Aqui, todo tipo de receita tem espaço!

Chicken Crepioca with Catupiry: Flavor and Practicality in Every Bite

Chicken Crepioca with Catupiry: Flavor and Practicality in Every Bite
Prep
20 min
Cook
30 min
Total time
50 min
Yield
4 servings
Difficulty
EASY
Calories
370 kcal

Quick summary

“Chicken and catupiry crepioca combines the light structure of tapioca starch with a juicy filling of shredded breast and creamy cheese. It is an excellent option for quick lunches and nutritious snacks for delivering high satiety without requiring complex cooking techniques.”

What you need to know

  • Refogado inicial de cebola picada no azeite com frango desfiado bem temperado com sal e pimenta por 5 minutos
  • Cozimento da base de goma de tapioca em frigideira antiaderente em fogo baixo por 1 a 2 minutos sem deixar queimar
  • Distribuição equilibrada do frango com catupiry em meia-lua antes de dobrar a massa e tostar por mais 2 minutos

Ingredients

Main

  • 2 cups of tapioca starch
  • 1 cup of shredded chicken breast
  • 1/2 cup of Catupiry
  • 1/2 onion, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Use seasoned chicken for extra flavor.
  • Try adding other cheeses besides catupiry.
  • Keep the skillet on low heat so as not to burn the tapioca.
  • If you prefer, substitute the chicken with ground meat or vegetables.
  • For a special touch, add herbs like oregano or parsley.

Instructions

Principal

  1. Heat the olive oil in a pan and sauté the onion until golden.
  2. Add the shredded chicken and season with salt and pepper. Cozinhe por 5 minutos.
  3. In a non-stick skillet, place a layer of tapioca starch and cook for 1-2 minutes.
  4. Add a portion of the chicken saute and a spoonful of catupiry to half of the crepioca.
  5. Close the crepioca by folding it in half and cook for another 2 minutes.
  6. Repeat the process with the rest of the ingredients.
  7. Serve hot and enjoy!

Chef's tips

  • Mantenha o fogo sempre baixo durante o cozimento da goma para evitar que a base doure rápido demais e fique ressecada
  • Escorra bem qualquer líquido residual do refogado de frango para que o recheio não amoleça o disco de crepioca
  • Aplique o catupiry em temperatura ambiente sobre o frango morno para facilitar a distribuição e acelerar o derretimento

Variations

  • Crepioca com ervas adicionando orégano seco e salsinha picada diretamente ao refogado de frango para aromatizar
  • Crepioca proteica acrescentando um ovo batido junto com a goma de tapioca antes de despejar na frigideira
  • Versão com milho-verde incorporando duas colheres de sopa de grãos cozidos ao recheio de frango com catupiry

Substitutions

  • O catupiry pode ser substituído por requeijão cremoso tradicional, queijo cottage ou ricota cremosa amassada
  • O frango desfiado pode ser trocado por carne moída refogada, atum sólido escorrido ou tiras finas de legumes salteados
  • O azeite de oliva pode ser substituído por manteiga sem sal ou óleo de coco para dourar a cebola picada

How to store

The sauteed chicken filling can be stored in a closed container in the refrigerator for up to 3 days. The assembled crepioca must be consumed immediately after preparation to ensure external crispiness and internal creaminess.

Can it be frozen?

It is not recommended to freeze the ready-made and folded crepioca, as the dough loses texture when thawing. The shredded chicken breast sauté, on the other hand, freezes perfectly for up to 90 days in its own packaging.

What to serve with

Pairs very well with a green leaf salad dressed with olive oil and lemon. For a complete afternoon snack, serve with natural orange juice or fresh brewed coffee.

Frequently asked questions

What is the secret for the crepioca not to burn in the skillet?

Temperature control is fundamental: keep the skillet on low to medium-low heat and use a spatula to check the bottom after 1 minute of cooking.

Can I use already hydrated tapioca starch bought in a package?

Yes, the recipe uses the conventional hydrated tapioca starch easily found in supermarkets, which already comes with the correct moisture for use.

Can I beat eggs together with the tapioca starch?

Yes, mixing a whole egg into the starch results in an even more flexible dough, enriched with proteins and less brittle when folding.

Does the chicken need to be hot before going into the filling?

The chicken must be at least warm so that the catupiry softens quickly in the final 2 minutes of cooking without the dough overcooking.

You might also like

EN