Brazilian Chicken and Cassava Bake (Escondidinho)

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Peel 600g cassava, remove the tough inner woody core, and cut it into 2 cm cubes. Finely dice 150g yellow onion and mince 15g garlic. Prepare a large deep pot for boiling, a medium skillet for the filling, and a 20x20 cm ovenproof baking dish.

2. 2

   Place the diced cassava into the large pot, cover with cold water by 3 cm, and add 1 tsp of salt. Bring to a boil over high heat, then reduce to medium heat and simmer for 15 minutes until tender when pierced with a fork. Drain completely using a colander.

3. 3

   Return warm cassava to the pot. Add 30g butter and 100ml warm milk. Mash with a potato masher until smooth and creamy. If it feels too stiff, add a splash of extra warm milk so it stays smooth and does not split. Season with a small pinch of salt.

4. 4

   Heat a medium skillet over medium heat and melt a knob of butter or oil. Add the diced onion and minced garlic. Sauté for 4 minutes until softened and translucent. If the garlic starts to brown too fast, lower the heat to medium-low and stir constantly with a wooden spoon.

5. 5

   Add 400g shredded cooked chicken and 200g crushed tomatoes to the skillet. Cook over medium-low heat for 5 minutes, stirring occasionally, until the sauce thickens slightly and chicken is hot and coated. Taste and adjust seasoning with a pinch of salt and black pepper.

6. 6

   Spread the chicken filling evenly across the bottom of the baking dish. Top with the warm cassava mash, smoothing it with a spatula to seal the top. Sprinkle 150g shredded mozzarella over the mash. Bake at 200°C for 12 to 15 minutes until cheese is melted and golden. Serve hot.

Serve with

Drink

Amalfi Rosemary Sparkling Lemonade

Italian · 25 min