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     Title: Escondidinho De Frango (Brazilian Chicken Shepherd's Pie)
Categories: Brazillian, Chicken, Dinner Pies
  Servings: 8

           Mashed Cassava/Yuca:
    2.2 lb Cassava (yuca) or potatoes 
      2 tb Butter; softened or melted
      1 c  Cream or coconut milk;
           - warm
      1 tb Chicken bouillon powder
           Salt and pepper 
      2 c  Melting cheese; shredded
           Chicken:
      6 sl Uncooked smoked bacon;
           - thin cut, medium diced
    1/2 lg Yellow onion; small diced
      2 cl Garlic; minced
  1 1/2 lb Roasted chicken; shredded
      1 c  Collard greens;
           - cut into thin strips
    1/2 c  Dry white wine
  1 1/2 c  Tomato sauce
           Salt and pepper 
      1 c  Corn kernels; cooked
    1/4 c  Parsley or cilantro;
           - chopped

Mashed Cassava/Yuca:

If using fresh cassava or yuca, peel it first. Frozen cassava is
already peeled. Then, place peeled cassava in a pot filled with cold
water and let boil over high heat for about 15 to 20 minutes or until
fork-soft. Remove from the heat, reserve about 1 cup of the water,
and drain.

Place cooked cassava on a cutting board and while cassava is still
warm but can be handle without burning, remove the woody fiber from
the center. Place warm cassava back into the pot, pour the reserved
warm water on top, and mash very well using a masher. Stir in the
butter, heavy cream, chicken bouillon (optional), salt, and pepper to
taste. Set aside. Cheese will be used later in the assembling of the
dish!

Preheat oven to 350°F (177°C). Butter or spray (with non stick
cooking spray) a 13x9" baking dish and set aside.

Chicken:

In a medium to large non stick dutch oven, cook the diced bacon over
medium-high heat for about 5 to 6 minutes, stirring occasionally with
a wooden spoon. Remove bacon from the pan with a slotted spoon, place
into a bowl or plate, and set aside. In the same pan where bacon has
just cooked, sweat the onion in the residual bacon fat over medium
heat for about 2 to 3 minutes, stirring occasionally. Then, add the
minced garlic and let cook for about 1 minute over medium heat. Add
the shredded chicken and saute over medium-high heat for 1 to
2 minutes, stirring occasionally. Add the greens and saute for about
1 minute. Add the wine and let almost evaporate. Stir in the tomato
sauce, the reserved cooked bacon, salt, and pepper to taste. Let
cook uncovered over medium heat for 3 to 4 minutes. Remove from the
heat, stir in the cooked corn kernels, and the chopped parsley or
cilantro. Set aside.

To Assemble:

Spoon chicken mixture in one single layer into the greased baking
dish. Layer mashed cassava/yuca on top of the chicken layer. Finish
by sprinkling shredded cheese on top of the mashed cassava/yuca,
distributing uniformly. Cover tightly with a sheet of aluminum foil.
Please, make sure that the foil does not touch the cheese or grease
the inner part of the foil with cooking spray so cheese won't stick
to the foil. Bake for 30 to 40 minutes. Serve escondidinho de frango
warm by itself or accompanied by a fresh salad or steamed vegetables.
Enjoy!

There is more than one way to make escondidinho de frango (or
Brazilian chicken pie). This is my version which takes corn and
collard greens in it.

Recipe by Denise Browning

Recipe FROM: easyanddelish.com
 
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