Patê de Frango


You'll never make chicken salad the same way ever again



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Patê de Frango


  • Pressure cooker
  • blender


  • 1 kg chicken breast
  • 150 g grated carrot large grate size
  • 200 g corn
  • 4-6 cloves garlic
  • 2 onion
  • 1 lime
  • 1 Tbsp salt
  • ½ tsp green coriander seeds
  • pinch dried oregano
  • pinch black pepper
  • ¾ cup mayo
  • toast for serving


  • Divide your onions and garlic into thirds. You'll need some for the salt paste, some for the pressure cooker, and some for the sauté.
  • Make the salt paste (Tempero Caseiro) by blitzing some garlic, ½ an onion, green coriander seeds, and salt, until make a "wet salt". Set aside.
  • Cook the chicken with a squeeze of lime juice, one whole onion, more garlic, spices and tempero caseiro (be careful it's more salty than regular salt, and you can finish when you sauté) in the pressure pot.
  • Pressure cook for 10 mins on high and 5 minute natural release before removing chicken.
  • Shred the chicken. Sauté the rest of the garlic and remaining ½ onion (diced), oregano, and pepper. Add this to the shredded chicken.
  • Mix in the carrots, corn, and mayo until creamy.
  • Serve as a dip with toast!
Course: Snack
Region: Latin America


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