Chicken Vegetables Soufflé
Chicken Vegetables Soufflé the batter is made with 3 types of vegetables, carrots, chayote and potatoes. This recipe is my own creation. I used to make the traditional carrot sufflé but I decided to try to make it with different vegetable. First I made it with potatoes and carrots, but I noticed that the batter was a bit dense.
I decided to add another vegetable but with high water content. The chayote was perfect it brought the moist that I was needing for my batter soufflé. The chicken vegetables soufflé with chayote came out exactly like I wanted.
This soufflé filling is made with shredded chicken sautéed with chopped onions , tomato paste and brazilian catupiry ( cream cheese) it’s absolutely delicious!! The Chicken filing , and the vegetables you can make in advance. Trust me you will love this Chicken vegetables soufflé recipe.
To make Chicken vegetables soufflé you’ll need:
Ingredients :
- 2 large chicken breasts ( about 2lbs)
- 1 tablespoon minced garlic and 1/4 teaspoon salt
- 1/2 cup onion, chopped
- 2 tablespoons tomato paste
- 1/2 cube vegetable knorr bouillon
- 3 medium carrots chopped
- 2 small chayotes chopped, deseed and peeled
- 3 medium potatoes, peeled and chopped
- 3/4 cup oil, plus 2 tablespoons
- 1 1/2 cup milk
- 3/4 cup cornstarch
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 3 eggs
- 200 grams catupiry ( brazilian cream cheese)
- black pepper, cayenne
- chopped parsley
- Parmesan ( opcional)
1. How to make Chicken vegetables Soufflé
Cut the chicken breasts into cubes. In a bowl place the cubes chicken and marinate with garlic paste made with minced garlic, 1/4 tsp of salt, ground pepper, cayenne and bit olive oil. About 5 minutes.
Meanwhile peel and deseed the chayotes vegetable. Pour water in 3 pans and add the vegetable Knorr cube divided into 3 pieces, add the vegetables in each pan and cook until they are soft. Strain the vegetables and set-aside.
Next add to a pan 2 tablespoons oil and cook the chicken throughly.
In a food processor shredded the chicken and reserve. Sauté the onion and let it brown a little, add tomato paste, cook the paste a bit, now add the shredded chicken, parsley and a little water and let cook for about 5 minutes or until the chicken is completely dry.
2. Make the Soufflé batter:
Preheat the oven to 350 degrees
In a blender pour the eggs, milk, oil and beat just until mix the wet ingredients. Next add the cooked vegetables, and beat until the vegetables are completely crushed. Then gradually add the flour, cornstarch, pinch of salt and beat until all combined. For last add the baking powder beat to mix. reserve the batter.
Grease with butter and flour a baking dish, and pour a half of the soufflé batter. First add the chicken, then the catupiry cheese spreading with a small spatula. Pour the rest of the batter and sprinkle parsley and grated parmesan cheese. ( Leave the center of the soufflé without catupiry for the toothpick test).
Bake at 350 degrees for about 1 hour and the top is golden brown.
Serve the Chicken Vegetables soufflé with rice or green salad.
Chicken Vegetables Soufflé
Equipment
- Blender, food processor
Ingredients
- 2 whole chicken breasts about 2lbs
- 1 tbsp minced garlic with 1/4 tsp salt
- cayenne
- ground pepper
- 1/2 cup chopped onions
- 3 medium carrots chopped
- 2 small chayotes chopped, deseed and peeled
- 3 medium potatoes chopped, peeled
- 3/4 cup oil, plus 2 tablespoons
- 3 Eggs
- 1 1/2 cups milk
- 3/4 cup All-Purpose Flour
- 3/4 cup cornstarch
- 1 tbsp Baking powder
- 2 tbsp tomato paste
- 1/2 cube vegetable knorr bouillon
- 200 grams catupiry cheese ( brazilian Cream Cheese)
- grated Parmesan cheese (opcional)
- chopped Parsley
Instructions
- Cut the chicken breasts into cubes. In a bowl place the cubes chicken and marinate with garlic paste made with minced garlic, 1/4 tsp of salt, ground pepper, cayenne and bit olive oil. About 5 minutes.
- Meanwhile peel and deseed the chayotes vegetable. Pour water in 3 pans and add the vegetable Knorr cube divided into 3 pieces, add the vegetables in each pan and cook until they are soft. Strain the vegetables and set-aside.
- Next add to a pan 2 tablespoons oil and cook the chicken throughly.In a food processor shredded the chicken and reserve. Sauté the onion and let it brown a little, add tomato paste, cook the paste a bit, now add the shredded chicken, parsley and a little water and let cook for about 5 minutes or until the chicken is completely dry.
- Preheat the oven to 350 degrees In a blender pour the eggs, milk, oil and beat just until mix the wet ingredients. Next add the cooked vegetables, and beat until the vegetables are completely crushed. Then gradually add the flour, cornstarch, pinch of salt and beat until all combined. For last add the baking powder beat to mix. reserve the batter.
- Grease with butter and flour a baking dish, and pour a half of the soufflé batter. First add the chicken, then the catupiry cheese spreading with a small spatula. Pour the rest of the batter and sprinkle parsley and grated parmesan cheese. ( Leave the center of the soufflé without catupiry for the toothpick test).
- Bake at 350 degrees for about 1 hour and the top is golden brown. Serve the Chicken Vegetables soufflé with rice or green salad.
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