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    Home > Brazilian Recipes

    Published: Mar 14, 2016 · Modified: Apr 8, 2019 by Denise Browning · "This post may contain affiliate links which won’t change your price but will share some commission." · 17 Comments

    Chicken Fricassée with Shoestring Potatoes (Fricassé de Frango com Batata Palha)

    Gluten Free

    Jump to Recipe ↓

    Fricassée is a French dish but that doesn't mean Brazilians can't have their own version -- a much simplified and quicker version, transformed into a complete "one pot" meal. Busy or not, you must try this Brazilian chicken fricassée (fricassé de frango) -- which is topped with shoestring potatoes! 😉

    A chicken casserole with shoestring potatoes

    The French version basically consists of poultry cut into pieces, gently sautéed in oil or some other type of fat, deglazed with wine, and then stewed in gravy. It is a white stew -- without any browning or caramelization. It was said to have been one of Abraham Lincoln's favorite dishes.

    The Brazilian version is much simpler to prepare, as I mentioned earlier. Boiled chicken is shredded, quickly heated in a blended, creamy mixture of heavy cream, cream cheese, and corn, topped with cheese and shoestring potatoes, and then baked. The result? Both a time-saving and crowd-pleasing dish!

    A close up of a plate of chicken fricassee served with thin french fried potatoes

    But Brazil isn't the only country in the world to create a version of the dish. In the Spanish Caribbean, pollo en fricasé (chicken fricassee) incorporates a tomato-based sauce and red wine. 

    I am not a country, but I also have my own version. 🙂 It is the Brazilian version, of course, but with a couple of modifications based on my family's taste preferences. First, corn is not blended into the heavy cream/cream cheese mixture; instead whole corn kernels are simply added to the stew in order not to overpower the creamy sauce. Second, shoestring potatoes are added as a topping to the chicken fricassée -- but only after it is removed from the oven (to keep the potatoes from getting too browned and soggy). If desired, chopped fresh parsley or cilantro can be sprinkled on top right before serving.

    Parsley by Denise Browning

    My advice? Try both the traditional Brazilian version and also mine. Even better, giving it your own personal twist could be a real plus. After all, a great dish can always become better.

    A chicken casserole with shoestring potatoes

    Enjoy and have a great Spring break (my children are already super-excited!).

    P.S: What are your plans?

    Creamy brazilian chicken fricassee served with shoestring potatoes
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    Chicken Fricassée with Shoestring Potatoes

    Shredded chicken, quickly heated in a blended, creamy mixture of heavy cream, cream cheese, and corn, topped with cheese and shoestring potatoes, and then baked.
    Prep Time 30 minutes
    Cook Time 20 minutes
    Total Time 50 minutes
    Servings 6
    Author Denise Browning

    Ingredients

    • 2.2 lbs chicken thighs or 1 kg
    • 1 cup heavy whipping cream
    • 1 can whole corn kernel drained, 15.25 oz or 432 g
    • 1 package cream cheese softened, 8 oz
    • ½ to ¾ sliced green olives
    • Salt and ground black pepper to taste
    • 2 cups shredded mozzarella or other melting cheese of your choice
    • Store-bought shoestring potatoes enough to form a single layer

    Instructions

    • Preheat to 350 degrees F.
    • Boil chicken in either chicken stock or water with salt and ground black pepper until fully cooked. Remove from the liquid, let cool enough to handle, and roughly shred. Place into a medium pot and reserve.
    • Blend heavy cream, corn, and cream cheese in a blender until obtaining a thick, creamy, homogeneous mixture. You may need to stop blender more than once and stir. Pour over the chicken, add the sliced olives, salt and pepper to taste, and cook mixture on medium heat, stirring, for 2-4 minutes.
    • Place mixture into a medium baking dish, top evenly with the shredded cheese, and bake for about 20 minutes. Remove from the oven and top with the shoestring potatoes. Serve by itself, with white rice, or a fresh salad. Enjoy!

    Recipe Notes

    1. My personal preference is to add about ½ cup whole corn kernels to the creamy heavy cream/cream cheese sauce instead of blending corn in it -- because I think the blended corn overpowers the creamy sauce.
    2. Many add the shoestring potatoes before baking the dish. Instead, I prefer to add them only after removing the dish from the oven -- preventing potatoes from becoming overbrowned and soggy.

    ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

    Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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    « Easter Chocolate Braid
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    Filed Under: Brazilian Recipes, Easy And Delish, Easy Dinner Recipes, Easy Gluten-Free Recipes Tagged With: Brazilian, chicken, Potatoes, Sao Paulo

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    Reader Interactions

    Comments

    1. Chris Scheuer says

      March 14, 2016 at 9:17 pm

      This looks like a wonderful comfort dish. I bet your girls request this one over and over!

      Reply
    2. Amber Harding says

      March 15, 2016 at 2:48 am

      I simply love this meal! The potatoes are in arguably their most appetizing form!

      Reply
    3. Raymund says

      March 15, 2016 at 3:23 pm

      This is a nice one pot dish!

      Reply
    4. Deb|EastofEdenCooking says

      March 15, 2016 at 5:48 pm

      The creamy sauce is divine! What a scrumptious one dish dinner and perfect for prepping ahead for those busy days we all have!

      Reply
    5. Sugar et al. says

      March 15, 2016 at 11:45 pm

      A scrumptious comfort dish that one can never have enough of! Your version is superb! I just love the fingerling poatoes.

      Reply
    6. Helen Nicole says

      March 16, 2016 at 3:12 am

      i love potato. i think everything cook with potato is so great. i will try to cook this food. cooking Brazilian chicken fricassée is not difficult as i think. 😀 thanks for sharing 😀

      Reply
    7. John/Kitchen Riffs says

      March 16, 2016 at 10:04 am

      Just the shoestring potatoes along would be enough to tempt me. But the chicken looks wonderful! And SO flavorful. And I haven't mentioned the sauce, which looks just super. Great dish -- thanks.

      Reply
    8. Evelyne CulturEatz says

      March 16, 2016 at 7:46 pm

      Love your version, especially how much simpler it is to prepare. Yeah the shoestring potatoes are a winner. You know this cut is very French too, called allumette, which means matchstick.

      Reply
    9. Abbe @ This is How I Cook says

      March 17, 2016 at 5:46 pm

      Give me cream and shoestrings any day! My mothermakes the Jewish version. Her favorite part as a child was the chicken feet!

      Reply
    10. Little Cooking Tips says

      March 18, 2016 at 5:26 am

      Mouthwatering recipe dear Denise! Did you cook (like fried) the potatoes before adding them on top? How does that work?
      The "Fricassee" we make here are 2 types: pork or lamb. Both are stews with lots of greens (like chopped romaine lettuce, Greek celery -called selino, young onions and dill and served with egg-lemon (avgolemono) sauce. So great to see the Brazilian chicken version!
      Pinned A S A P !:):):)
      Have an amazing weekend dear!
      xoxoxo

      Reply
      • Denise Browning says

        March 19, 2016 at 6:14 pm

        Hello, friends! The shoestring potatoes are fried but we use the store-bought ones -- which are crisp and delicious, saving us time. good to know there are many versions of this wonderful French dish. Yours sounds amazing! Take care and thanks for stopping by. xoxo

        Reply
    11. Karen (Back Road Journal) says

      March 18, 2016 at 4:02 pm

      This is a dish that would be popular no matter where you live. I agree with you about adding the potatoes at the end so that they would stay crispy.

      Reply
    12. Tara says

      March 18, 2016 at 8:47 pm

      Yum! Love your photo of the parsley!

      Reply
    13. Yuri says

      April 11, 2016 at 4:44 pm

      great recipes. everything cook with potato is delicious. i will try to cook this food. cooking is not difficult as i think. ? thanks for sharing ?

      Reply
    14. Elgita says

      April 09, 2019 at 2:47 am

      Yes, I am Brasilian too and I know that recipe as well. It is simply the best one combination!!! Thanks for share it!!!

      Reply
      • Denise Browning says

        April 09, 2019 at 10:40 am

        Oi, Elgita! Que bom ver voce aqui. Obrigada pelo comentario. Sim, Fricasse de frango eh muito bom. Meu marido adora -- se bem que nao posso fazer com frequencia por causa das batatinhas. kkkkk Espero que voce experimente a nossa receita e goste. Um abraco!

        Reply

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