The Sound of a Perfect Crust
There are sounds that just *do* something to you. The sizzle of a steak hitting a hot pan, the fizz of a cold drink on a hot day, and the glorious, crackling shatter of a perfectly fried dough. That’s the sound of my childhood. My grandmother didn’t make pizza in an oven; she made magic in a cast-iron skillet. She called it *pastel*, but to my young mind, it was the most magnificent pizza pocket the world had ever seen. We’d stand by the stove, a line of hungry kids, waiting for that first golden-brown batch to emerge, steam curling into the air, carrying the scent of garlic and savory chicken.
This recipe is my homage to her. It’s a Brazilian-inspired twist on comfort food, a dish that’s both rustic and ridiculously elegant. It’s the Pan-Fried Melt-in-Mouth Brazilian ‘Pizza’ with Herb-Infused Chicken (Grandma’s Secret). And trust me, you’re going to want to make this your new family legend.
A Symphony in a Skillet: Why This Recipe is Everything
Let’s be real. Most weeknight dinners are a compromise. You want flavor, but you need speed. You want something impressive, but you’re too tired for a culinary dissertation. This dish? It laughs in the face of that dilemma. We’re talking about a dough so simple it practically makes itself, yet it fries up into a delicate, crispy, flaky vessel that shatters beautifully with every bite.
The filling is where the soul of this dish lives. It’s a savory, aromatic chicken, simmered with a secret blend of herbs that perfumes your entire kitchen. It’s not just a filling; it’s a story. This isn’t just food; it’s a hug from the inside. And the best part? You don’t need a fancy oven or a pizza stone. All you need is a pan, some heat, and a willingness to create something unforgettable. This is the **easy Pan-Fried Melt-in-Mouth Brazilian ‘Pizza’ with Herb-Infused Chicken (Grandma’s Secret)** you’ve been searching for.
The ‘Melt-in-Mouth’ Method: Unlocking the Dough’s Secret
What makes this dough so divine? It’s all about the fat. While many doughs rely on yeast for their character, this one leans on a rich, creamy fat to do the heavy lifting. The fat coats the flour particles, short-circuiting gluten development. What you get isn’t a chewy, bready crust. You get a tender, flaky, almost pastry-like dough that steams from the inside while it crisps on the outside.
When it hits the hot oil, that fat melts away, creating tiny pockets of steam. This is the science behind the “melt-in-your-mouth” texture. It’s a beautiful thing. It’s the same principle you see in some of the most popular pins on Pinterest, where folks are mastering the art of gluten-free pan pizza from scratch, focusing on texture over technique. It’s proof that sometimes, the simplest ingredients create the most complex experiences.
How NOT to Mess This Up (A Friendly Guide)
Even the most seasoned cooks have off days. Here are the pitfalls to sidestep on your journey to Brazilian ‘Pizza’ glory.
The Oil Temperature Tango
Your oil needs to be just right. Too cold, and your precious parcels will soak it up like a sponge, leaving you with a greasy, sad mess. Too hot, and the outside will burn before the filling is warm. Aim for a shimmer, a gentle ripple. Test it with a tiny pinch of dough; it should sizzle and dance immediately.
The Filling Fiasco
This is crucial: your filling *must* be cool before you start assembling. If you pile hot chicken into that delicate dough, it will steam from the inside out, turning your masterpiece into a soggy, torn-up disaster. Patience, my friend. Let it cool. The reward is a perfectly sealed, crispy crust.
The Overcrowding Blues
Resist the urge to fill your pan with a dozen of these at once. Give them space to breathe. Overcrowding drops the oil temperature, leading to exactly the greasy result we warned you about in the first pitfall. Cook in batches. It’s a labor of love, but it’s worth it.
The Vibe: Rainy Days and Family Fiestas
This dish is a chameleon. On a cold, rainy Sunday, it’s the ultimate comfort food. You, a cozy sweater, a skillet full of sizzling golden parcels, and a dipping sauce on the side. It’s a movie scene. But it’s also the star of a lively get-together. Make a huge batch, pile them on a platter, and watch them disappear. They’re hand-held, fun, and utterly addictive. This is the dish that brings people to the kitchen, drawn by that irresistible aroma. It’s the centerpiece of a memory in the making.
What You Need to Raid the Pantry
For That Heavenly Dough
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1/2 cup creamy unsalted butter, chilled and cubed (the real star)
* 1 cup warm water
* More flour for rolling
For the Savory Herb-Infused Chicken
* 1 lb boneless, skinless chicken breast, cooked and shredded
* 1 tablespoon olive oil
* 1 large onion, finely chopped
* 3 cloves garlic, minced
* 1 red bell pepper, finely diced
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* 1/2 teaspoon smoked paprika
* Salt and black pepper to taste
* 1/4 cup chicken broth
* 2 tablespoons fresh parsley, chopped
For Frying & Serving
* Vegetable or canola oil for frying
* Your favorite dipping sauce (a simple garlic aioli or a tangy tomato salsa works wonders)
Let’s Get Cooking
**Step 1: The Filling**
In a skillet over medium heat, add the olive oil. Sauté the onion, garlic, and bell pepper until soft and fragrant, about 5-7 minutes. Add the shredded chicken, oregano, thyme, smoked paprika, salt, and pepper. Stir to combine. Pour in the chicken broth and let it simmer for a few minutes until the liquid has mostly been absorbed. Stir in the fresh parsley. Set aside to cool completely.
**Step 2: The Dough**
In a large bowl, whisk together the flour and salt. Add the chilled butter cubes. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Gradually add the warm water, mixing with a fork until a shaggy dough forms. Turn it out onto a floured surface and knead gently for about a minute, just until it comes together. Don’t overwork it! Wrap it in plastic and let it rest for 20 minutes.
**Step 3: Assemble the Parcels**
Divide the dough into 8-10 equal pieces. On a floured surface, roll each piece into a thin circle, about 6 inches in diameter. Place a generous spoonful of the cooled chicken filling onto one half of the circle, leaving a 1/2-inch border. Fold the other half over to create a half-moon shape. Press the edges firmly to seal, then crimp them with a fork for a beautiful finish.
**Step 4: The Golden Sizzle**
In a heavy-bottomed skillet, pour about 1/2 inch of oil and heat over medium-high heat. When the oil shimmers, carefully place 2-3 parcels in the pan, without crowding. Fry for 2-3 minutes per side, until they are a deep, glorious golden brown. Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with the remaining parcels.
**Step 5: Serve and Enjoy!**
Serve these beauties hot, straight from the pan, with your chosen dipping sauce.
Leftovers? Here’s the Plan
If you somehow have leftovers, you’re in luck. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave at all costs—it will ruin the crispness. Instead, pop them in an air fryer or a 375°F (190°C) oven for 5-8 minutes until they’re hot and crispy again. It’s like you just made them fresh.
FAQ: Your Questions, Answered
**How to freeze Pan-Fried Melt-in-Mouth Brazilian ‘Pizza’ with Herb-Infused Chicken (Grandma’s Secret)?**
This recipe freezes beautifully! The trick is to freeze them *before* frying. Assemble the parcels, place them on a baking sheet in a single layer, and freeze until solid. Once frozen, transfer them to a freezer bag. They can be cooked directly from frozen—just add a couple of extra minutes to the frying time on each side.
**What are the approximate calories in Pan-Fried Melt-in-Mouth Brazilian ‘Pizza’ with Herb-Infused Chicken (Grandma’s Secret)?**
While this is an indulgent treat, one of these parcels (depending on size and oil absorption) is roughly in the 250-350 calorie range. It’s a satisfying portion that won’t weigh you down.
**Can I bake these instead of frying?**
You can, but you’ll miss out on that signature melt-in-mouth texture. If you must, brush them generously with oil or melted butter and bake at 400°F (200°C) for 15-20 minutes, flipping once, until golden. They’ll be more like savory scones than fried parcels.
**Is it possible to make the dough gluten-free?**
Absolutely! A good quality 1-to-1 gluten-free flour blend will work. You might need to add a bit more water, as GF flours tend to be thirstier. Handle the dough gently, as it can be a bit more fragile.
**Where can I find the original recipe online?**
You can find this recipe and many other delicious family secrets right here on our site! Just bookmark this page: https://slapid.com/recipes/pan-fried-melt-in-mouth-brazilian-pizza-with-herb-infused-chicken-grandma-s-secret/
Pan-Fried Melt-in-Mouth Brazilian 'Pizza' with Herb-Infused Chicken (Grandma's Secret)
Ingredients
Ingredients
- 2 cups All-purpose flour plus extra for dusting
- 1 tsp Salt
- 0.5 cup Warm water adjust as needed for dough consistency
- 2 tbsp Vegetable oil for dough and frying
- 1 lb Boneless, skinless chicken breast cut into small 1/4-inch cubes
- 1 medium Onion finely diced
- 2 cloves Garlic minced
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.5 cup Tomato sauce thick style
- 1 cup Shredded mozzarella cheese or provolone for authentic Brazilian flavor
- 1 tsp Black pepper freshly ground
