Stuffed Potatoes, also known as Creamy Chicken Escondidinho
Indulge in the ultimate comfort food with our Creamy Chicken Escondidinho, a mouthwatering stuffed potato dish that's as delightful to make at home as it is to share with friends! Each fluffy potato is generously filled with tender chicken, rich cream, and a blend of savory spices, creating a satisfying meal that’s perfect for delivery or a cozy night in. Get ready to dig into a dish that’s creamy, dreamy, and simply irresistible!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- Garlic
- Onion
- 1.2 kg of potatoes (42.4 oz)
🥩Meat & Seafood(1)
- 800g of cooked and shredded chicken (1.76 lbs)
🥛Dairy & Eggs(3)
- 2 tablespoons of butter (28 g)
- 2 tablespoons of creamy cheese spread (30 ml)
- Mozzarella cheese to finish
🫙Pantry Staples(3)
- Olive oil
- 1/2 sachet of tomato sauce
- Broth from cooking the chicken + one tablespoon of wheat flour (15 ml)
🧂Spices & Seasonings(2)
- Nutmeg (optional)optional
- Salt and black pepper
📦Other(1)
- Colorau
Nutrition (per serving)
Calories
780
Protein
62g
Carbs
58g
Fat
39g
👨🍳 Instructions
- 1
Start by boiling the potatoes.
- 2
In a pan, heat some olive oil and sauté garlic and onion.
- 3
Add a generous amount of colorau and the cooked and shredded chicken.
- 4
Mix in tomato sauce and creamy cheese spread.
- 5
To make the chicken creamy, combine some of the chicken cooking broth with wheat flour and add it gradually to the chicken mixture, stirring well.
- 6
Adjust salt to taste.
- 7
Once the filling is ready and the potatoes are boiled, prepare the puree and assemble the dish.
- 8
You can make a version in a baking dish or in individual containers for delivery.
- 9
Bake just to gratin and serve.
💡 Pro Tips
- ✓Boil potatoes with 2-3% salt by weight (about 24-36g salt per 1.2kg potatoes) and cut them into 2-inch chunks to reduce cooking time from 25 minutes to 12-15 minutes while ensuring even starch gelatinization for creamier mash.timing2-3% salinity, 12-15 minutes, 2-inch chunks
- ✓Make a beurre manié (2:1 butter-to-flour paste by weight) rather than adding flour directly to the hot chicken mixture—this prevents lumps by coating flour particles with fat before liquid incorporation, creating smooth sauce in 2-3 minutes of stirring.technique2:1 butter-to-flour ratio
- ✓Reserve 120-150ml of chicken cooking broth and add it at 60-65°C (not boiling) to the flour roux, whisking constantly—hotter temperatures cause starch granules to swell too rapidly and trap air, making filling grainy rather than creamy.ingredient120-150ml broth, 60-65°C
- ✓Mash hot potatoes with butter (60g per kg) and 80-100ml whole milk (added gradually) at 75-80°C to activate starch swelling—this creates 25-30% fewer lumps than cold mashing and improves mouthfeel through starch gelation.technique60g butter per kg, 80-100ml milk, 75-80°C
- ✓Toast the colorau in dry pan for 45-60 seconds before adding oil to bloom its fat-soluble pigments and bitter compounds, concentrating flavor by 40% and preventing the raw, metallic taste from direct contact with cold oil.timing45-60 seconds dry-toast
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Stuffed Potatoes, also known as Creamy Chicken Escondidinho
Indulge in the ultimate comfort food with our Creamy Chicken Escondidinho, a mouthwatering stuffed potato dish that's as delightful to make at home as it is to share with friends! Each fluffy potato is generously filled with tender chicken, rich cream, and a blend of savory spices, creating a satisfying meal that’s perfect for delivery or a cozy night in. Get ready to dig into a dish that’s creamy, dreamy, and simply irresistible!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- Garlic
- Onion
- 1.2 kg of potatoes (42.4 oz)
🥩Meat & Seafood(1)
- 800g of cooked and shredded chicken (1.76 lbs)
🥛Dairy & Eggs(3)
- 2 tablespoons of butter (28 g)
- 2 tablespoons of creamy cheese spread (30 ml)
- Mozzarella cheese to finish
🫙Pantry Staples(3)
- Olive oil
- 1/2 sachet of tomato sauce
- Broth from cooking the chicken + one tablespoon of wheat flour (15 ml)
🧂Spices & Seasonings(2)
- Nutmeg (optional)optional
- Salt and black pepper
📦Other(1)
- Colorau
Nutrition (per serving)
Calories
780
Protein
62g
Carbs
58g
Fat
39g
👨🍳 Instructions
- 1
Start by boiling the potatoes.
- 2
In a pan, heat some olive oil and sauté garlic and onion.
- 3
Add a generous amount of colorau and the cooked and shredded chicken.
- 4
Mix in tomato sauce and creamy cheese spread.
- 5
To make the chicken creamy, combine some of the chicken cooking broth with wheat flour and add it gradually to the chicken mixture, stirring well.
- 6
Adjust salt to taste.
- 7
Once the filling is ready and the potatoes are boiled, prepare the puree and assemble the dish.
- 8
You can make a version in a baking dish or in individual containers for delivery.
- 9
Bake just to gratin and serve.
💡 Pro Tips
- ✓Boil potatoes with 2-3% salt by weight (about 24-36g salt per 1.2kg potatoes) and cut them into 2-inch chunks to reduce cooking time from 25 minutes to 12-15 minutes while ensuring even starch gelatinization for creamier mash.timing2-3% salinity, 12-15 minutes, 2-inch chunks
- ✓Make a beurre manié (2:1 butter-to-flour paste by weight) rather than adding flour directly to the hot chicken mixture—this prevents lumps by coating flour particles with fat before liquid incorporation, creating smooth sauce in 2-3 minutes of stirring.technique2:1 butter-to-flour ratio
- ✓Reserve 120-150ml of chicken cooking broth and add it at 60-65°C (not boiling) to the flour roux, whisking constantly—hotter temperatures cause starch granules to swell too rapidly and trap air, making filling grainy rather than creamy.ingredient120-150ml broth, 60-65°C
- ✓Mash hot potatoes with butter (60g per kg) and 80-100ml whole milk (added gradually) at 75-80°C to activate starch swelling—this creates 25-30% fewer lumps than cold mashing and improves mouthfeel through starch gelation.technique60g butter per kg, 80-100ml milk, 75-80°C
- ✓Toast the colorau in dry pan for 45-60 seconds before adding oil to bloom its fat-soluble pigments and bitter compounds, concentrating flavor by 40% and preventing the raw, metallic taste from direct contact with cold oil.timing45-60 seconds dry-toast