{"id":3869,"date":"2012-08-02T18:23:45","date_gmt":"2012-08-02T18:23:45","guid":{"rendered":"https:\/\/blogs.transparent.com\/portuguese\/?p=3869"},"modified":"2012-08-02T18:23:45","modified_gmt":"2012-08-02T18:23:45","slug":"recipe-empadao-de-frango","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/portuguese\/recipe-empadao-de-frango\/","title":{"rendered":"Recipe: Empad\u00e3o de frango"},"content":{"rendered":"<p style=\"text-align: justify\">Empad\u00e3o comes from <em>empada<\/em>, a sort of very famous Brazilian hors-d&#8217;oeuvre, filled with chicken, palm tree or anything you feel like. I found this video with the recipe for an <strong>empad\u00e3o de frango<\/strong>, or a kind of chicken pie.<\/p>\n<p style=\"text-align: justify\"><iframe loading=\"lazy\" title=\"Empad\u00e3o de Frango - cucinadijuliana.com.br\" width=\"500\" height=\"375\" src=\"https:\/\/www.youtube.com\/embed\/OsWOYA3QCnw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p style=\"text-align: justify\"><strong>If you&#8217;re reading this post in your e-mail, <a href=\"https:\/\/blogs.transparent.com\/portuguese\/?p=3869\">click here<\/a> to watch the video.<\/strong><\/p>\n<p style=\"text-align: justify\">Aqui est\u00e3o os ingredientes para a massa.<\/p>\n<p style=\"text-align: justify\"><em>1 x\u00edcara de maisena \/ amido de milho<\/em><br \/>\n<em> 2 x\u00edcaras de ch\u00e1 de farinha de trigo<\/em><br \/>\n<em> 1 colher de ch\u00e1 de fermento em p\u00f3<\/em><br \/>\n<em> 200 gramas de manteiga amolecida<\/em><\/p>\n<p style=\"text-align: justify\"><strong>maisena \/ amido de milho<\/strong> = corn starch<br \/>\n<strong>farinha de trigo<\/strong> = wheat flour<br \/>\n<strong>fermento em p\u00f3<\/strong> = baking powder<br \/>\n<strong>manteiga amolecida<\/strong> = slightly melted butter<\/p>\n<p style=\"text-align: justify\">Coloque todos os ingredientes numa vasilha grande e misture-os com as m\u00e3os. Deixe a massa descansar enquanto voc\u00ea prepara o recheio. Lembre-se de cobri-la com um pano \u00famido para ela n\u00e3o ressecar.<\/p>\n<p style=\"text-align: justify\"><strong>vasilha<\/strong> = bowl<br \/>\n<strong>misturar<\/strong> = to mix<br \/>\n<strong>descansar<\/strong> = to rest<br \/>\n<strong>recheio<\/strong> = fillings<br \/>\n<strong>pano \u00famido<\/strong> = moist kitchen cloth<br \/>\n<strong>ressecar<\/strong> = to dry up<\/p>\n<p style=\"text-align: justify\"><strong>Ingredientes do recheio<\/strong><\/p>\n<p style=\"text-align: justify\"><em>300 gramas de peito de frango cortado em cubinhos<\/em><br \/>\n<em> 1 cebola pequena picada<\/em><br \/>\n<em> 2 tomates pequenos sem sementes e picados<\/em><br \/>\n<em> 1 cenoura sem a casca, picada<\/em><br \/>\n<em> 1 x\u00edcara de ch\u00e1 de ervilhas em lata<\/em><br \/>\n<em> 2 dentes de alho picados<\/em><br \/>\n<em> 1 1\/2 x\u00edcara de \u00e1gua<\/em><br \/>\n<em> 2 ovos cozidos<\/em><br \/>\n<em> 1 colher de sopa de farinha para misturar com 2 colheres de sopa de \u00e1gua<\/em><br \/>\n<em> caldo de galinha<\/em><br \/>\n<em> azeite<\/em><\/p>\n<p style=\"text-align: justify\"><strong>peito de frango<\/strong> = chicken breast<br \/>\n<strong>em cubinhos<\/strong> = in cubes<br \/>\n<strong>sem sementes<\/strong> = seedless<br \/>\n<strong>sem a casca<\/strong> = peeled<br \/>\n<strong>ervilhas em lata<\/strong> = canned peas<br \/>\n<strong>dentes de alho<\/strong> = cloves of garlic<br \/>\n<strong>caldo de galinha<\/strong> = chicken stock<br \/>\n<strong>azeite<\/strong> = olive oil<\/p>\n<p style=\"text-align: justify\">Coloque duas colheres de azeite na panela e refogue a cebola, o alho e o frango. Refoque o frango at\u00e9 ficar cozido, acrescente os tomates, a cenoura, a \u00e1gua (1 x\u00edcara e meia) e o caldo de galinha. Se for necess\u00e1rio, acrescente mais sal. Deixe cozinhar at\u00e9 a cenoura amolecer. Lembre-se de deixar a fogo m\u00e9dio\/baixo.<\/p>\n<p style=\"text-align: justify\"><strong>refogar<\/strong> = to fry<br \/>\n<strong> acrescentar = <\/strong>to add<br \/>\n<strong>amolecer<\/strong> = to soften<br \/>\n<strong>fogo m\u00e9dio\/baixo<\/strong> = medium\/low flame<\/p>\n<p style=\"text-align: justify\">Acrescente as ervilhas, o ovo cozido e para engrossar o molho misture as duas colheres de farinha com as duas colheres de \u00e1gua, misture bem e acrescente ao molho. Deixe cozinhar por mais um tempo at\u00e9 engrossar o molho.<\/p>\n<p style=\"text-align: justify\"><strong>engrossar<\/strong> = to thicken<br \/>\n<strong>molho<\/strong> = sauce<\/p>\n<p style=\"text-align: justify\">Veja o v\u00eddeo para a montagem da massa. No final, pincele os disquinhos feitos com o restante da massa com maionese para dourar. Asse em forno pr\u00e9-aquecido a 180 graus por uns 40\/45 minutos.<\/p>\n<p style=\"text-align: justify\"><strong>pincelar<\/strong> = to brush<br \/>\n<strong>dourar<\/strong> = to brown<br \/>\n<strong>pr\u00e9-aquecido<\/strong> = pre-heated<\/p>\n<p style=\"text-align: justify\"><strong>Want more free resources to\u00a0<a href=\"http:\/\/www.transparent.com\/learn-portuguese-brazilian\/\">learn Portuguese<\/a>? Check out the other goodies we offer to help make your language learning efforts a daily habit.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Empad\u00e3o comes from empada, a sort of very famous Brazilian hors-d&#8217;oeuvre, filled with chicken, palm tree or anything you feel like. I found this video with the recipe for an empad\u00e3o de frango, or a kind of chicken pie. If you&#8217;re reading this post in your e-mail, click here to watch the video. Aqui est\u00e3o&hellip;<\/p>\n<p class=\"post-item__readmore\"><a class=\"btn btn--md\" href=\"https:\/\/blogs.transparent.com\/portuguese\/recipe-empadao-de-frango\/\">Continue Reading<\/a><\/p>","protected":false},"author":9,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[1],"tags":[],"class_list":["post-3869","post","type-post","status-publish","hentry","category-uncategorized"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/portuguese\/wp-json\/wp\/v2\/posts\/3869","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/portuguese\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/portuguese\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/portuguese\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/portuguese\/wp-json\/wp\/v2\/comments?post=3869"}],"version-history":[{"count":6,"href":"https:\/\/blogs.transparent.com\/portuguese\/wp-json\/wp\/v2\/posts\/3869\/revisions"}],"predecessor-version":[{"id":3875,"href":"https:\/\/blogs.transparent.com\/portuguese\/wp-json\/wp\/v2\/posts\/3869\/revisions\/3875"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/portuguese\/wp-json\/wp\/v2\/media?parent=3869"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/portuguese\/wp-json\/wp\/v2\/categories?post=3869"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/portuguese\/wp-json\/wp\/v2\/tags?post=3869"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}