Have you ever thought about making a savory pie with cassava? This recipe delivers an intense, wonderful flavor. This Cassava Chicken Pie is the perfect choice for today—save it for dinner tonight, as it makes for a complete, hearty meal. Let’s get started!
Ingredients for the Cassava Chicken Pie:
Batter:
- 1 cup milk;
- 1 cup vegetable oil;
- 3 eggs;
- 1 tbsp vegetable bouillon powder;
- 2 cups boiled cassava, chopped (yuca);
- 1 1/2 cups all-purpose flour;
- 1 tbsp baking powder;
- Butter and flour for greasing the pan.
Filling:
- 2 tbsp olive oil;
- 2 onions, sliced;
- 2 cups shredded chicken, seasoned to taste;
- 1 1/2 cups shredded mozzarella cheese.
How to make the Cassava Chicken Pie:
- First, blend the milk, oil, eggs, vegetable bouillon, and boiled cassava in a blender until smooth;
- Pour the mixture into a large bowl;
- Add the flour and baking powder, stirring until combined;
- Set aside;
- Now, prepare the filling;
- Heat the olive oil over medium heat, sauté the onions, add the shredded chicken, and fry quickly;
- In a greased and floured baking dish, pour in half of the cassava batter;
- Spread the sautéed chicken mixture evenly over the batter;
- Top with the mozzarella cheese and cover with the remaining cassava batter;
- Bake for 30 minutes in a preheated oven at 390°F (200°C) or until golden brown;
- It’s ready! Feel free to unmold if you prefer.
Recipe Tips:
You can use the same batter base and switch up the filling. Great alternatives include: shredded dried beef (carne seca), ground beef, or shredded slow-cooked ribs.
A bit of trivia about cassava in Brazilian cuisine:
In colonial Brazil, cassava (known as mandioca or yuca) was a staple food for settlers. Used in flour form, it was the base for many dishes like cakes, beiju (tapioca flatbread), soups, and stews. Cassava starch is also processed into pearls to make sagu, a popular dessert. In the North of Brazil, several types of cassava flour are common, such as farinha d’água and tapioca flour (Source: Wikipedia).
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