Rappie Pie

Name: Rappie Pie
Yield: 12
Cuisine: Canadiense
Ingredients: 2 tablespoons Butter; 2 Onion; 4 kg Potato; 2 tablespoons Salt; 1 tablespoon Black pepper; 4 qt Chicken Stock; 1.5 kg Chicken Breast

Fácil

Contains allergens

Leche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein32 %43 g
Carbs53 %72 g
Fat15 %9 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	549 kcal	68 kcal
Protein	43 g	5.3 g
Carbs	72 g	8.9 g
Fat	9 g	1.1 g

One serving is about 805 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty28/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: CanadianKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - Canadian

Ingredients

2 tablespoons Butter
2 Onion (chopped)
4 kg Potato
2 tablespoons Salt
1 tablespoon Black pepper
3.8 l Chicken StockOriginal: 4 qt
1.5 kg Chicken Breast

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Preheat oven to 400 degrees F (200 degrees C). Grease a 10x14x2-inch baking pan.
Heat margarine in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue to cook and stir until onion is very tender and dark brown, about 40 minutes more.
Bring chicken broth to a boil in a large pot; stir in chicken breasts, reduce heat, and simmer until chicken is no longer pink at the center, about 20 minutes. Remove from heat. Remove chicken breasts to a plate using a slotted spoon; reserve broth.
Juice potatoes with an electric juicer; place dry potato flesh into a bowl and discard juice. Stir salt and pepper into potatoes; stir in enough reserved broth to make the mixture the consistency of oatmeal. Set remaining broth aside.
Spread half of potato mixture evenly into the prepared pan. Lay cooked chicken breast evenly over potatoes; scatter caramelized onion evenly over chicken. Spread remaining potato mixture over onions and chicken to cover.
Bake in the preheated oven until golden brown, about 1 hour. Reheat chicken broth; pour over individual servings as desired.