Hello to all!
After the launching of “Mamá Pura’s recipes” (Spanish Edition, sorry guys, it will take me some time to have the English Edition ready), our first recipe book and a homage to one of the dearest women in my life who’s largely responsible for this page and in spite of the emotional rollercoaster it’s meant, because, I must admit, I was always “Mamá Pura’s boy”, in part because I was her only grandson, but also because I was her youngest grandchild. In spite of that, today we’re back!
Chenchén (pronounced shen-shen) is a delicious Dominican Southern recipe learned from my mom (Mamá Antonia to my children) that I had shared with you before (you can check by clicking on the link) But Chenchén has many variants and delicious possibilities, some of them even tastier than the original recipe, if that’s possible.
One of the variants mom loves to prepare is a Chenchén pie (similar to a shepherd’s pie) I’m sharing pictures of two chenchén pies: A beef one, very rich and a crumbled chicken breast one, without a doubt, my personal winner.
I won’t share today the Chenchén recipe, (just click on the link to access it) because I already shared it. What I will share is the filling for the crumbled chicken breast one.
Ingredients for the filling
- Chicken breast proportional to the amount of Chenchén.
- Red bell pepper.
- Cubanela Pepper.
- A bit of saffron.
- A bouillon cube. (optional)
- Salt and pepper.
- Butter (to stir fry and to grease the mold)
- Parmesan Cheese. (to top off)
Boil the chicken breasts with some garlic, oregano and salt. Take off the bone and crumble.
Fry lightly the crumbled chicken with the pepper, peppers, onion, pepper, pounded garlic, saffron, bouillon cube and salt in some butter. Allow to cook and to mix well, rectify the flavors and separate.
Once you have your cooked Chenchén, (but still fluid) toss a good layer in a greased pyrex mold. Add the meat then carefully, so that it doesn’t collapse (inwards) into the chenchén. Add another chenchén layer above and cover the meat completely.
Add a generous (be good to yourself!) amount of parmesan cheese and put in the oven to grate. Remember that everything’s already cooked.
Once it has the color and consistency you desire, take out, allow to rest about 15 minutes and enjoy.
We generally have it with stewed beans!
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