This Bolo Salgado takes a classic Brazilian savory cake and adds a Mexican twist. It's packed with juicy rotisserie chicken in a flavorful chipotle-infused tomato sauce and studded with creamy pockets of cream cheese.
This dish is easy to prepare, making it a perfect weekend meal. Serve it as a main course with a side salad, a satisfying snack, or a delicious lunch.
How to make Chicken Cake
Note: The full instructions are provided in the recipe card below.
For the Chicken Filling: Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the onion, red bell pepper, leek, garlic, and the white part of the scallion.
Stir in the green parts of the scallions, cumin, black pepper, paprika, chipotle pepper, and sauce. Add the shredded chicken to the skillet, stirring gently, until just combined.
Turn off the heat and stir in the mustard and cream cheese until well combined. Set aside to cool.
Preheat the oven to 350 degrees F. Butter the bottom and side of a 13× 11-inch (4 quarts) rectangular Pyrex pan; dust with flour, tap out the excess, and set aside. Mix the flour, cheese, and baking powder; set aside.
Blend the eggs, milk, oil, pepper, and salt in the jar. Blend until completely smooth, about 2 minutes. Pour the mixture into a large bowl and, using a hand whisk, gently and gradually stir the flour mixture until just combined. Don’t over-mix!
Pour half the batter into the prepared pan and evenly spread the chicken filling. Gradually pour the rest of the cake batter over the filling, ensuring you distribute evenly to cover the filling. Use a spoon to spread the batter if needed.
Bake the savory rotisserie chicken cake for about 45 minutes or until a toothpick inserted in the middle comes out clean. Remove the cake from the oven and let it cool for 10 minutes. Cut the cake into squares and serve warm. Enjoy!
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- Mushroom Bread Pudding
- Easy Baked Ziti with Italian Sausage and Mushrooms
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Recipe
Easy Savory Rotisserie Chicken Cake
Tools
Ingredients
For the Chicken Filling:
- 500 g Rotisserie Chicken , shredded. You can use boiled chicken if preferred.
- 1 large onion , chopped
- 4 Roma tomatoes , chopped
- 1 bunch green onion , white and green parts, chopped
- 4 garlic , finely minced or ¾ teaspoons granulated garlic
- 1 tablespoon Knorr Chicken flavor Bouillon or kosher salt , adjust to taste
- ½ teaspoon ground black pepper , to taste
- 6 pieces Chipotle peppers in Adobo Sauce , chopped plus 2 tablespoons of the sauce it came in or 1 red bell pepper
- 2 tablespoons Paprika
- 1 tablespoon Dried Oregano
- 3 tablespoons Extra virgin olive oil or canola oil
For the Savory Cake Batter:
- 375 g (3 cups) all-purpose flour
- 1 teaspoon Kosher salt
- 420 ml (2 cups) whole milk, room temperature
- ¼ teaspoon ground black pepper
- 4 large eggs , room temperature
- 210 ml (1 cup) avocado oil or any neutral-flavored oil
- 1 tablespoon non-aluminum baking powder
- 8 oz full fat cream cheese
Instructions
For the Chicken Filling:
- Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the tomatoes, onion, chipotle pepper, garlic, chicken bouillon, and the white part of the scallion and cook until the vegetables soften about 15 minutes.
- Stir in the green parts of the scallions, cilantro, black pepper, oregano, and paprika. Add the shredded chicken to the skillet, stirring gently, until just combined. Turn off the heat and set aside to cool.
For the Savory Cake Batter:
- Preheat the oven to 350 degrees F. Butter the bottom and side of a 13× 11-inch (4 quarts) rectangular pyrex pan; dust with flour, then tap out the excess; set aside.
- In a medium bowl, combine the flour, and baking powder; set aside. In the blender jar, blend the eggs, milk, oil, pepper, and salt. Blend until completely smooth, about 2 minutes.
- Pour the mixture into a large bowl and, using a hand whisk, gently and gradually stir the flour mixture until just combined. Don’t over mix!
- Pour half of the batter into the prepared pan and spread the chicken filling evenly on top. Gradually pour the rest of the cake batter over the filling, making sure you distribute evenly to cover the filling completely. Use a spoon to spread the batter if needed. Dot it with cream cheese,
- Bake the savory rotisserie chicken cake for about 45 minutes or until a toothpick inserted in the middle comes out clean. Remove the Savory Rotisserie Chicken cake from the oven and let it cool for 10 minutes. Cut the Savory Rotisserie Chicken cake into squares and serve warm. Enjoy!
Notes
- To store: Savory rotisserie chicken cake in an airtight container in the refrigerator for up to 3 days.
- To reheat: Square savory chicken cake in the microwave for a minute or until heated. Alternatively, you can reheat in a 350 F preheated oven for about 15 minutes or until heated.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.