, corn, and tomato paste.
   • Cook for about 5–7 minutes, until everything is well mixed and slightly thickened.
   • Season with salt, pepper, and chopped parsley. Let it cool slightly.
2. Make the batter:
   • In a blender, combine eggs, milk, and oil. Blend until smooth.
   • Add flour, baking powder, salt, and Parmesan (if using). Blend again until fully combined and smooth.
3. Assemble the pie:
   • Preheat oven to 180°C (350°F).
   • Grease a medium baking dish.
   • Pour half of the batter into the dish.
   • Evenly spread the chicken filling over the batter.
   • Pour the remaining batter on top, smoothing out with a spatula.
4. Bake:
   • Bake for 35–45 minutes, or until the top is golden and a toothpick inserted comes out clean.
5. Serve:
   • Let it cool slightly before slicing.
   • Serve warm or at room temperature. Great with a salad or on its own!

Let me know if you’d like a cheese topping or a version with vegetables only!