Escondidinho is a Brazilian bake with a chicken filling and mashed potato. Divide the mash into two equal portions: one forms the base and the other covers the filling. Start with cooked chicken; the timings below do not include cooking raw chicken.
About 6 portions. Approximately 30 minutes preparation and 20–30 minutes baking. Use an ovenproof dish of about 2.5 litres.
Ingredients
- 1 kg peeled potatoes, cut into similar-sized pieces
- 40 g butter, plus a little for greasing
- 200 ml warm milk
- 600 g cooked, shredded chicken
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1 medium tomato, chopped
- 1 tbsp olive oil (15 ml)
- 2 tbsp chopped parsley or parsley and spring onion
- 150 g Brazilian requeijão or soft cream cheese, optional
- 50 g grated Parmesan, optional
- Salt and pepper, to taste
Method
- Cook the potatoes in lightly salted water for approximately 15–20 minutes until easily pierced with a fork. Drain thoroughly and mash while hot.
- Mix in the butter, then gradually add the milk. The mash should spread easily without being runny. You may not need every drop of milk, as potatoes vary. Season and divide into two equal portions.
- Heat the oil and soften the onion. Add the garlic for 30 seconds, then the tomato, and cook for 3–4 minutes. Stir in the chicken and heat thoroughly; there should be no pool of liquid. Turn off the heat and fold in the herbs and optional cream cheese.
- Heat the oven to 180°C/160°C fan. Grease the dish, spread half the mash over the base, add all the filling and cover with the remaining mash. Scatter over the optional Parmesan.
- Bake for about 20–30 minutes, until piping hot in the centre and lightly golden. The starting temperature matters: a cold filling takes longer. If checking with a clean food thermometer, the centre should reach 75°C for 30 seconds. Rest for 5 minutes before serving.
Getting the mash and filling right
Do not blend the potatoes, as the mash can become gluey. Reduce a watery filling in the pan before assembling. The cream cheese is optional; you do not need to replace it with extra cream.
Storage
Keep covered in the fridge at 0–5°C and eat within 48 hours. Cool cooked food promptly and refrigerate within 2 hours, using shallow containers where needed. Mixing leftovers with new ingredients does not restart their storage time. Also follow any shorter use-by instructions on the packaging.
Storage guidance: Food Standards Agency.
Frequently asked questions
Can I assemble it the day before?
Yes. Cool the components promptly, assemble and refrigerate covered. Use a suitable ovenproof dish, avoid thermal shock and check that the centre is piping hot. Count the chicken’s storage time from its original cooking.
