Of which 2.1 g sugars and 6.6 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 Complete protein (egg) · Choline (egg) · Lean protein (poultry)
Allergens egg
Blender savory chicken pie
A batter mixed in the blender, filled with shredded chicken and olives.
Ingredients
- 3 eggs (150 g / 5½ oz)
- 1 cup coconut milk, or another plant-based milk (240 g / 8½ oz)
- ½ cup olive oil (108 g / 3¾ oz)
- 1 cup rice flour (158 g / 5½ oz)
- 1 cup chickpea flour, or oat flour (92 g / 3¼ oz)
- 1 tsp salt (6 g)
- 1 tbsp baking powder (12 g)
- 1 cup cooked and shredded chicken (140 g / 5 oz) — filling
- 50 g (1¾ oz) olives, pitted — filling
- 80 g (2¾ oz) cooked corn, drained — filling
Method
- Preheat the oven to 180 °C (350 °F) and grease a medium baking dish or pan.
- In the blender, blend the eggs, coconut milk and olive oil.
The full method (8 steps), Rico's tip, the variations and storage are in the ebook “Chicken & Poultry”. The English edition is coming soon.
More like this
Golden turmeric and lemon chicken
Juicy chicken in a quick spice and citrus marinade.
Caramelized ginger and honey turkey
Turkey cutlets with a sweet and spicy glaze, ready in under 40 minutes.
Chicken skewers with zucchini and bell pepper
Colorful skewers ready in half an hour, with no pans to clean.