Caçarola Saudável de Frango e Batata Doce
A comforting and flavorful casserole combining chicken and sweet potatoes, perfect for family dinners or meal prep.
Ingredients
Main ingredients
- 2 pieces boneless, skinless chicken breasts, cut into juicy cubes
- 2 medium sweet potatoes, peeled and cut into velvety cubes
- 1 tablespoon olive oil for rich flavor
- ½ piece red onion, chopped for sweetness
- 2 cloves garlic, minced for aroma
- 1 teaspoon fresh rosemary, finely chopped for earthiness
- 1 teaspoon fresh thyme for herbal touch
- Salt and pepper, to taste for seasoning
- ½ cup chicken broth to enrich flavor
- ½ cup shredded cheddar cheese (optional) for creamy topping
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Preheat your oven to 200°C (about 400°F) and lightly grease a baking dish with olive oil.
- Cook the sweet potato cubes in salted water for about 10 minutes until tender. Drain and set aside.
Cooking
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic for 3-4 minutes until golden and fragrant.
- Add chicken cubes and cook for 5-7 minutes until browned and cooked through. Season with rosemary, thyme, salt, and pepper.
- In a large bowl, combine sweet potatoes, chicken mixture, chicken broth, and half of the cheddar cheese.
- Transfer to the baking dish and top with remaining cheese. Bake for 15-20 minutes until cheese is melted and bubbly.
- Remove from oven and sprinkle with chopped parsley before serving.
Notes
Consider marinating the chicken for extra flavor. Add other vegetables like bell peppers or spinach for variety. For a lighter dish, omit cheese or use a dairy-free alternative.