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Tuesday 04 August 2026 20:01:22 GMT
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CRUNCHY BREAD WITH CHICKEN SAMBA #food #recipe #bread #chicken #samba DOUGH 250 ml lukewarm milk 7 g yeast (1 tbsp or 1 sachet) 15 g honey 40 ml sunflower oil 1 egg (medium) 500 g all-purpose flour 8 g salt (1⅓ tsp) COATING milk Parmesan cheese CHICKEN MIXTURE 25 ml olive oil 600 g chicken thighs, diced 3 g paprika (1 tsp) 4 g onion powder (1⅓ tsp) 2 g garlic powder (⅔ tsp) 2 g cayenne pepper (⅔ tsp) 2 g turmeric (⅔ tsp) 4.5 g chicken seasoning (1⅓ tsp) 75 g red onion (1 red onion, finely chopped) 60 g pickles (2 pickles) 125 g samba sauce EXTRA lettuce Add the lukewarm milk, yeast, and honey to a deep bowl. Mix well and let stand for 5 minutes. Add the sunflower oil and the beaten egg and mix well. Add the flour and salt. Knead for 10–12 minutes until smooth. Cover and let rise for 1 hour, or until doubled in size. Heat the olive oil in a frying pan over medium-high heat. Add the diced chicken thighs, paprika, onion powder, garlic powder, cayenne pepper, turmeric, and chicken seasoning. Cook for 5–7 minutes until done. Remove the chicken mixture from the pan and place it in a bowl. Add the chopped red onion, finely chopped pickles, and samba sauce. Mix well and set aside. Deflate the dough and divide it into 16 pieces of about 55 g each. Shape them into balls. Take a ball of dough and lightly flatten it with a rolling pin. Brush one side of the dough with milk and press this side into the Parmesan cheese. Place the dough on a baking tray lined with parchment paper. Using a sharp knife, make cuts or a pattern in the dough. Let the dough rise for another 30 minutes, or until doubled in size. Place the dough in a preheated oven at 200°C. Bake for 8–12 minutes. Keep a close eye on the baking time, as every oven works differently. Cut the buns open and fill them with lettuce and the chicken mixture. Bismillah, enjoy!
CRUNCHY BREAD WITH CHICKEN SAMBA #food #recipe #bread #chicken #samba DOUGH 250 ml lukewarm milk 7 g yeast (1 tbsp or 1 sachet) 15 g honey 40 ml sunflower oil 1 egg (medium) 500 g all-purpose flour 8 g salt (1⅓ tsp) COATING milk Parmesan cheese CHICKEN MIXTURE 25 ml olive oil 600 g chicken thighs, diced 3 g paprika (1 tsp) 4 g onion powder (1⅓ tsp) 2 g garlic powder (⅔ tsp) 2 g cayenne pepper (⅔ tsp) 2 g turmeric (⅔ tsp) 4.5 g chicken seasoning (1⅓ tsp) 75 g red onion (1 red onion, finely chopped) 60 g pickles (2 pickles) 125 g samba sauce EXTRA lettuce Add the lukewarm milk, yeast, and honey to a deep bowl. Mix well and let stand for 5 minutes. Add the sunflower oil and the beaten egg and mix well. Add the flour and salt. Knead for 10–12 minutes until smooth. Cover and let rise for 1 hour, or until doubled in size. Heat the olive oil in a frying pan over medium-high heat. Add the diced chicken thighs, paprika, onion powder, garlic powder, cayenne pepper, turmeric, and chicken seasoning. Cook for 5–7 minutes until done. Remove the chicken mixture from the pan and place it in a bowl. Add the chopped red onion, finely chopped pickles, and samba sauce. Mix well and set aside. Deflate the dough and divide it into 16 pieces of about 55 g each. Shape them into balls. Take a ball of dough and lightly flatten it with a rolling pin. Brush one side of the dough with milk and press this side into the Parmesan cheese. Place the dough on a baking tray lined with parchment paper. Using a sharp knife, make cuts or a pattern in the dough. Let the dough rise for another 30 minutes, or until doubled in size. Place the dough in a preheated oven at 200°C. Bake for 8–12 minutes. Keep a close eye on the baking time, as every oven works differently. Cut the buns open and fill them with lettuce and the chicken mixture. Bismillah, enjoy!

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