Of which 3.4 g sugars and 9.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Lean protein (poultry) · Vitamin B6 (poultry) · Complete protein (egg)
Allergens egg
Blender-batter chicken pie
A batter made in the blender, with a chicken, tomato and olive filling.
Ingredients
- 3 eggs (150 g / 5½ oz)
- 1 cup coconut milk (240 g / 8½ oz)
- ½ cup olive oil (100 g / 3½ oz)
- 1 cup rice flour (150 g / 5½ oz)
- 1 cup chickpea flour (120 g / 4 oz)
- 1 tsp salt (5 g)
- 1 tbsp baking powder (12 g)
- 2 cups cooked and shredded chicken (280 g / 10 oz)
- 1 chopped tomato (90 g / 3¼ oz)
- ½ chopped onion (50 g / 1¾ oz)
- 10 olives (30 g / 1 oz)
- oregano, to taste — optional
Method
- Preheat the oven to 180 °C (350 °F) and grease a medium baking dish or pan, about 22 × 30 cm (9 × 12 in).
- In the blender, combine the eggs, coconut milk, olive oil, rice flour, chickpea flour, salt and baking powder. Blend for 1 to 2 minutes, until you have a smooth, lump-free batter.
The full method (8 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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