Friato Chicken Esfiha
- Prep time1h30
- Servings10
Ingredients List
For the dough:
- 700ml of water
- 1 tablespoon of active dry yeast
- 150g of sugar
- 1kg of wheat flour
- 150ml of soybean oil
- 1 tablespoon of salt
- 130g of cornmeal (for dusting)
- 1 pack of Friato Chicken Breast Fillet
- 1 tablespoon of mustard
- 1 teaspoon of paprika
- Lemon, pepper, and salt to taste
- 3 tablespoons of olive oil
- ½ chopped onion
- 2 crushed garlic cloves
- 1 chopped tomato
Preparation Mode
Dough
- In a large bowl, combine half of the water, the yeast, and the sugar.
- Let it rest for 10 minutes, then gradually add the wheat flour, soybean oil, and salt.
- Mix until a smooth dough forms.
- Knead the dough, gradually adding the remaining water to make it smoother and more elastic.
- Wrap the dough in plastic wrap and let it rest for 15 minutes.
- Next, cut the dough into small balls and shape them into open esfihas.
- Dust with cornmeal.
- Cut the Friato Chicken Breast Fillet into cubes and season with mustard, paprika, lemon, pepper, and salt.
- Let it marinate for 20 minutes.
- To shred, cook in a pressure cooker with water for 20 minutes over medium heat.
- Turn off the heat, let the pressure release naturally, open the cooker, and drain all the water.
- Close the cooker and shake it vigorously until you feel the chicken has broken apart.
- Open and check if it is shredded to your liking.
- If not, close and shake again.
- In another pan, heat the olive oil and sauté the onion until golden.
- Add the garlic, tomato, and finally, the shredded chicken.
- Sauté until the tomatoes soften, then turn off the heat.
- Place the filling in the center of the esfiha dough, place in a preheated oven at 180°C, and bake for 20 minutes until golden brown.
https://friato.com.br/us/recipes/friato-chicken-esfiha
