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 Appetizers, a satisfying snack, or a delicious lunch.
Pehea e hana ai i ka moa moa
palapala aie: Hāʻawi ʻia nā ʻōlelo aʻoaʻo piha ma ka palapala ʻai ma lalo nei.
No ka hoʻopiha ʻana i ka moa: E puhi i 3 punetēpō o ka ʻaila ʻoliva puʻupaʻa i loko o kahi skillet nui ma luna o ka wela wela. E hoʻohui i ka ʻaila, ka pepa bele ʻulaʻula, ka leek, ke kāleka, a me ka ʻāpana keʻokeʻo o ka scallion.
E hoʻoulu i nā'āpana'ōmaʻomaʻo o ka'ōniʻoniʻo, ka kumini, ka pepaʻeleʻele, ka paprika, ka pepa chipotle, a me ka lole. E hoʻohui i ka moa i ʻoki ʻia i ka skillet, e hoʻoulu mālie, a hui wale.
E hoʻopau i ka wela a hoʻoulu i ka sinapi a me ka ʻaila cream a hui maikaʻi. E hoʻokaʻawale e hoʻomaha.
E hoʻomoʻa mua i ka umu i 350 degere F. E hoʻomoʻa i lalo a me ka ʻaoʻao o kahi pā Pyrex ʻehā 13 × 11-ʻīniha; lepo me ka palaoa, e kaomi i ke koena, a waiho. E hoʻohui i ka palaoa, ka paʻakai, a me ka pauka bakena; hoʻokaʻawale.
E hoʻohui i nā hua, ka waiū, ka aila, ka pepa, a me ka paʻakai i loko o ka pahu. E hoʻopili a maʻemaʻe loa, ma kahi o 2 mau minuke. E ninini i ka hui ʻana i loko o kahi kīʻaha nui a, me ka hoʻohana ʻana i ka ʻōpala lima, e hoʻoluliluli mālie i ka hui ʻana o ka palaoa a hiki i ka hui ʻana. Mai hui nui!
E ninini i ka hapalua o ka paila i loko o ka pā i hoʻomākaukau ʻia a pālahalaha pono i ka hoʻopiha moa. E ninini mālie i ke koena o ka paila keke ma luna o ka hoʻopiha, e hōʻoia ʻoe e puʻunaue like e uhi i ka hoʻopiha. E hoʻohana i kahi puna e hohola i ka paila inā pono.
E hoʻomoʻa i ka keke moa rotisserie ʻono no kahi o 45 mau minuke a hiki i ka puka ʻana o kahi niho niho i hoʻokomo ʻia i waenakonu. Wehe i ka keke mai ka umu a e hoʻomaha no 10 mau minuke. Eʻokiʻoki i ka keke i mau'āpana a lawelawe mehana. E hauʻoli!
Nā meaʻai e pili ana:
- Keke iʻa ʻono Paraguayan Sopa So'o “Beef and Corn Casserole”
- Sopa Paraguayan
- ʻO ka palaoa kānana ʻono me nā ʻanoʻano ʻano ʻano ʻano ʻano a me nā hua Anise
- Pudding Berena Hao
- Ziti Baked maʻalahi me ka sausage Italia a me nā halo
- ʻO Bean Casserole
beauty
Keke moa Rotisserie maʻalahi
Mea hana
nā mea hoʻohui
No ka hoʻopiha ʻana i ka moa:
- 500 g Moa Moae , ʻokiʻoki. Hiki iā ʻoe ke hoʻohana i ka moa paila inā makemake ʻia.
- 1 nui ʻohi , ʻokiʻoki
- 4 ʻO Tomato kōmato , ʻokiʻoki
- 1 ʻāʻī ʻōmaʻomaʻo , ʻāpana keʻokeʻo a ʻōmaʻomaʻo, ʻoki ʻia
- 4 garlic , ʻoki maikaʻi ʻia a i ʻole ¾ teaspoons keleka granulated
- 1 ka pune Knorr Chicken flavor Bouillon a i ʻole kosher paʻakai , hoʻololi i ka ʻono
- ½ teaspoon ka pepa pepaʻeleʻele , e ono
- 6 i nā'āpana ʻO Chipotle pepa i loko o ka Adobo Sauce , ʻoki ʻia a me 2 punetēpē o ka ʻuala i hoʻokomo ʻia a i ʻole 1 pepa bele ʻulaʻula
- 2 punetēpona Paprika
- 1 ka pune ʻO Oregano i maloʻo
- 3 punetēpona ʻO ka ʻaila ʻoliva puʻupaʻa a i ʻole ka ʻaila canola
No ka Batter Cake Savory:
- 375 g (3 kīʻaha) ka palaoa āpau
- 1 teaspoon ʻO ka paʻakai Kosher
- 420 ml (2 kīʻaha) waiu piha, ka lumi wela
- ¼ teaspoon ka pepa pepaʻeleʻele
- 4 nui hua , ka wela lumi
- 210 ml (1 kīʻaha) aila avocado a i ʻole kekahi aila ʻono ʻole
- 1 ka pune ʻaʻole alumini ka pauka bakena
- 8 oz kirīmi momona piha
Na Ke Kumu
No ka hoʻopiha ʻana i ka moa:
- 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.
No ka Batter Cake Savory:
- E hoʻomaʻamaʻa mua i ka umu a 350 degere F. E hoʻomoʻa i lalo a me ka ʻaoʻao o kahi pā pyrex ʻehā 13 × 11-ʻīniha; lepo me ka palaoa, a laila e kāomi i ke koena; hoʻokaʻawale.
- 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.
- E ninini i ka hui ʻana i loko o kahi kīʻaha nui a, me ka hoʻohana ʻana i ka ʻōpala lima, e hoʻoluliluli mālie i ka hui ʻana o ka palaoa a hiki i ka hui ʻana. Mai hoʻonui i ka hui ʻana!
- 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,
- E hoʻomoʻa i ka keke moa rotisserie ʻono no kahi o 45 mau minuke a hiki i ka puka ʻana o kahi niho niho i hoʻokomo ʻia i waenakonu. Wehe i ka Savory Rotisserie Chicken keke mai ka umu a hoʻomaha ia no 10 mau minuke. E ʻoki i ka keke Savory Rotisserie Chicken i mau ʻāpana a lawelawe mehana. Nanea!
Notes
- E hoahu: ʻO ka keke moa rotisserie ʻono i loko o ka pahu hau i loko o ka friji a hiki i 3 lā.
- E hoʻomaʻamaʻa hou: Paʻa moa ʻono square i loko o ka microwave no hoʻokahi minuke a i ʻole a wela. ʻO kahi ʻē aʻe, hiki iā ʻoe ke hoʻomaʻamaʻa hou i loko o ka umu preheated 350 F no kahi o 15 mau minuke a i ʻole a wela.
Hoʻokumu ʻia ka ʻike meaʻai āpau ma nā helu ʻaoʻao ʻekolu a he kuhi wale nō. E ʻokoʻa kēlā me kēia meaʻai a me ka waiwai meaʻai ma muli o nā hōʻailona āu e hoʻohana ai, nā ʻano ana ʻana, a me ka nui o nā ʻāpana o kēlā me kēia hale.