Creamy Chicken

Preheat the oven to 250 °C

Cut 1 kg of ripe tomatoes in quarters

Deseed, remove the ribs, and chop 1 red bell pepper into medium pieces

Spread the tomatoes and the bell pepper in a baking dish

Season with ¼ tsp of red chili flakes, ⅓ tsp of smoked paprika, and ½ tsp of sumac

Add 1 tsp of flaky salt and 1 tbsp of honey

Add ¼ cup of balsamic vinegar and 2 tbsp of olive oil

Bake the tomatoes for about 40m until blistered

Thinly slice ½ onion

Cover the bottom of a saucepan with olive oil. Set to medium heat

Add 500 g of skinless chicken breast

Season with salt and black pepper to taste

Spread 2 tbsp of mustard over the chicken breast

Add 3 sprigs of thyme and 1 sprig of rosemary

Add 150 ml of white wine and 150 ml of water

Add the sliced onion

Cover the saucepan and bring it to a boil over high heat. Reduce to a low heat for 15m until the chicken breast is fully cooked

Blend the blistered tomatoes on medium speed until smooth. The roasted tomato coulis is ready

Remove the chicken breast from the saucepan. Reserve the cooking liquid

Shred the chicken breast with two forks

Peel, trim, and thinly slice 2 shallots

Peel, trim, and small dice ½ onion

Peel, trim, and small dice ½ red onion

Place a saucepan over medium heat and coat its bottom with olive oil

Add the diced red onion and 3 garlic confit cloves

Add the diced onion and cook until translucent

Add the shredded chicken

Add 1 tbsp of mustard and 1 tbsp of white miso

Add ¼ cup of the roasted tomato coulis

Add the chicken breast cooking liquid

Mix to combine and cook over medium heat until it thickens. The creamy chicken is ready

Use it as filling for pies and coxinhas, or even as a pasta sauce!