Creamy Potato Bites with Chicken in Rosé Sauce
Extra-soft potato bites with a creamy heart, rolled in parmesan and bathed in a rosé sauce with shredded chicken. A generous, crowd-pleasing dish that's perfect for a cosy dinner.
🛒 Ingredients
4 servings
- 500 g floury potatoes
- 200 g creamy spreadable cheese (requeijão or cream cheese)
- 100 g grated parmesan
- 1 small can tomato paste (about 140 g)
- 1 small onion
- 4 garlic cloves, crushed
- 500 ml milk
- 2 tbsp all-purpose flour
- 1 small chicken breast
- parsley, oregano, olive oil and salt to taste
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Directions
- 1
Boil the unpeeled potatoes in a pressure cooker for about 20 minutes, until very tender. Drain, peel and mash them, then let cool slightly.
- 2
Stir the creamy cheese into the mash and mix until completely smooth.
- 3
Shape into balls about 5 cm wide and roll them in the grated parmesan, shaking off the excess.
- 4
Freeze for at least 1 hour so they hold their shape.
- 5
Meanwhile, cook the chicken for about 30 minutes, then shred it with two forks.
- 6
Heat a drizzle of olive oil in a large pan and sauté the crushed garlic and sliced onion.
- 7
Add the tomato paste and let it cook down over low heat, stirring, until it darkens.
- 8
Pour in the milk with the flour dissolved in it, season with salt and oregano, add the shredded chicken and simmer until thickened.
- 9
Nestle the potato balls into the sauce, scatter over the parsley and serve hot.
💡 Chef's Tip
Mash the potatoes while still hot for a smoother purée. The freezer step is essential — it keeps the bites from falling apart in the sauce. If the sauce gets too thick, loosen it with a splash of warm milk.
Similar Recipes
Same category — Main Dishes
Same difficulty — Medium
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