500 g of peito de frango sem pele
1/2 liter of galinha broth
4 oil colheres (soup)
1 tooth of alho kneaded
1 chopped onion
3 tomatoes without peel and without seeds
1 xícara (chá) of ervilhas
salt and pepper-do-kingdom to taste
250 ml of milk
3/4 of xícara (chá) of oil
1 and 1/2 xícara (chá) of wheat farinha
salt to taste
1 colher (soup) of ferment em po
grated queijo to taste
Cooked or peito de frango no broth até ficar macio.
Separate 1 xícara (chá) from the cooking broth and reserve.
Refuge the rest of the ingredients and add the herbs last.
Desfie or frango, mix the broth and let it cook to dry.
Bata or milk, or oil and non-liquidifying eggs at low speed.
Acrescente aos poucos a farinha, or salt or ferment.
Clear metade da massa in a smeared form and add or sprinkle on it.
Cover with the rest of the dough and grated queijo.
Mild to pre-heated oven (180° C) até dourar.