Easy Brazilian Chicken Fricassé Recipe for a Cozy Lunch

Brazilian Chicken Fricassé (Fricassê de Frango) is a beloved comfort food staple in Brazil. It features shredded chicken in a rich, velvety corn sauce, topped with a satisfying crunch. It’s an easy, crowd-pleasing option perfect for a cozy lunch or dinner. Let’s get cooking!

Ingredients for the Brazilian Chicken Fricassé:

Creamy Corn Sauce:

• 1 can (15 oz) whole kernel corn (with the liquid from the can);
• 1 carton (7 oz) heavy cream (creme de leite – or table cream);
• 1 tablespoon butter;
• 1/2 small onion, finely diced;
• Chicken seasoning (or chicken bouillon powder) to taste;
• Salt to taste.

Shredded Chicken Filling:

• 2 cloves garlic, minced;
• 2 cups cooked and shredded chicken breast;
• 1 tablespoon Dijon mustard;
• 1 tablespoon tomato paste;
• 1 cup whole milk;
• 1 cup cream cheese (requeijão cremoso style);
• 2 tablespoons grated Parmesan cheese;
• 1 tablespoon extra-virgin olive oil;
• 1/2 small onion, finely diced;
• Salt and black pepper to taste;
• Fresh parsley, chopped to taste;
• Shoestring potato chips (batata palha) for topping.

How to make Brazilian Chicken Fricassé:

Creamy Corn Sauce:

1. In a saucepan, melt the butter over medium heat;
2. Sauté the onion until translucent and soft;
3. Add the canned corn with its liquid;
4. Season with salt and chicken bouillon to taste;
5. Cook for about 10 minutes over medium heat;
6. Stir in the heavy cream and mix well;
7. Turn off the heat and set aside.

Shredded Chicken Filling:

1. Heat the olive oil in a pan, and sauté the onion and garlic until soft and lightly golden;
2. Add the shredded chicken and stir well;
3. Add the mustard, tomato paste, and milk;
4. Stir until combined into a creamy, homogeneous sauce;
5. Stir in the cream cheese and grated Parmesan;
6. Season with salt, pepper, and fresh parsley to taste;
7. Let it cook for about 5 minutes over medium heat;
8. Turn off the heat and set aside.

Assembly:

1. In a baking dish, spread the corn cream evenly;
2. Top with the shredded chicken mixture;
3. Top with a generous layer of shoestring potato chips and bake in a preheated oven at 350°F (180°C) for about 15 minutes;
4. Serve warm and enjoy!

Tips:

To add more texture and nutrients, feel free to add vegetables like peas or diced carrots to your chicken filling.

Did you know?

The term “fricassé” comes from the French “frire en casserole,” meaning “to fry in a pan.” However, in the Brazilian version, the chicken isn’t fried; it’s boiled or roasted and shredded before being combined with this signature creamy sauce.

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