Tapioca with Shredded Chicken and Catupiry-style Requeijão

Ingredients

• 2 cups (200 g) sifted tapioca starch (tapioca flour)
• 300 g (about 10.5 oz) cooked, shredded chicken breast
• 1 tbsp (15 g) butter
• 1 small onion, chopped (about 70 g)
• 1 medium tomato, seeded and chopped (optional)
• 1/2 cup (120 g) requeijão cremoso — creamy Brazilian cheese spread (Catupiry-style)
• 2 tbsp chopped scallions (green onions)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium skillet, heat the butter over medium heat and sauté the chopped onion until translucent.
2. Add the shredded chicken, tomato (if using), half the scallions, salt and pepper; sauté 2–3 minutes to blend the flavors. Set aside.
3. Over low heat, spread a thin layer of sifted tapioca starch in a heated nonstick skillet (about 10–12 cm / 4–4.5 in diameter per tapioca).
4. Cook the tapioca for 1 minute until the edges come together; there is no need to flip.
5. On half of the tapioca, place 2–3 tablespoons of the shredded chicken and a generous spoonful of requeijão; fold the tapioca in half and press lightly.
6. Leave in the skillet for another 1 minute to warm the filling and melt the requeijão; repeat with the remaining starch and filling until finished.
7. Finish with the remaining scallions sprinkled on top and serve hot.

Tips

• Use sifted tapioca starch for smoother, lump-free pancakes.
• Don’t overfill each tapioca to prevent it from opening; about two tablespoons of filling per pancake is enough.
• For a flavor closer to Catupiry, choose a creamy requeijão with a firmer consistency.

Variations

• Add shredded mozzarella to the filling for a stretchier, cheesier version.
• Replace part of the requeijão with cream cheese for an even creamier texture.
• Make mini tapiocas using less starch per unit to serve as breakfast finger food.

FAQ