Torta de Frango

Step by stepInstructions

1. Make the filling: melt the butter in a pan over medium heat, sauté the onion for 3 minutes, add the garlic and tomatoes and cook 4 minutes, then whisk in 2 tablespoons of the flour and cook 1 minute.
2. Pour in the chicken broth and stir until thickened; add the chicken, corn, peas, cream cheese, olives, and parsley, and cook 3 minutes until creamy; season and cool slightly.
3. Preheat the oven to 375°F and grease a 9x13-inch baking dish.
4. Make the batter: blend the 2 cups of flour, milk, oil, eggs, baking powder, and salt in a blender or with a whisk until completely smooth.
5. Pour half of the batter into the prepared dish, spread the filling evenly over it, then pour the remaining batter on top, spreading gently to cover.
6. Bake for 35 to 40 minutes, until puffed, deep golden, and a toothpick inserted in the crust comes out clean.
7. Cool 10 minutes before slicing; serve warm or at room temperature.