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  • Cook the chicken breast with the onion in a pressure cooker for 30 minutes. 
  • Then, shred the chicken breast and season with salt and black pepper to taste; 
  • Heat the Da Terrinha tapioca in a non-stick skillet over medium heat, without greasing; 
  • Cook for about 2 minutes until it loosens from the edge, then flip the tapioca; 
  • Add the shredded chicken and the cream cheese, then fold the tapioca; 
  • The tapioca is ready! Serve immediately.
  • 100g de tapioca Da Terrinha 
  • 200g de peito de frango desfiado 
  • 1/2 cebola
  • 200g de requeijão cremoso 
  • sal e pimenta do reino
  • 100g de tapioca Da Terrinha 
  • 200g de peito de frango desfiado 
  • 1/2 cebola
  • 200g de requeijão cremoso 
  • sal e pimenta do reino

Chicken Tapioca with Cream Cheese

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