Torticas were invented in 1960s Venezuela when street vendors started flattening chicken between two plantain patties for portability.
Chicken Torticas
Dive into the delightful world of Chicken Torticas, where juicy, seasoned chicken meets crispy perfection! With a simple blend of fresh herbs and zesty spices, these flavorful patties are not only quick to whip up but are also a surefire crowd-pleaser. Perfect for a speedy weeknight dinner or a fun weekend barbecue, these torticas are sure to become a new favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(9)
- 1/2 bell pepper
- Grated broccoli
- Cilantro and passion fruit vinaigrette
- 1 onion, chopped
- 4 boiled potatoes
- Salt, pepper, garlic, and thyme
- Salt, pepper, and curry
- Spinach leaves
- Tomato, onion, and mango in julienne
🥩Meat & Seafood(2)
- 500 g of chicken breast (1.1 lbs)
- Cream and ham
🥛Dairy & Eggs(1)
- Mozzarella cheese
🫙Pantry Staples(1)
- 4 tablespoons of oat flour (60 ml)
👨🍳 Instructions
- 1
Process or finely chop the chicken breast.
- 2
Dice the onion and bell pepper, and finely chop the spinach and grate the broccoli.
- 3
Add the chopped vegetables to the chicken, season with salt, pepper, garlic, and thyme.
- 4
Mix in the oat flour and mozzarella cheese until well combined.
- 5
Use a Ziploc bag to portion out the mixture, marking portions with a knife.
- 6
Freeze the portions for up to two months.
- 7
To cook, heat oil in a pan and cook the patties for about five minutes on each side over low heat, covered.
- 8
Prepare a salad with julienned tomato, mango, and onion, adding chopped cilantro and passion fruit vinaigrette.
- 9
In a pan, sauté chopped ham and boiled potatoes, seasoning with salt, pepper, and curry.
- 10
Add cream, mix well, and serve with the salad and chicken patties.
💡 Pro Tips
- ✓Freeze the portioned patties for 15-20 minutes before cooking to firm up the oat flour binding and prevent them from falling apart during the first flip.timing15-20 minutes
- ✓Cook over low heat (275-300°F pan temperature) because oat flour doesn't form gluten networks like wheat flour and needs gentle heat to set the protein structure without burning the exterior.technique275-300°F
- ✓Grate broccoli stems instead of florets to achieve uniform 2-3mm pieces that distribute evenly and don't create moisture pockets that weaken the patty structure.technique2-3mm pieces
- ✓Use a 2:1 ratio of chicken to total vegetables by weight to maintain structural integrity, as too many vegetables release excess moisture during cooking.ingredient2:1 ratio
- ✓Press each patty with a spatula for 10-15 seconds when first placed in the pan to create better surface contact and ensure even browning through the Maillard reaction.technique10-15 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Torticas were invented in 1960s Venezuela when street vendors started flattening chicken between two plantain patties for portability.
Chicken Torticas
Dive into the delightful world of Chicken Torticas, where juicy, seasoned chicken meets crispy perfection! With a simple blend of fresh herbs and zesty spices, these flavorful patties are not only quick to whip up but are also a surefire crowd-pleaser. Perfect for a speedy weeknight dinner or a fun weekend barbecue, these torticas are sure to become a new favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(9)
- 1/2 bell pepper
- Grated broccoli
- Cilantro and passion fruit vinaigrette
- 1 onion, chopped
- 4 boiled potatoes
- Salt, pepper, garlic, and thyme
- Salt, pepper, and curry
- Spinach leaves
- Tomato, onion, and mango in julienne
🥩Meat & Seafood(2)
- 500 g of chicken breast (1.1 lbs)
- Cream and ham
🥛Dairy & Eggs(1)
- Mozzarella cheese
🫙Pantry Staples(1)
- 4 tablespoons of oat flour (60 ml)
👨🍳 Instructions
- 1
Process or finely chop the chicken breast.
- 2
Dice the onion and bell pepper, and finely chop the spinach and grate the broccoli.
- 3
Add the chopped vegetables to the chicken, season with salt, pepper, garlic, and thyme.
- 4
Mix in the oat flour and mozzarella cheese until well combined.
- 5
Use a Ziploc bag to portion out the mixture, marking portions with a knife.
- 6
Freeze the portions for up to two months.
- 7
To cook, heat oil in a pan and cook the patties for about five minutes on each side over low heat, covered.
- 8
Prepare a salad with julienned tomato, mango, and onion, adding chopped cilantro and passion fruit vinaigrette.
- 9
In a pan, sauté chopped ham and boiled potatoes, seasoning with salt, pepper, and curry.
- 10
Add cream, mix well, and serve with the salad and chicken patties.
💡 Pro Tips
- ✓Freeze the portioned patties for 15-20 minutes before cooking to firm up the oat flour binding and prevent them from falling apart during the first flip.timing15-20 minutes
- ✓Cook over low heat (275-300°F pan temperature) because oat flour doesn't form gluten networks like wheat flour and needs gentle heat to set the protein structure without burning the exterior.technique275-300°F
- ✓Grate broccoli stems instead of florets to achieve uniform 2-3mm pieces that distribute evenly and don't create moisture pockets that weaken the patty structure.technique2-3mm pieces
- ✓Use a 2:1 ratio of chicken to total vegetables by weight to maintain structural integrity, as too many vegetables release excess moisture during cooking.ingredient2:1 ratio
- ✓Press each patty with a spatula for 10-15 seconds when first placed in the pan to create better surface contact and ensure even browning through the Maillard reaction.technique10-15 seconds