Cassava and Chicken Escondidinho Recipe


Brazilian cuisine is a veritable treasure trove of flavors and traditions, and one of the recipes that stands out most in this repertoire is the Cassava and Chicken Escondidinho. This combination of simple ingredients, yet full of flavor, wins the hearts and palates of those who try it.

Origins and History of Revenue 

Escondidinho de Mandioca com Frango has its roots in Brazil's rich culinary tradition, more specifically in the Northeast and Southeast regions of the country. Originating from the fusion of indigenous, African and Portuguese influences, this dish is a perfect example of the cultural diversity that permeates Brazilian gastronomy.

Cassava, also known as aipim or macaxeira, is one of the central ingredients in Escondidinho. Cultivated for centuries by the indigenous peoples of South America, cassava has become a staple food in many regions of Brazil, thanks to its versatility in cooking and its unique flavor.

Chicken is one of the country's most popular and affordable proteins and is widely used in Brazilian cuisine in a variety of traditional dishes. The combination of succulent chicken meat and creamy cassava makes for an incomparable gastronomic experience.

Cassava and chicken stew recipe

Get ready for a unique gastronomic experience with the delicious recipe for Cassava Escondidinho with Chicken. This traditional Brazilian dish is a veritable feast of flavors and textures, where the creaminess of the cassava meets the juiciness of the chicken, resulting in an explosion of flavor that will delight your palate.


  • 1 kg cassava
  • 500g shredded chicken breast
  • 2 chopped onions
  • 3 chopped garlic cloves
  • 2 chopped tomatoes
  • 1 chopped bell bell pepper
  • 1 can of green corn
  • 1 can of peas
  • 200g grated curd cheese or mozzarella cheese
  • 200ml coconut milk
  • 100g butter
  • Salt and pepper to taste
  • Chopped greens to taste
  • Olive oil

How to prepare

Start by cooking the cassava in a pan of salted water until it is soft enough to mash. Drain the water and set aside.

In another pan, sauté the garlic and onion in the olive oil until golden. Add the shredded chicken breast and sauté until cooked.

Add the tomatoes, peppers, green corn and peas to the sautéed chicken. Season with salt, pepper and green smell to taste. Leave to cook for a few minutes until the ingredients are well incorporated.

Then add the coconut milk to the sautéed chicken and cook for a few more minutes until the sauce thickens slightly.

In an ovenproof dish, place a layer of mashed cassava on the bottom. Then place a layer of the chicken stew on top of the cassava.

Repeat the process, alternating layers of cassava and chicken, until all the ingredients have been used. Finish with a layer of grated cheese on top.

Bake in a preheated oven at 180°C for about 20 minutes, or until the cheese is gratinated and bubbling.

Remove from the oven and serve the Cassava Escondidinho with Chicken still hot, accompanied by white rice and a green salad.

Escondidinho de Mandioca com Frango is more than just a recipe; it's a true symbol of Brazil's culinary and cultural richness. With its comforting flavors and charming simplicity, this dish has won over palates all over the country and beyond. We hope you feel inspired to try this delight in your own kitchen and share moments of joy and flavor with your friends and family. Enjoy!

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May 18th, 2024