Escondidinho de Frango (Brazilian Chicken Shepherd’s Pie)… A Super Delicious One Dish Wonder!!!

Yum

Yummm!!!  Our dish today is Escondidinho de Frango (or Brazilian Chicken Shepherd’s Pie), a variation of the popular Escondidinho de Carne Seca (“Sun-dried Beef Shepherd’s Pie”) from my native Northeast region of Brazil.  A true one dish wonder or casserole that can be made from leftovers.  Happy?  If only you could see my beaming smile…

Escondidinho de Frango (Brazilian Chicken Shepherd's Pie)...One dish wonders!!!!

Originally, escondidinho (pronounced es-kohn-jee-JEEN-yoo or es-kohn-dee-DEEN-yoo, depending on the region of Brazil) was made from carne seca (sun-dried beef) topped with mashed cassava and cheese (queijo de coalho).  As you see, it follows the same general concept of a cottage pie, popularly known as shepherd’s pie.  But just as cottage pie has its many variations, so does its Brazilian fellow, escondidinho.  Nowadays, escondidinho may be made from chicken, charque (a meat similar to jerked beef), shrimp, ground beef, or codfish, among other things.  One has not changed though… It is always topped with mashed cassava or yuca and cheese (mostly queijo de coalho).  Although halloumi cheese from Cyprus has a similar taste and texture to queijo de coalho, I adapted my escondidinho de frango to incorporate a simple melting cheese (e.g. fontina, cheddar, gouda, gruyère, asiago, etc).  Similar to the cottage pie in its origins, escondidinho was a dish created by the poor and affordable to all.

Escondidinho de frango can be served by itself (one dish wonder) or accompanied by a fresh salad or steamed vegetables.  It’s really up to you!

I made this escondidinho de frango — along with other dishes–  for a Brazilian friend’s baby shower that I hosted at my house.  I was so happy to eat it again after such a long time, as well as to see everyone’s else excitement at having escondidinho de frango.

I do hope you enjoy this escondidinho de frango as much as we all did…

xx

5.0 from 8 reviews
Escondidinho de Frango (Brazilian Chicken Shepherd's Pie)
 
Prep time
Cook time
Total time
 
Escondidinho de frango (Brazilian chicken shepherd's pie) is a homey, comforting one dish wonder or casserole that can be made from leftovers!!!
Author:
Recipe type: Main dish or one dish wonder
Cuisine: Brazilian
Serves: 8
Ingredients
  • For the mashed cassava/yuca:
  • 2.2 pounds (1 kg) cassava or yuca, frozen or fresh (if you prefer, use potatoes instead)
  • 2 tablespoons butter, softened or melted
  • 1 to 1-1/4 heavy cream (or whole milk or coconut milk), warm
  • 1 to 2 tablespoons Knorr chicken flavored bouillon powder (optional)
  • Salt and pepper to taste
  • 2 cups of any shredded melting cheese of your preference (e.g.Gruyère, white cheddar, fontina, gouda, etc)
  • For the chicken:
  • 6 strips of thick-cut, uncooked smoked bacon, medium diced
  • ½ large yellow onion, small diced
  • 2 garlic cloves, minced
  • 1-1/2 pounds (about 700 g) roasted chicken, shredded
  • 1 cup collard greens, cut into thin strips
  • ½ cup dry white wine
  • 1-1/2 cups tomato sauce
  • Salt and pepper to taste
  • 1 cup cooked corn kernels
  • ¼ cup chopped parsley or cilantro
Instructions
  1. To prepare the mashed cassava/yuca: If using fresh cassava or yuca, peel it first (frozen cassava, such as Goya brand, is already peeled). Then, place peeled cassava in a pot filled with cold water and let boil over high heat for about 15-20 minutes or until fork-soft. Remove from the heat, reserve about 1 cup of the water, and drain. Place cooked cassava on a cutting board and while cassava is still warm but can be handle without burning, remove the woody fiber from the center. Place warm cassava back into the pot, pour the reserved warm water on top, and mash very well using a masher. Stir in the butter, heavy cream, chicken bouillon (optional), salt and pepper to taste. Set aside. Cheese will be used later in the assembling of the dish!
  2. Preheat oven to 350 degrees F (177 degrees C). Butter or spray (with non stick cooking spray) a 13 x 9-inch (about 33 x 23 cm) baking dish and set aside.
  3. To prepare the chicken: In a medium to large non stick dutch oven, cook the diced bacon over medium-high heat for about 5-6 minutes, stirring occasionally with a wooden spoon. Remove bacon from the pan with a slotted spoon, place into a bowl or plate, and set aside. In the same pan where bacon has just cooked, sweat the onion in the residual bacon fat over medium heat for about 2-3 minutes, stirring occasionally. Then, add the minced garlic and let cook for about 1 minute over medium heat. Add the shredded chicken and sauté over medium-high heat for 1-2 minutes, stirring occasionally. Add the greens and sauté for about 1 minute. Add the wine and let almost evaporate. Stir in the tomato sauce, the reserved cooked bacon, and salt and pepper to taste. Let cook uncovered over medium heat for 3-4 minutes. Remove from the heat, stir in the cooked corn kernels, and the chopped parsley or cilantro. Set aside.
  4. To assemble the escondidinho de frango (chicken pie): Spoon chicken mixture in one single layer into the greased baking dish. Layer mashed cassava/yuca on top of the chicken layer. Finish by sprinkling shredded cheese on top of the mashed cassava/yuca, distributing uniformly. Cover tightly with a sheet of aluminum foil (Please, make sure that the foil does not touch the cheese or grease the inner part of the foil with cooking spray so cheese won't stick to the foil). Bake for 30-40 minutes. Serve escondidinho de frango warm by itself or accompanied by a fresh salad or steamed vegetables. Enjoy!!!
Notes
There is more than one way to make escondidinho de frango (or Brazilian chicken pie). This is my version which takes corn and collard greens in it.

Escondidinho de frango is a delicious casserole made from chicken, mashed cassava/yuca, and cheese…Escondidinho de frango is similar to cottage pie. 

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RECEITA EM PORTUGUÊS

Escondidinho de Frango (Brazilian Chicken Shepherd's Pie)... One dish wonders!!!

5.0 from 8 reviews
Escondidinho de Frango
 
Prep time
Cook time
Total time
 
Uma deliciosa refeição completa que poderá ser feita com sobras.
Author:
Recipe type: Prato principal
Cuisine: Brasileira
Serves: 8
Ingredients
  • Para o purê de mandioca:
  • 1 kg de macaxeira ou aipim, congelada ou fresca (se preferir, use batatas descascadas)
  • 2 colheres de sopa de manteiga à temperatura ambiente ou derretida
  • 1 a 1 e ¼ de xícara de (chá) de creme de leite de caixinha (ou leite gordo ou leite de coco), morno
  • 1 a 2 colheres de (sopa) de caldo de galinha Knorr em pó (opcional)
  • Sal e pimenta à gosto
  • 2 xícaras de (chá) de queijo de coalho em tirinhas (ou outro de sua preferência que derreta bem. Exemplo: Gruyère, queijo cheddar branco, fontina , gouda , etc)
  • Para o frango:
  • 6 tiras de bacon defumado (or 1 xícara de charque), picados
  • ½ cebola grande amarela, picada
  • 2 dentes de alho picados
  • Cerca de 700 g de frango assado desfiado
  • 1 xícara de (chá) de couve cortada em tirinhas finas
  • ½ xícara de vinho branco seco
  • 1 e ½ xícaras de (chá) de molho de tomate
  • Sal e pimenta à gosto
  • 1 xícara de (chá) de milho cozido
  • ¼ xícara de salsa ou coentro picado
Instructions
  1. Para preparar o purê de mandioca: Se usar mandioca fresca, descasque primeiro (mandioca congelada já vem descascada). Em seguida, coloque a mandioca descascada em uma panela cheia de água fria e deixe ferver em fogo alto por cerca de 15 a 20 minutos ou até que esteja macia. Retire do fogo, reserve cerca de 1 xícara de (chá) da água e escorra a mandioca. Coloque a mandioca cozida em uma tábua de carne e, com a mandioca ainda morna, remova a fibra do centro. Coloque a mandioca morna de volta na panela, despeje a água quente reservada em cima, e amasse muito bem com um espremedor . Misture a manteiga, o creme de leite, caldo de galinha em pó (opcional), sal e pimenta à gosto. Reserve. O queijo será utilizado mais tarde na montagem do prato!
  2. Preaqueça o forno a 180 graus C (350 graus F ). Unte um pirex grande e fundo (cerca de 33 x 23 cm) e reserve.
  3. Para preparar o frango: Em uma panela grande anti-aderente, cozinhe o bacon picado sobre fogo médio-alto por cerca de 5 a 6 minutos, mexendo de vez em quando com uma colher de pau. Retire o bacon da frigideira com uma escumadeira, coloque em uma tigela ou prato e reserve. Na mesma panela onde o bacon foi cozinhado, cozinhe a cebola na gordura residual do bacon sobre fogo médio por cerca de 2 a 3 minutos, mexendo ocasionalmente. Em seguida, adicione o alho picado e deixe cozinhar por cerca de 1 minuto sobre fogo médio. Adicione o frango desfiado e refogue sobre fogo médio-alto por 1 a 2 minutos , mexendo ocasionalmente. Adicione a couve em tirinhas e refogue por cerca de 1 minuto. Adicione o vinho e deixe evaporar quase que por completo. Junte o molho de tomate, o bacon cozido reservado, sal e pimenta à gosto. Deixe cozinhar destampado sobre fogo médio por 3 a 4 minutos. Retire do fogo, misture o milho cozido e a salsa ou coentro picado. Reserve.
  4. Para montar o escondidinho de frango: Despeje o frango dentro do pirex untado e espalhe para formar uma única camada. Ponha o purê de mandioca por cima e espalhe para formar a segunda camada. Finalize salpicando o queijo em tirinhas por cima do purê de mandioca, distribuindo de maneira uniforme. Cubra bem com uma folha de papel alumínio (Por favor, certifique-se que a folha não toque a camada de queijo ou unte a parte interna do papel alumínio para que o queijo não pregue nele). Leve ao forno por 30 a 40 minutos. Sirva o escondidinho de frango quente sozinho ou acompanhado de uma salada fresca ou legumes no vapor. Bom apetite!
Notes
Há mais de uma maneira de fazer escondidinho de frango. Esta minha versão leva milho e couve.

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51 Responses to Escondidinho de Frango (Brazilian Chicken Shepherd’s Pie)… A Super Delicious One Dish Wonder!!!

  1. Rekha February 24, 2014 at 1:54 am #

    Oh this is sure making me drool. Looks so good.
    Looks like its the Yellow theme going on here :-) Love the color!
    Rekha recently posted…KozhukattaMy Profile

  2. Little Cooking Tips February 24, 2014 at 7:42 am #

    Fantastic recipe Denise! We ‘re gonna have to use potatoes & swiss chard as we don’t have any cassava/yuca or collard greens here, but we’re sure the result will be amazing! Thank you!

    • Denise Browning February 24, 2014 at 7:47 am #

      Thank you, Panos and Mirella! I hope you try it with potatoes and swiss chard then. It is a very homey meal…

  3. Shashi @ http://runninsrilankan.com February 24, 2014 at 9:42 am #

    Wow-that cassava/yuca layer looks incredible! I am a hooooge fan of shepherds pie but have never had it with cassava/yuca before! Loving the collards in the chicken layer – another brilliant idea Denise!

    • Denise Browning February 25, 2014 at 7:21 am #

      Thanks, Shashi! I wish you try to make this one day. It is a family fave!!! xx

      • Out Of The Hat February 27, 2014 at 10:16 pm #

        I love the yucca layer here! I’ve had yucca ‘fries’ with a bright yellow dip at a few different South American restaurants (Venezuelan, Ecuadorian, and some others), but I’ve never even thought of making mashed yucca, let alone making shepherd’s pie with it! I’m really excited to make this now :)

        • Denise Browning February 27, 2014 at 11:05 pm #

          Cassava is a very popular root in South America, used to make an array of both savory dishes and desserts. It is more versatile than potatoes. In Brazil, it is used to make mashed cassava, fries, chips, casseroles, soups, as a thickening agent for stews, etc. It’s great in cakes and also flan. It is the bomb!!! If you make this pie recipe, you won’t be disappointed at all. Thanks a lot for stopping by!!!

  4. francesca February 24, 2014 at 9:50 am #

    Looks wonderfully hearty and comforting! Love anything with cheese + corn :)
    francesca recently posted…Lemon Yogurt + Pistachio BundtMy Profile

  5. Shema | LifeScoops February 24, 2014 at 11:08 am #

    Great idea of adding yuca instead of potatoes.. What great flavors..Love it..
    Shema | LifeScoops recently posted…Insanely Easy Magic Custard PieMy Profile

    • Denise Browning February 25, 2014 at 7:23 am #

      This is the way that we make this type of casserole in Northeastern Brazil where cassava is abundant!

  6. Daniela February 24, 2014 at 11:22 am #

    Wonderful, hearty dish that makes my mouth water, Denise.
    I love yucas, they add such a delicious touch to this pie.
    Daniela recently posted…Oriental Nights With A Savoury Hummus TrilogyMy Profile

  7. Dedy@Dentist Chef February 24, 2014 at 4:14 pm #

    Never seen any sort of sun dried beef before, i guess i’m gonna use corned beef or bacon instead…..
    Dedy@Dentist Chef recently posted…Homemade Salmon Gravlax Recipe ( Easy Cured Salmon Fillet with Dill Weed and Herbs)My Profile

    • Denise Browning February 25, 2014 at 7:25 am #

      Dedy: This one is made from chicken but you can use any type of meat.

  8. Deb February 24, 2014 at 9:06 pm #

    The lush yuca and cheese topping is so enticing! Such a sublime casserole!
    Deb recently posted…Savory Lentil Patties with Miso DressingMy Profile

  9. Chris @ The Café Sucré Farine February 24, 2014 at 11:49 pm #

    What a fun and delicious variation of shepherd’s pie. Brazil certainly has the best food!
    Chris @ The Café Sucré Farine recently posted…Spinach Salad w/ Honey-Poppy Seed DressingMy Profile

    • Denise Browning February 25, 2014 at 7:26 am #

      Chris: Thanks a lot! My country has great food indeed…I wish people know more about and try it.

  10. Sugar et al February 25, 2014 at 12:23 am #

    I don’t recollect seeing a sheperd’s pie as gorgeous as this one before. Makes me want to break into the cheese and enjoy the deliciousness. Brazilian food rocks!
    Sugar et al recently posted…Tomato Garlic Prawn RisottoMy Profile

    • Denise Browning February 25, 2014 at 7:27 am #

      Thanks, Sonali! I know that I am suspicious to say it but Brazil has great, great food indeed.

  11. Consuelo @ Honey & Figs February 25, 2014 at 11:00 am #

    Shepherds pie is a true favorite of mine, and your version looks incredible! I’d love to try it soon, as the yuca topping sounds delicious.
    Have a nice day! x
    Consuelo @ Honey & Figs recently posted…Clean Eating Strawberry Cheesecake BarsMy Profile

  12. Gintare @Gourmantine February 25, 2014 at 11:36 am #

    This would be such a huge hit with my hubs, he loves all variations of shepherds pies and this looks so sunny, colourful just perfect for brightening the day!

    • Denise Browning February 25, 2014 at 2:00 pm #

      I hope you make this for him, Gintare! The mashed youca gives this dish a singular touch.

  13. Coffee and Crumpets February 25, 2014 at 12:13 pm #

    Love the cassava topping! Delicious looking shepherds pie and I like that it’s made with chicken. I seem to be going off meat lately.
    Coffee and Crumpets recently posted…Blood Orange Upside Down CakeMy Profile

    • Denise Browning February 25, 2014 at 2:03 pm #

      Nazneen: I see… My body seems to have a bit of difficulty to digest red meats lately. So I have been eating more poultry in general. Anyway, I am already used to eat much less meat than when I was younger.

  14. Mi Vida en un Dulce February 25, 2014 at 8:45 pm #

    Oh Denise, looks fantastic and very delicious…!!!
    Mi Vida en un Dulce recently posted…Queque de Zanahoria y NaranjaMy Profile

  15. whatjessicabakednext February 26, 2014 at 12:45 pm #

    This looks amazing, Denise! I’m British so I’m used to the traditional Shepard’s pie with lamb mince- but this Brazilian version looks equally amazing! Definitely going to give it a go :)
    whatjessicabakednext recently posted…Churros y Chocolate (Easy Baked Recipe)My Profile

    • Denise Browning February 26, 2014 at 4:38 pm #

      I hope you do try it, Jessica! This is a fave of mine!

  16. John@Kitchen Riffs February 26, 2014 at 1:01 pm #

    What a colorful dish! And I’ll bet the flavor is fabulous! Love this recipe — thanks so much.
    John@Kitchen Riffs recently posted…Celery Root (Celeriac) RémouladeMy Profile

  17. Little Cooking Tips February 26, 2014 at 2:41 pm #

    We love pies Denise, and this chicken pie is no exception! Simple, yet delicious! <3

  18. Raymund February 26, 2014 at 4:42 pm #

    Wow this is the first time i heard yucca used in sheperds pie, I would love to do this we love yucca at home and use it only on sweet desserts.
    Raymund recently posted…Prune BreadMy Profile

    • Denise Browning February 26, 2014 at 4:54 pm #

      I hope you try this , Raymund. In Brazil, yuca is used both in desserts (cake and flan) and savory dishes (casseroles, fritters, chips, soups, fries, mashed yuca, etc). It is a great, versatile root!

  19. Juliana February 26, 2014 at 7:14 pm #

    I never heard of this dish before Denise…thank you so much for the introduction…I love mashed yuca and yes paired with chicken just sound perfect…yum!
    Thanks for the recipe and hope you are having a wonderful week :D

    • Denise Browning February 26, 2014 at 8:48 pm #

      Thanks, Juliana! This is a dish from Paraíba that became popular in the rest of country about 5 years ago. Wishing you a wonderful week as well…

  20. Liz February 26, 2014 at 7:55 pm #

    Such delicious comfort food!!! I’d probably have to use mashed potatoes, but I know it would be a family pleaser :)

    • Denise Browning February 26, 2014 at 8:49 pm #

      Mashed potatoes is a great substitute for cassava, Liz! Enjoy!!!

  21. Amira February 27, 2014 at 7:23 am #

    This really is a lovely dish, I like that it can be done with almost any left over. I bet with shrimp is going to be our fav.
    Amira recently posted…Chicken Shawarma FattaMy Profile

    • Denise Browning February 27, 2014 at 7:43 am #

      It can be made with any meat or even seafood, Amira. But if you make with shrimp, the baking time should be decreased. Actually, since each layer was previously cooked, only bake it enough for the cheese melt (about 7-10 minutes) in order to avoid the shrimp get rubbery. I would combine the shrimp with any fish that you like.

  22. Karen (Back Road Journal) February 28, 2014 at 12:49 pm #

    This is such an interesting dish that I know I would like with all its delicious flavors. I had a lot of cassava dishes when I lived in Miami but don’t ever remember having it mashed. While in Florida a couple weeks ago, I had a cassava flan for the first time. :)
    Karen (Back Road Journal) recently posted…Deconstructed Chicken Pot PieMy Profile

    • Denise Browning February 28, 2014 at 1:14 pm #

      Hi, Karen! I love flans… and the cassava one is one of them. Actually, I don’t remember one single dish made from cassava that I have not fell in love with. Thanks for stopping by!

  23. Aurica March 7, 2014 at 12:08 pm #

    hhhmmmmm, perfect and delicious, got a great and live gold color, one recipe that i will taste it with pleasure :)
    Aurica recently posted…Hurom Slow Juicer – Fruit Vegetable Juicer ExtractorMy Profile

  24. rosita vargas March 15, 2014 at 8:18 am #

    Es riquìsimo cuando estuve en Brasil pobrè este pastel es una ricura ahora para el mundial mi marido va a brasil y lo probarà de nuevo,abrazos y saludos de Chile que espero lo conozcas.

    • Denise Browning March 15, 2014 at 8:54 am #

      Hola, Rosita! Bienvenida a FBTY!!! Fue al Chile una vez (Lago Esmeralda) y me encantó muchisimo. Un dia me gustaria conocer Santiago. Espero que su marido tenga una buena estadia en Brasil y desfrute de la comida. Un abrazo!!!

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