Ingredients:
– 500 g bone-in chicken breast
– 1 onion cut in half
– 2 teaspoons of salt
– 3 tablespoons of olive oil
– 3 cloves of garlic
– 1 medium onion chopped
– Salt to taste
– 1 teaspoon of curry
– 1 tablespoon of chopped green chilli
– ½ cup (tea) ricotta cream
– 1 package of Isabela Wholemeal Toast (160 g)
Preparation mode:
In the pressure cooker, place the chicken, add the onion and salt. Pour 1 liter of water and cook the chicken for about 30 minutes after starting the pressure. After the time has elapsed, turn off the heat and wait for all the pressure to release before opening the pan. Remove the chicken and reserve 1 cup (tea) of the cooking broth.
Remove the bone and grind the chicken in the processor. Reserve.
In a pan, heat the olive oil, brown the garlic, onion, add the chicken, season with salt, add the curry and green chilli. Add the cooking broth and leave for 3 minutes to dry a little. Turn off the heat and stir in the ricotta cream. Refrigerate until ready to serve with toast.
- Yield: 16 toasts
- Preparation Time: 1 hour
Ingredients:
– 500 g bone-in chicken breast
– 1 onion cut in half
– 2 teaspoons of salt
– 3 tablespoons of olive oil
– 3 cloves of garlic
– 1 medium onion chopped
– Salt to taste
– 1 teaspoon of curry
– 1 tablespoon of chopped green chilli
– ½ cup (tea) ricotta cream
– 1 package of Isabela Wholemeal Toast (160 g)
Preparation mode:
In the pressure cooker, place the chicken, add the onion and salt. Pour 1 liter of water and cook the chicken for about 30 minutes after starting the pressure. After the time has elapsed, turn off the heat and wait for all the pressure to release before opening the pan. Remove the chicken and reserve 1 cup (tea) of the cooking broth.
Remove the bone and grind the chicken in the processor. Reserve.
In a pan, heat the olive oil, brown the garlic, onion, add the chicken, season with salt, add the curry and green chilli. Add the cooking broth and leave for 3 minutes to dry a little. Turn off the heat and stir in the ricotta cream. Refrigerate until ready to serve with toast.
- Yield: 16 toasts
- Preparation Time: 1 hour
