Creamy Shredded Chicken with Cassava
A hearty Brazilian-inspired dish from Mato Grosso do Sul: tender shredded chicken simmered in a velvety cassava and cream sauce with sweet corn. Comforting, full of flavour, and wonderfully easy to make for the whole family.
🛒 Ingredients
8 servings
- 2 cooked chicken breasts, shredded
- 3 medium cassava roots, cooked
- 1 can sweet corn (or mixed vegetables, optional)
- 200 ml heavy cream
- 4 tbsp tomato paste
- 4 tbsp sunflower oil
- 1 litre whole milk
- 1 large onion, finely grated or chopped
- 1 pinch black pepper
- Fresh chives, to garnish
- Salt, to taste
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Directions
- 1
Add to a blender in this order: cooked cassava chunks, heavy cream, a pinch of salt, then enough milk to reach 1 litre total.
- 2
Blend until you get a thick, smooth liquid. Set aside.
- 3
Heat the oil in a large saucepan over high heat. Add the onion and sauté until translucent.
- 4
Stir in the tomato paste and fry, stirring continuously, until it turns deep red and starts to caramelise slightly.
- 5
Add the shredded chicken and stir-fry over high heat for 3–4 minutes, stirring constantly.
- 6
Add the drained corn, season with salt and pepper, and mix well.
- 7
Slowly pour the cassava mixture into the pan in a steady stream, stirring constantly to combine.
- 8
Reduce heat to low and simmer for about 30 minutes, stirring regularly, until bubbles form on the surface and the sauce is creamy and thick.
- 9
Serve in deep bowls, garnished with freshly chopped chives.
- 10
Accompany with white rice, farofa (toasted cassava flour) or crispy shoestring potatoes.
💡 Chef's Tip
For a richer, more tropical sauce, replace part of the milk with coconut milk. This dish tastes even better the next day, gently reheated over low heat.
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Same category — Poultry
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