Escondidinho

Escondidinho is a comforting Brazilian dish featuring a layer of savory filling, typically made with protein, topped with creamy mashed cassava (yuca). This gluten-free delight is perfect for a hearty lunch, combining rich flavors and textures in every bite.

Ingredients

• Cooked shredded chicken - 200 grams
• Cooked cassava (yuca) - 300 grams
• Butter - 30 grams
• Milk - 100 milliliters
• Garlic - 2 cloves, minced
• Onion - 1 small, chopped
• Tomato - 1 medium, diced
• Olive oil - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Chopped parsley - 2 tablespoons

Steps

1. Preheat your oven to 200°C (400°F).
2. In a large pot, boil the cassava until tender, about 20 minutes. Drain and allow to cool slightly.
3. In a skillet over medium heat, add olive oil and sauté the onion and garlic until translucent.
4. Add the diced tomato and cooked shredded chicken to the skillet, season with salt and black pepper, and cook for about 5 minutes until heated through.
5. Mash the cooked cassava with butter and milk until smooth. Season with salt to taste.
6. In a small baking dish, layer the chicken mixture at the bottom, followed by the mashed cassava on top, spreading evenly.
7. Sprinkle chopped parsley over the top for garnish.
8. Bake in the preheated oven for 15-20 minutes until the top is slightly golden.
9. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 540
• Protein: 30 g
• Carbs: 52 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 25 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• High in protein from chicken, supporting muscle health.
• Rich in fiber from cassava, promoting digestive health.

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