Description
A savory Brazilian-inspired baked dish made with tender chicken in a creamy, spicy coconut sauce, layered with a moist batter and baked until golden. Perfect for brunch, lunch, or a unique dinner centerpiece.
Ingredients
- 2 cups cooked, shredded chicken (breast or thigh)
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 1 cup coconut milk
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2–1 tsp chili flakes (optional, for heat)
- Salt and black pepper, to taste
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 cup milk or additional coconut milk
- 3 large eggs
- 1/3 cup vegetable oil or melted butter
- 1/2 tsp salt
- 1/2 cup grated cheese (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a skillet, sauté onion, garlic, and bell pepper in a little oil until softened.
- Stir in paprika, cumin, chili flakes, shredded chicken, coconut milk, lime juice, and cilantro. Simmer until thickened slightly. Season with salt and pepper.
- In a large bowl, whisk together flour, baking powder, salt, eggs, milk, and oil until smooth.
- Pour half the batter into the baking dish, spread the chicken filling evenly over it, then pour the remaining batter on top.
- Sprinkle grated cheese over the top if using.
- Bake for 35–40 minutes, until golden and set in the center.
- Let cool slightly before slicing and serving warm.
Notes
- Leftover rotisserie chicken works perfectly for this recipe.
- For extra flavor, add corn, olives, or spinach to the filling.
- Swap flour for cassava flour or cornmeal for a more traditional Brazilian torta salgada style.
- Make it dairy-free by omitting cheese and using coconut or plant-based milk.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 115mg
