{"id":269,"date":"2025-10-16T14:17:41","date_gmt":"2025-10-16T17:17:41","guid":{"rendered":"https:\/\/gastronomiamundo.online\/?p=269"},"modified":"2025-10-16T14:17:41","modified_gmt":"2025-10-16T17:17:41","slug":"receita-de-fricasse-de-frango","status":"publish","type":"post","link":"https:\/\/gastronomiamundo.online\/index.php\/2025\/10\/16\/receita-de-fricasse-de-frango\/","title":{"rendered":"Receita de Fricass\u00ea de Frango"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingredientes<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Para o recheio<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 peito de frango cozido e desfiado<\/li>\n\n\n\n<li>1 lata de milho verde (escorrido)<\/li>\n\n\n\n<li>1 copo de requeij\u00e3o cremoso (200 g)<\/li>\n\n\n\n<li>1\/2 caixa de creme de leite (100 g)<\/li>\n\n\n\n<li>1\/2 cebola picada<\/li>\n\n\n\n<li>2 dentes de alho picados<\/li>\n\n\n\n<li>2 colheres (sopa) de azeite ou \u00f3leo<\/li>\n\n\n\n<li>Sal e pimenta-do-reino a gosto<\/li>\n\n\n\n<li>Cheiro-verde a gosto<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Para a cobertura<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>200 g de mussarela fatiada (ou ralada)<\/li>\n\n\n\n<li>100 g de batata palha<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"> Modo de preparo<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>1. Cozinhe e desfie o frango<\/strong><\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Em uma panela, coloque o peito de frango, cubra com \u00e1gua, adicione sal e cozinhe por cerca de 20 minutos.<\/li>\n\n\n\n<li>Escorra, espere esfriar um pouco e desfie com um garfo (ou usando a batedeira, que \u00e9 mais r\u00e1pido!).<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>2. Prepare o creme<\/strong><\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>No liquidificador, coloque o <strong>milho<\/strong>, o <strong>requeij\u00e3o<\/strong> e o <strong>creme de leite<\/strong>.<\/li>\n\n\n\n<li>Bata at\u00e9 formar um creme liso e homog\u00eaneo.<\/li>\n\n\n\n<li>Reserve.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>3. Refogue o frango<\/strong><\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Em uma panela, aque\u00e7a o azeite e refogue a <strong>cebola<\/strong> e o <strong>alho<\/strong> at\u00e9 dourarem.<\/li>\n\n\n\n<li>Acrescente o <strong>frango desfiado<\/strong> e tempere com <strong>sal, pimenta e cheiro-verde<\/strong>.<\/li>\n\n\n\n<li>Misture bem e, em seguida, despeje o <strong>creme batido no liquidificador<\/strong>.<\/li>\n\n\n\n<li>Cozinhe por alguns minutos, mexendo sempre, at\u00e9 o creme encorpar e ficar bem cremoso.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>4. Monte o fricass\u00ea<\/strong><\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Em um refrat\u00e1rio grande, espalhe todo o <strong>frango cremoso<\/strong>.<\/li>\n\n\n\n<li>Cubra com as <strong>fatias de mussarela<\/strong>.<\/li>\n\n\n\n<li>Leve ao forno preaquecido (180 \u00b0C) por cerca de <strong>15 a 20 minutos<\/strong>, at\u00e9 o queijo derreter e gratinar.<\/li>\n\n\n\n<li>Retire do forno e finalize com <strong>batata palha por cima<\/strong>.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"> Dicas extras<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Quer deixar o prato ainda mais gostoso? Adicione <strong>requeij\u00e3o em peda\u00e7os<\/strong> por cima antes de levar ao forno.<\/li>\n\n\n\n<li>Se quiser uma vers\u00e3o mais rica, adicione <strong>milho e ervilha no refogado<\/strong>.<\/li>\n\n\n\n<li>Para um toque especial, salpique <strong>queijo parmes\u00e3o ralado<\/strong> antes de gratinar.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"> Resultado<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Um fricass\u00ea de frango <strong>cremoso, gratinado e irresist\u00edvel<\/strong>, com o sabor equilibrado do milho e o toque suave do requeij\u00e3o.<br>Perfeito para servir com arroz branco e batata palha crocante!<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"> Sugest\u00e3o de acompanhamento<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"> Arroz branco soltinho<br> Salada verde com tomate-cereja<br> Suco natural de laranja ou lim\u00e3o<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes Para o recheio Para a cobertura Modo de preparo 1. Cozinhe e desfie o frango 2. Prepare o creme 3. Refogue o frango 4.<\/p>\n","protected":false},"author":1,"featured_media":270,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[42],"tags":[17,139,20],"class_list":["post-269","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-frango","tag-frango","tag-fricasse","tag-receita"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.3 - aioseo.com -->\n\t<meta name=\"description\" content=\"Ingredientes Para o recheio 1 peito de frango cozido e desfiado 1 lata de milho verde (escorrido) 1 copo de requeij\u00e3o cremoso (200 g) 1\/2 caixa de creme de leite (100 g) 1\/2 cebola picada 2 dentes de alho picados 2 colheres (sopa) de azeite ou \u00f3leo Sal e pimenta-do-reino a gosto Cheiro-verde a gosto\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"gastronomiamundo.online\"\/>\n\t<link 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