Vídeo: EMPADÃO DE FRANGO CREMOSO SIMPLES | DESMANCHA NA BOCA | Gabriel Freitas

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Hi everyone, how are you? Today I bring here to the channel the recipe for chicken casserole, in today’s video you will see that the filling is very creamy and I don’t add cream cheese, I will teach you a version of chicken filling that you will love, so watch the full video , okay? The dough for this casserole is one that melts in your mouth, it is a truly sensational recipe . So, let’s stop talking? I’m here to teach you today’s recipe. Combined? Let’s go! Here, guys, we are going to make a very tasty chicken filling, you will see that it is simple, why? because I already cooked my chicken seasoned, look. Do you see the color of the chicken? How wonderful! I cooked the chicken with garlic, onion, lemon pepper and smoked paprika, okay? That’s why it has this wonderful color here, this chicken here that I cooked, I also took part of the broth that we’re going to use here for a cup of tea and the rest I’m going to make into a creamy chicken gratin, okay? If you want the recipe for this chicken too, comment a lot, share today’s video a lot and if it resonates well, then I’ll bring you this new chicken recipe, let’s stop talking and leave here, inside I’ll put a spoonful of butter soup to melt and then I’m going to add the three cloves of garlic and then the butter melts and sautés this garlic, let me put it here, okay guys, I haven’t turned on the heat yet, I’m going to put it here on medium heat and then we’ll wait the butter melts and we are going to sauté the garlic, the butter melted while sautéing the garlic, okay? Then I’m going to add a tablespoon of wheat flour, the one that doesn’t have yeast, the traditional one, you keep stirring, and it forms a dough, you see, then I’m going to keep sautéing this dough for about 20 seconds and I’m going add our broth, I’ll show you, here now is the braised pasta, I add a cup of chicken broth , guys, this broth is natural broth, okay? It’s the broth in which I pressure-cooked the chicken to shred it both for the creamy chicken au gratin recipe and for the casserole, I’m making casserole today because it’s Mother’s Day week, right, and tomorrow May 10th is Mother’s birthday. My mother, she loves casserole, so I’m making the recipes she likes, see? This week I made the cake with strawberries and lemon that she loves and that chocolate dessert with egg yolk cream, here I’m going to stir it a little guys until it thickens, this will be the base to make this chicken creamy, you’re going to love it make the chicken filling like this, mix, mix, which dissolves that dough and thickens the broth, see? Here we formed our flavor base cream, guys, look, pure chicken flavor here, very seasoned, look at the cream, guys, what a beautiful thing, I’m going to pause the heat just so I can add 500 grams of chicken, right? I’ve already cooked it shredded, which is seasoned chicken, a can of green corn, you can add peas, because here at home we don’t like peas very much, so I don’t add them, here I have a little chopped olives, quantity to taste, okay, guys? I come to eat this tomato paste tea cream, it’s a chicken filling that’s easy, you can see it’s not difficult, I’m going to mix it here first and then I turn the heat back on, in this case this one doesn’t have a fire because it’s electric, right? I turn it on, you’ll see that the chicken is creamy, it doesn’t have broth, it’s well coated, look, I’m stirring here, you’ll already be able to see what I’m talking about, It’s an excellent filling for casserole, because you have You have to be careful, guys, when you’re making casseroles, so as not to leave broth in the chicken filling, you know? You can’t do it, otherwise the broth will leave the dough raw, look at the texture of this chicken full of flavor because we used the chicken broth here, guys, look, this is what I’m going to light, turn on the fire again, right, I say fire, people, but it’s the stove, you understand, right? And then I come with a lot of green scent, coriander and green onion, if you don’t like it you can add parsley and here I didn’t add onion because I had already added it to cook the chicken, so I just highlighted the garlic which we love here at home garlic and seasoned it here with the chicken broth, look at this guys, very creamy structured chicken, Perfect filling, sensational, you see? If you want to add any more ingredients here in terms of seasoning, you can feel free, as I said, peas or black pepper, you can add whatever seasoning you want to add, but here for me it’s already perfect, I’ll leave the filling here and let’s prepare the dough for this casserole, it’s too simple, guys. That dough as soon as it melts in your mouth, very delicious. Let’s go there. The filling is cooling down, let’s prepare the casserole dough. Guys, there are several ways to make it. You can make it with margarine, with lard, with lard and butter, with butter, you can make it with mayonnaise, so I can bring several versions here for you, okay? Today I’m going to make it with butter. I have three cups full of wheat flour in here, there can’t be any yeast in it, it’s the traditional one, okay? I add a very generous spoonful of tea salt here, not a tablespoon, okay? a very full teaspoon, I now come with 250 grams of butter, but it could be margarine, it could be as I said, lard, I’ll bring other versions here for you, you can leave it, I put the butter here, you can see it cold, right? Here you use your fingertips, you press until it forms a dough, in a little while I’ll add the eggs, okay? I’m going to first wrap the butter here, like this, pressing it well here I wrap it well, the dough is already forming, you see? But we haven’t figured it out yet, so now that the eggs come in, it’s two eggs, okay? I’m going to add them whole, I already have my hands on the dough, no problem, I’m going here little by little, involving the dough, you don’t need to knead, but it comes together to form a wonderful ball, hey, with those two eggs, the dough arrived to the point, it’s a dough that comes together ready It’s over, you’re not supposed to be beating yourself up, okay? It turns into a wonderful dough, what am I going to do, I’m going to put on the plastic wrap and leave it in the fridge for 10 minutes while the chicken finishes cooling, okay? Then we open it and line the filling mold. Today I’m going to be adding chicken and cream cheese, but it could be chicken and catupiry, chicken and cream cheese, okay? and then we put the lid on, take it to bake, I’ll be right back here guys, I took a third of the dough to make the lid, right, and the rest I put here because I’m going to open the little piece to make the lid, you go back inside a little bag, oh. I put it here in the bag, then I opened two bags, so I could put the dough between the two bags and it wouldn’t stick to the counter, right? But it doesn’t stick, guys, it’s a wonderful dough, and then you roll it out into a thin layer, but not too thin, the size of your pan, spreading it a little, right? I’ll open it here and show you how I’m going to do it. Guys, I opened it here, look, I’m going to assemble it in this 20 by 20 square false bottom shape, okay? Then you take the dough, look, as it was placed on top of the plastic, it’s easier to do everything, look, we put it in here, there’s no problem if it breaks, okay? We’ll adjust it, let me remove the plastic, then I’ll pull it here, look, let’s put it inside and we’ll adjust it and move up, look, here look, I’ve already opened the dough, can you see? A little thick, not thick, you see? It’s not even a finger, but it’s not too thin either, so there’s no secret here, you’re going to add the chicken filling, I’m going to add everyone, see if everything will fit, it will. I’m going to add all the chicken filling, you see it doesn’t have any broth, right? Nothing runs, it’s a very structured filling, and then I’ll spread it well, you see? Spread the filling here, don’t worry, there’s still dough left on top, don’t worry about that, we’ll straighten out the edges later. You’ve spread the chicken here, it’s time to add the cream cheese. I’m going to use cream cheese, but it can be cottage cheese, it can be catupiry, it can be whatever you want at your house, here I have 300 grams, make a layer of cream cheese, look. I’m adding small portions, then I’m adding it little by little too, look. And then I change everything, understand? I prefer to do it like this, you add it, then we spread it, then it can be catupiry, cream cheese, if you don’t want to add anything like that, it can be mozzarella cheese, it’s whatever you like, folks, whatever you like, you’ll use , if you want to add pepperoni, bacon, whatever you like, Here I already put the entire amount, 300 grams, so I’m going to spread it around, you see? It makes it easier to spread, right? Who doesn’t love it, right, guys? Cream cheese and chicken, there’s no way not to like it, Oh, there’s no such thing, that’s it, guys, I made the layer here, you see there’s a little edge on top, okay? You can do it like this, look, pull it inwards. And then we put the cap on, I’m going to show you, look, here I have, guys, the little part there, look, of the cap that I opened, then I’m going to throw it up here, you see? And then there’s no problem, you’ll press it, look, to join it with the little part that’s inside and we’ll cut the burr, look. Keep squeezing. You have to press it, okay, guys? The same thing I’m doing here, look, pressing to join. See? See? Once that’s done, just get a knife, I’ll take it here and show you, take the knife, then you come here, people, and take it away, the knife isn’t cutting anything, right, people, just out of mercy, but it worked to get a better knife, this one, it’s sharp. See, you’re removing the burrs here, guys, here with the dough that was left over, I still made three strips, see, here I have an egg yolk, I’m going to brush it on, and brush it, brush it to give it that beautiful golden color, right, look, apply a lot here, there’s a Yolk, done that, then I’m going to get a little fork here, I’m going to do it just like this, guys, just stop when the gold is applied, the yolk will get a few streaks, see if you think it won’t stay any longer, look, OK, here then I’m just going to make a small hole very close here so as not to run the risk of it stewing, you see, and I’m going to bake it in a preheated oven at 180 degrees approximately 35 40 minutes, let’s go, so that’s it guys, I really hope you enjoyed today’s recipe, guys. You saw the division, right? The cream cheese is well divided with the chicken, the chicken is very creamy, you have no idea how delicious this is, and that’s it, guys, I hope you enjoyed it A super kiss, I’m going to call mom for a kiss Here with you too, okay? She’s here watching me, oh Kiss! Can you see the sun? Bye guys, see you in the next video