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Unreel Recipes
cooking · Meal Prep

Frango Desfiado Perfeito

From a video by Luanne Porto | Cozinha sem Panela · 9 min watch

A flavorful, juicy shredded chicken breast cooked in a pressure cooker with vegetables that are later blended into a creamy sauce. Perfect for meal prep, freezing, and using in many dishes like sandwiches, wraps, salads, or as a base for other recipes. Much more nutritious and tasty than traditional versions.

Meal PrepChickenBrazilian
Frango Desfiado Perfeito
Source video — Luanne Porto | Cozinha sem Panela on YouTube
From the creator
Luanne Porto | Cozinha sem Panela
Visit their channel ↗
Watch the full video on YouTube ↗
Total time
~1 hourEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~40 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
8 servings
Difficulty
EasyEstimated by Unreel from the recipe steps — the creator didn't state this.
Cook this recipe
Extraction confidence: high

Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.

Ingredients

Ingredients scaled to 8 servings
  • 1 kg chicken breast fillets
  • 1 tablespoon olive oil
  • lemon juice
  • 1 tablespoon salt, level
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • 1 teaspoon ground coriander
  • 1 cup tomato sauce, 1/2
  • 1 carrot
  • 1 tomato
  • 1 onion
  • 1 bell pepper
  • water
  • parsley

Preparation

  1. Step 1
    Heat 1 tablespoon olive oil in a pressure cooker over medium-high heat. Add the 1 kg chicken breast fillets (whole or cut into smaller cubes). Let the chicken sear without stirring until the edges begin to brown and it is golden.
  2. Step 2
    Add the juice of 1 lemon (or 1/4 cup white wine vinegar), 1 level tablespoon salt, 1 teaspoon black pepper, 1 teaspoon red pepper flakes, 1 teaspoon ground coriander, and 1/2 cup tomato sauce. Stir to combine.
  3. Step 3
    Add 1 large carrot cut into big pieces, 1 tomato cut into 4 large pieces, 1 whole onion, and 1 bell pepper cut into large cubes. Cover with water (not too much).
  4. Step 4
    Cover the pressure cooker and cook under pressure for 20 minutes once pressure is reached.
  5. Step 5
    Release the pressure. Remove the large vegetable pieces and a little of the cooking liquid; blend them with an immersion blender until smooth to create a flavorful, creamy broth.
  6. Step 6
    Using a sturdy spoon, manually shred the chicken directly in the pot. Return the blended vegetable broth to the shredded chicken.
  7. Step 7
    Mix well, taste and adjust seasoning if needed, and simmer on high heat until the sauce is well concentrated. Finish by stirring in chopped parsley.

Notes