Brazilian Fricassê de Frango, Creamy Baked Chicken Fricassee

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Cathedral of Brasília

📍 Where this dish comes from: Brasília · Cathedral of Brasília
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Brazilian Fricassê de Frango, plated and ready to serve

The Brazilian fricassê is not a French stew but a bubbling, creamy chicken casserole, crowned with crisp shoestring potatoes. It is a favorite for family lunches and birthday buffets. This keto version uses hearts of palm instead of corn and a crunchy Parmesan and pork rind topping instead of potato sticks.

Per serving: 554 calories · 5.8 g net carbs · 49 g protein · 36 g fat (calculated from the ingredients)

What You’ll Need

Ingredients for Brazilian Fricassê de Frango
Brazilian Fricassê de Frango, plated and ready to serve

Brazilian Fricassê de Frango, Creamy Baked Chicken Fricassee

The Brazilian fricassê is not a French stew but a bubbling, creamy chicken casserole, crowned with crisp shoestring potatoes. It is a favorite for family lunches and birthday buffets. This keto version uses hearts of palm instead of corn and a crunchy Parmesan and pork rind topping instead of potato sticks.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Brazilian
Servings: 6 servings
Calories: 554kcal

Ingredients

  • 2 pounds boneless chicken breasts poached and shredded
  • 2 tablespoons butter
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 6 ounces cream cheese
  • 3/4 cup heavy cream
  • 1/2 cup chicken bone broth
  • 1 can (14 ounces) hearts of palm drained and diced
  • 1 teaspoon fine salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1 1/2 ounces pork rinds crushed
  • 2 tablespoons chopped parsley

Instructions

  • Heat the oven to 400°F (200°C). Melt the butter in a large skillet over medium heat and cook the onion for 4 minutes. Add the garlic and tomato paste and cook for 1 minute.
  • Add the cream cheese, heavy cream and broth and stir until smooth and gently bubbling.
  • Fold in the shredded chicken and hearts of palm, and season with the salt and pepper. Simmer for 3 minutes until creamy and thick.
  • Spread the mixture in a 9 by 13-inch baking dish and top with the mozzarella.
  • Toss the crushed pork rinds with the Parmesan and scatter over the cheese.
  • Bake for 15 to 20 minutes, until bubbling and golden. Sprinkle with parsley and serve.

Notes

For tender chicken, poach the breasts gently in salted water or broth for about 15 minutes, then shred them with two forks. Leftover roast chicken works perfectly here as well. The casserole thickens as it rests, so let it sit for 5 minutes before serving.
Chef's Tip: If you can find Catupiry or another soft Brazilian cream cheese, use it in place of half the cream cheese for a more authentic flavor.
Keto Swap: Classic fricassê includes sweet corn and is topped with batata palha, thin fried potato sticks. Diced hearts of palm replace the corn, and crushed pork rinds with Parmesan give the crunchy top.
Success Tip: Bake it in a large dish for a party buffet or in small ramekins for individual portions children can call their own.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 554kcal | Protein: 49g | Fat: 36g | Fiber: 1.3g
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Cooking Brazilian Fricassê de Frango in the kitchen
Making Brazilian Fricassê de Frango

About This Dish

The name comes from the French fricassée, but Brazil turned it into something very different: a creamy chicken bake held together with requeijão or Catupiry. Catupiry is a soft, spreadable Brazilian cheese brand created in Minas Gerais in 1911 by an Italian immigrant and now so famous that its name is used for the whole style of cheese. Batata palha, the thin fried potato sticks used as a topping, are sold in bags in every Brazilian supermarket. Fricassê de frango is a staple of birthday parties and Sunday lunches. Many families make it with leftover roast chicken.

Pairs Well With

  • Brazilian Farofa de Ovo e Bacon, Keto Toasted Farofa with Egg and Bacon
  • Brazilian Couve à Mineira, Minas-Style Garlicky Collard Greens

This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 5: Chicken (Cathedral of Brasília). See all Brazilian recipes

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