Brazilian Escondidinho: Shredded Chicken Gratin with Creamy Mashed Potatoes
A classic Brazilian comfort food revisited: shredded chicken simmered with tomatoes and garlic, topped with creamy mashed potatoes and melted cheese, finished with ultra-crispy shoestring potatoes. A crowd-pleasing dish that is sure to satisfy.
🛒 Ingredients
4 servings
- 2.2 lbs starchy potatoes (such as Russet)
- 2 tbsp salted butter
- scant 1/2 cup warm whole milk
- Fine salt and ground black pepper to taste
- 17.5 oz cooked shredded chicken (poached or roasted)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 ripe tomato, diced
- 2 tbsp tomato sauce
- 1 tbsp olive oil
- 1/2 tsp sweet paprika
- A few sprigs of flat-leaf parsley or fresh cilantro (optional)
- 5 oz shredded mozzarella or Swiss cheese
- 1 to 2 handfuls of shoestring potatoes (canned or bagged)
Watch the original video
Watch on TikTokDirections
- 1
Peel the potatoes, cut them into large chunks, and place them in a pot of cold salted water. Bring to a boil and cook for 20 to 25 minutes until very tender. Drain thoroughly.
- 2
Mash the hot potatoes using a potato masher (avoid using a blender to prevent a gummy texture). Incorporate the butter in pieces, then gradually add the warm milk until the puree is smooth and creamy. Season with salt and pepper to taste. Set aside.
- 3
In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion for 3 to 4 minutes until translucent. Add the minced garlic and cook for 1 additional minute.
- 4
Add the diced tomato and tomato sauce. Stir and let reduce for 3 minutes. Incorporate the shredded chicken, paprika, salt, and pepper. Stir and simmer over low heat for 5 minutes to allow the flavors to meld. Off the heat, stir in the parsley or cilantro if desired.
- 5
Preheat the oven to 350°F (convection). Lightly grease a medium-sized baking dish. Spread the chicken mixture in an even layer at the bottom of the dish.
- 6
Cover the chicken completely with the mashed potatoes, smoothing the surface with a spatula or fork. Sprinkle generously with the shredded cheese over the entire surface.
- 7
Bake for 20 minutes, until the cheese is golden and bubbly. If necessary, broil for 2 minutes at the end for extra color.
- 8
Remove from the oven and immediately sprinkle the shoestring potatoes on top to keep them crunchy. Serve immediately while hot, directly from the baking dish.
💡 Chef's Tip
For an even more flavorful escondidinho, poach the chicken in an aromatic broth (bay leaf, thyme, onion) rather than plain water; the meat will be much more fragrant and tender before it even hits the oven. Add the shoestring potatoes at the very last second, never during baking, so they stay crispy.
