Here you'll learn 6 delicious chicken with catupiry recipes that are easy to make and super tasty, see below
INGREDIENTS
- 1 kg shredded chicken breast
- 1 and a half cans of cream
- 1 grated onion
- 2 heads of garlic
- 1 can of green corn
- salt to taste
- 2 tablespoons butter
- Salt to taste
- Green seasoning to taste
- 400 grams of catupiry
- 100 grams of grated Parmesan cheese
- 300 grams of straw potatoes (optional)
PREPARATION METHOD
First, add the butter, onion and garlic and let them brown
Then add the rest of the ingredients, except the Parmesan and the straw potatoes, and bring to the boil over a low heat, stirring well until a creamy consistency forms
Line a platter with straw potatoes, then pour in the cream and top with the cheese
Finally, bake in the oven for 20 minutes and enjoy your Chicken with Catupiry
CHICKEN WITH CATUPIRY GRATIN
INGREDIENTS
- 2 peeled and seeded tomatoes
- Salt, black pepper
- Half a cup of oil
- 1 kg shredded cooked chicken breast
- 300 grams of catupiry
- 1 onion
PREPARATION METHOD
First cook the chicken in the pressure cooker for 30 minutes with 1/2 liter of water, then let it cool and shred it carefully, then take the remaining stock and set it aside.
Next, heat the oil in a pan, fry the onion and tomato and then add the chicken. Sauté a little and add the reserved stock.
When the chicken is dry, place some of the catupiry in a baking dish and put the chicken on top.
Take the rest of the catupiry and place it on top of the chicken and bake in the preheated oven until the catupiry has melted.
Your chicken with catupiry gratin is ready!
CHICKEN BAGUETTE WITH CATUPIRY
INGREDIENTS
- 500 grams of wheat flour
- 20 grams of fresh yeast
- Half a tablespoon of salt
- Half a tablespoon of sugar
- 1/2 tablespoon powdered milk
- 1/2 tablespoon margarine
- 1 cup water
FOR THE FILLING
- parsley
- salt to taste
- catupiry to taste
- 1/2 chicken stock
- 300 grams of cooked and shredded chicken
- Half a medium onion, chopped
- 1 chopped garlic clove
- 1 tablespoon ketchup
PREPARATION METHOD
First, put the yeast and sugar in a bowl, then the yeast should melt, stir with a spoon to mix.
Then add approximately 100 grams of wheat flour and a little water and mix until it doesn't stick together and looks like a "sponge" (if necessary, add more flour).
Then leave it to rest for 10 minutes and add the rest of the ingredients until it loosens from your hands.
Add more flour if it's still sticky, until it's like bread dough and knead it well.
Let the dough rest in the bowl covered with a cloth for 40 minutes (the dough should double in size).
FILLING
First, cook the chicken and shred it. In another pan, sauté the onion and garlic in butter until they are golden brown, then add the shredded chicken and mix well.
Then stir for about 3 minutes and add the ketchup so that the chicken takes on a slightly orange color, then add the chicken stock dissolved in a little warm water.
Wait for the chicken to dry out enough, turn off the heat, add parsley to taste and set aside.
After 40 minutes, remove the dough from the microwave and sprinkle a little flour on a smooth surface.
Then roll out the dough into a rectangular shape, not too thick but wide enough, place the filling inside and then roll it up like a roulade.
Finally, sprinkle plenty of grated Parmesan cheese on top and bake in the preheated oven for about 25 minutes.
When the pasta and cheese are golden brown, it's ready!
POTATO BREAD WITH CATUPIRY
INGREDIENTS
- 3 tablets of bread yeast
- 600 grams of boiled potatoes
- 1 kg and about 200 grams of wheat flour
- 1 1/2 tubs of catupiry
- 2 sifted egg yolks
- 4 eggs
- 1 cup oil
- 1 cup warm water (you can use the water from cooking the potatoes)
- 100 grams of sugar
- 1 tablespoon salt
PREPARATION METHOD
First, cook the potatoes and then, when they are cooked, drain off the water and set the potatoes aside.
Next, beat the eggs, oil, potato cooking water, sugar, salt and yeast in a blender and then gradually add the cooked potato until the blender's propeller stops whizzing and starts spinning.
Place the dough in a bowl and gradually add the wheat flour, stirring constantly with a spoon.
When it becomes difficult to stir, transfer the dough to a table sprinkled with flour and keep adding flour from the sides to the center until it is smooth and homogeneous and no longer sticks to your hands. Be careful not to add too much flour, as this can make the dough tough.
Then make a ball out of the dough and place it in a bowl sprinkled with flour, then cover and leave to rise until it has doubled in volume.
After doubling in volume, knead the dough again to remove all the air, then divide the dough into regular sizes and shape the loaves into balls.
Open each one with your hands and fill with the catupiry cheese, then place them on a baking tray greased with margarine and brush with the egg yolk.
Place in the oven and bake at a low temperature, increasing to medium just before browning.
CHICKEN AND CATUPIRY STUFFED POTATOES
INGREDIENTS
- salt to taste
- 100 grams of mozzarella
- catupiry to taste
- chopped olives
- 1 can of green corn
- chopped and fried bacon
- 1 can heavy cream
- 1 packet of straw potatoes
- 6 large potatoes
- 1 chicken breast, cooked and shredded
- 1 chicken stock cube
- 1 tablespoon of oil
- 1 finely chopped onion
- 3 well-mashed garlic cloves
- 1/2 carton of tomato sauce
- oregano, green smell to taste
PREPARATION METHOD
First, cook the potatoes with a little salt and set aside. Next, cook the chicken breasts in a pressure cooker with water, salt and the chicken stock cube. Reserve some of the cooking water. Once the chicken has cooled, shred it.
Then heat the oil and fry the onion and garlic, add the chicken, tomato sauce, oregano, green smell, salt and a little of the chicken's cooking water. Then sauté well and set aside.
HOW TO ASSEMBLE
In a bowl, place each potato, cut them in half and mash the core, add the mozzarella, catupiry, sour cream, a little of the sautéed chicken, olives, green corn, fried bacon and finally the straw potatoes.
Your stuffed potatoes are ready!
CHICKEN DRUMSTICK WITH CATUPIRY
INGREDIENTS
MASS
- 1 liter of milk
- 1/3 cup oil
- 1 and a half tablespoons of salt
- Half a kilogram of wheat flour
- Breadcrumbs for breading
FILLING
- Half a kilogram of shredded and seasoned chicken
- 250 grams of catupiry
The preparation method for this recipe is very simple and I'm sure that if you follow it step by step you will be able to make your recipe, it will be wonderful.
PREPARATION METHOD
MASS
First, put the milk, oil and salt in a saucepan and bring to the boil.
Then, when it's bubbling, pour in all the flour at once and stir constantly until the dough is smooth.
Remove the dough from the pan and place it on a flat surface, then cover it with a cloth and wait for it to cool down before handling it.
Then knead the dough so that it is smooth and homogeneous. Open the dough with your hand and place a layer of catupiry and then the shredded chicken.
Shape into drumsticks, roll in breadcrumbs and fry in hot oil.
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