Receita
Chudda's Cuisine/Lounge
Sep 11, 2014
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PUMPKIN AND CHICKEN PIE

I believe that everyone has phases in life, right?! I also like to call it a  healthy, temporary obsession like a hair style, those favorite skinny jeans, or a favorite drink like rosé was for us this summer and, of course, peaches… OMG, this year they were like a drug for us. We were totally addicted to them and now we still have them  in our fridge dying. I think this healthy, temporary obsession becomes stronger when you live in a place that has four seasons, and comes with the dramatic change of weather, the layers of clothes and the seasonal foods. I can say that peaches were our summer obsession and now with fall starting it brings a new obsession… pumpkin. I said this here before, but it always surprises me when I think that in Brazil we don’t have as many varieties of pumpkin like we do here. So prepare yourself, fasten your seat belts because pumpkin season has arrived in the house. To start off is this delicious and fast pumpkin and chicken pie from Brazil and only one ingredient was changed from the original recipe, creme de leite for cream cheese. We gave to our neighbors (my BFF Kathy and Mr. Trouble) and they said that it was the best thing they ever had. What I thought that was interesting was that they didn’t know it was pumpkin. We served the pie with arugula and quick homemade dressing that Marilyn made.

 Ingredients

7 ea. skinless, boneless chicken thighs

2 T. chili powder

1 T. cumin

1 T. ground coriander

1 T. paprika

1 chipotle pepper in adobo sauce plus 2 tsp. adobo sauce

kosher salt and pepper to taste

3  T. olive oil

2 T. minced garlic

1 onion, small diced

1- 29 oz. canned pumpkin

1 1/4 c. oats

2 T. chopped, fresh thyme

1/4 c. chopped, fresh cilantro

6 oz. cream cheese

3/4 c. milk plus 1/4 c. for the chicken

kosher salt and pepper to taste

Directions

Preheat oven to 360F.

Mix  spices together and toss with 1 T. olive oil and chipotle in adobo sauce with chicken thighs to coat.  Let sit for at least 1 hour.

Put chicken on a sheet pan and bake until 165F, approximately 15-20 minutes. When done, pull chicken into pieces and set aside.

pumpkin chicken pie

Heat a skillet over medium high heat and add 2 T. olive oil.  Add onions and garlic and sauté until translucent.  Add the pulled chicken, thyme, cream cheese, 1/4 c. milk and salt and pepper to taste.  Cook until combined.  Set aside.

pumpkin chicken pie

In a large bowl combine pumpkin, cilantro, oats and 3/4 milk and mix until smooth.

pumpkin chicken pie

Spray a 9×9 pan with baking spray. Lay half of the pumpkin mixture down and smooth over.

pumpkinchickenpie4 (1 of 1)

Place the chicken mixture over the top and smooth out.  Place remaining pumpkin mixture over the top.

Bake for 20 minutes until just browned.

pumpkin chicken pie

Happy almost Fall everyone!!

pumpkinchickenpie7 (1 of 1)

Pumpkin and Chicken Piepumpkin and chicken pie

Beijos e Tchau!

Ludmilla and Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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  1. […] Recipe via brazilianflairintheusa.com […]

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Instagram @brazilianflairintheusablog
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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

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Peel the skin off of the jalapeños and small dice.

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Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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