Chicken-Stuffed Potato Cakes
In a large pot, add the skinless chicken drumsticks, the water, the tomatoes and let everything cook for 35 minutes.After this time has passed, drain all the water and remove the bones from the chicken drumsticks.Next, shred the meat and set aside.Now, remove all the tomato skin and set aside.In a large skillet over medium to low heat, add a drizzle of olive oil.Add the chicken we prepared and the tomatoes.Season with the salt, the black pepper, the sweet paprika, the chimichurri, the garlic powder, the onion powder and sauté everything very well for 5 minutes.Remove from the heat and set aside.In a large pot, add the potatoes chopped into smaller pieces and enough water to cover everything.Turn on the heat to medium and let them cook for 20 twenty minutes.After this time has passed, drain all the water from the potatoes and transfer them to a large bowl.Add the butter, the salt, the black pepper and mash everything very well until it becomes a puree.Next, divide into 4 equal parts, shape each of them into a ball, then mold into a shell-like form.Repeat this process with the entire potato mixture.Transfer everything to a medium baking dish, add 25 grams of shredded mozzarella cheese to each one.Add one tablespoon of the chicken filling we prepared.Top with another 25 grams of shredded mozzarella cheese.Place in a preheated oven at 200° C (400° F) and bake for 15 minutes.Serve.
Ingredientes
- 1kg of Skinless Chicken Drumsticks
- 1L of Water
- 4 Tomatoes
- Olive Oil
- 2 Teaspoons of Salt
- 1 Pinch of Black Pepper
- 1 Teaspoon of Sweet Paprika
- 1 Teaspoon of Chimichurri
- 1 Teaspoon of Garlic Powder
- 1 Teaspoon of Onion Powder
Mashed potatoes
- 1kg of Potatoes
- 1 Tablespoon of Unsalted Butter
- 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
- 200g of Shredded Mozzarella Cheese
Modo de Fazer
In a large pot, add the skinless chicken drumsticks, the water, the tomatoes and let everything cook for 35 minutes.
After this time has passed, drain all the water and remove the bones from the chicken drumsticks.
Next, shred the meat and set aside.
Now, remove all the tomato skin and set aside.
In a large skillet over medium to low heat, add a drizzle of olive oil.
Add the chicken we prepared and the tomatoes.
Season with the salt, the black pepper, the sweet paprika, the chimichurri, the garlic powder, the onion powder and sauté everything very well for 5 minutes.
Remove from the heat and set aside.
In a large pot, add the potatoes chopped into smaller pieces and enough water to cover everything.
Turn on the heat to medium and let them cook for 20 twenty minutes.
After this time has passed, drain all the water from the potatoes and transfer them to a large bowl.
Add the butter, the salt, the black pepper and mash everything very well until it becomes a puree.
Next, divide into 4 equal parts, shape each of them into a ball, then mold into a shell-like form.
Repeat this process with the entire potato mixture.
Transfer everything to a medium baking dish, add 25 grams of shredded mozzarella cheese to each one.
Add one tablespoon of the chicken filling we prepared.
Top with another 25 grams of shredded mozzarella cheese.
Place in a preheated oven at 200° C (400° F) and bake for 15 minutes.
Serve.
