Savory Chicken Cake
In a pan, sauté the onion until translucent, add the garlic and sauté. Add the pepper, the chicken stock and the carrots, mix it all together. Then add the previously cooked and shredded chicken, mix very well. Add the sachet of tomato sauce and some water to moisten the chicken, mix well.Add some parsley, salt to taste and mix.Transfer the chicken to a bowl and cover with a plastic bag, let it cool down completely. Add to the chicken 400g of mayonnaise and mix well until very creamy.Remove all the crusts from the breads.Into a baking dish, place an open sheet of plastic to make it easier to remove the cake. Make a layer of bread slices at the bottom of the dish, fill all the gaps very well, add a layer of chicken, then another layer of bread. Repeat this process until you've used up all the chicken. Top it all with a layer of sliced breads.Cover the baking dish tightly to keep the moisture of the bread, and refrigerate for 3 hours.Unmold the cake and cover with mayonnaise, spread it all over the cake.Garnish with shoestring potatoes, olives, cherry tomatoes and mayonnaise to taste.
Ingredientes
- 1kg of Chicken Breast
- 2 Medium Carrots, Grated
- ½ Bell Pepper, Finely Chopped
- 1 Medium Onion, Chopped
- 3 Crushed Garlic Cloves
- Olives to Taste
- Pepper to Taste
- 1 Chicken Stock Cube
- Salt to Taste
- 1 Sachet of Tomato Sauce
- 400g of Mayonnaise
Topping
- Mayonnaise
Assembly
- 1 to 2 Packs of Sliced Bread
Modo de Fazer
In a pan, sauté the onion until translucent, add the garlic and sauté. Add the pepper, the chicken stock and the carrots, mix it all together. Then add the previously cooked and shredded chicken, mix very well. Add the sachet of tomato sauce and some water to moisten the chicken, mix well.
Add some parsley, salt to taste and mix.
Transfer the chicken to a bowl and cover with a plastic bag, let it cool down completely. Add to the chicken 400g of mayonnaise and mix well until very creamy.
Remove all the crusts from the breads.
Into a baking dish, place an open sheet of plastic to make it easier to remove the cake. Make a layer of bread slices at the bottom of the dish, fill all the gaps very well, add a layer of chicken, then another layer of bread. Repeat this process until you've used up all the chicken. Top it all with a layer of sliced breads.
Cover the baking dish tightly to keep the moisture of the bread, and refrigerate for 3 hours.
Unmold the cake and cover with mayonnaise, spread it all over the cake.
Garnish with shoestring potatoes, olives, cherry tomatoes and mayonnaise to taste.
