Are you ready to impress your family with a dish that’s not only delicious but also incredibly easy to make? Today, I’m excited to share my recipe for Barquinhos de Batata Frita com Frango Cremoso. This delightful dish features creamy chicken nestled in crispy potato boats, making it a perfect choice for quick family dinners. Plus, it’s one of those easy pasta recipes that you can whip up in no time, making it ideal for busy weeknights!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for 30-minute meals.
- Deliciously creamy and satisfying, a hit with both kids and adults.
- Versatile enough to customize with your favorite ingredients.
- Great for meal prep and leftovers!
- Perfect for those looking for weeknight dinner ideas that don’t compromise on flavor.
Ingredients
To make this scrumptious Barquinhos de Batata Frita com Frango Cremoso, you’ll need the following ingredients:
- 4 medium potatoes, peeled and cut into boat shapes
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 cup grated cheese (mozzarella or cheddar works great!)
- Salt and pepper to taste
- Olive oil for frying
- Fresh parsley for garnish
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s dive into the cooking process! Follow these simple steps to create your Barquinhos de Batata Frita com Frango Cremoso:
- Start by preheating your oven to 400°F (200°C).
- In a large pot, heat olive oil over medium heat. Add the potato boats and fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
- In the same pot, add minced garlic and sauté for about 1 minute until fragrant.
- Stir in the shredded chicken and heavy cream, mixing well. Season with salt and pepper to taste.
- Once the mixture is heated through, remove it from the heat and stir in half of the grated cheese.
- Fill each potato boat with the creamy chicken mixture and top with the remaining cheese.
- Place the filled boats on a baking sheet and bake in the preheated oven for about 15 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh parsley before serving.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your Barquinhos de Batata Frita com Frango Cremoso turns out perfectly:
- For an extra kick, add some red pepper flakes to the creamy chicken mixture.
- If you’re short on time, use rotisserie chicken for a quick shortcut!
- Feel free to swap out the cheese for your favorite variety or even add some spinach for a pop of color and nutrition.
- Make sure to cut the potatoes evenly to ensure they cook uniformly.
How to Serve
This dish is best served hot and fresh from the oven. Pair your Barquinhos de Batata Frita com Frango Cremoso with a simple side salad or some steamed vegetables for a complete meal. It’s also a fantastic option for entertaining guests, as it looks beautiful on the table!
Make Ahead and Storage
If you want to prepare this dish in advance, you can make the creamy chicken mixture a day ahead and store it in the refrigerator. Just assemble the potato boats and bake them when you’re ready to serve. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture!
So there you have it! A delightful recipe that’s perfect for quick family dinners and sure to become a favorite in your household. I hope you enjoy making and sharing this Barquinhos de Batata Frita com Frango Cremoso as much as I do. Happy cooking!
Barquinhos de Batata Frita com Frango Cremoso
Ingredients
potatoes
- 4 large batatas grandes (asterix ou inglesa) (for frying)
- water to cover água para cozinhar
- oil for frying óleo para fritar
- 2 pieces peitos de frango cozidos e desfiados
- 1 piece cebola picada
- 2 cloves dentes de alho picados
- 1 tablespoon azeite
- 1 teaspoon cominho
- 1 teaspoon páprica doce ou defumada
- 0.5 teaspoon cúrcuma (opcional)
- 200 grams requeijão cremoso
- 0.5 cup creme de leite
- to taste salsinha e cebolinha
- to taste sal e pimenta-do-reino
- queijo muçarela ralado queijo muçarela ralado
- optional molho de alho ou tahine
- for garnish hortelã picada para decorar
Instructions
- Data start="1943" data end="1972">Modo de Preparar
- Coze as batatas: lave bem e cozinhe as batatas com casca em água e sal até ficarem macias (nãtilde;o muito moles). Deixe esfriar.
- Refogue o frango: em uma panela, aqueça o azeite e refogue a cebola e o alho. Adicione o frango desfiado, cominho, páprica, cúrcuma, sal e pimenta. Misture bem e deixe dourar por alguns minutos.
- Prepare o recheio: em uma tigela, misture o requeijão, creme de leite, salsinha e cebolinha. Acrescente o frango refogado e misture bem.
- Monte os barquinhos: corte as batatas ao meio, retire parte do miolo formando uma cavidade (como um barquinho). Recheie com a mistura de frango e cubra com queijo ralado.
- Frite: aqueça o óleo suficiente para imergir os barquinhos. Frite-os até ficarem dourados e crocantes. Escorra em papel absorvente.
- Sirva quente, decorado com hortelã picada e molho de alho ou tahine, se desejar.
