Tapioca de Frango

Ingredients

• 1 pound chicken breast, boneless and skinless
• 1 cup tapioca starch (goma de tapioca)
• 1 medium yellow onion
• ¼ cup fresh cilantro
• ½ whole lime
• 3 tablespoons olive oil
• 1 teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. 1

   Place the chicken breast in a pot, cover with water by 2 inches, and bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer for 12–15 minutes, until the thickest part reaches 165°F on an instant-read thermometer.

2. 2

   Remove the chicken from the pot using tongs and place it on a cutting board. Let it cool for 2 minutes, then shred it into bite-sized pieces using two forks pulling in opposite directions.

3. 3

   Cut the onion in half from root to tip, then place cut-side down and slice lengthwise into thin half-moons about 1/8-inch thick.

4. 4

   Chop the cilantro leaves and tender stems until you have a small mound that fills about 1/4 cup when lightly packed.

5. 5

   Squeeze the lime juice into a small bowl — you should have about 1 tablespoon of juice.

6. 6

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.

7. 7

   Add the sliced onion to the hot oil and stir every 15 seconds for 3–4 minutes, until the onion turns light golden and smells sweet.

8. 8

   Add the shredded chicken, the lime juice, 1 teaspoon of salt, and the black pepper. Stir continuously for 1 minute until the chicken is warm and evenly coated.

9. 9

   Remove the skillet from heat and stir in the cilantro. Taste and adjust salt if needed — the filling should taste savory and bright.

10. 10

    Pour the tapioca starch into a shallow bowl or wide dish.

11. 11

    Wipe out the skillet with a paper towel and set it back on the stove over medium-high heat. Add the remaining 2 tablespoons of olive oil and wait until it shimmers, about 60 seconds.

12. 12

    Scoop about 3 tablespoons of tapioca starch into the hot oil, forming a loose, flat mound. Using the back of a spoon, gently press and spread it into a thin, uneven circle about 4–5 inches across, leaving a rougher texture (not smooth).

13. 13

    Let the tapioca cook without moving it for 1–2 minutes until the bottom is set and light golden, then gently flip it using a spatula and cook the other side for 30–45 seconds until it looks crispy with light golden spots.

14. 14

    Slide the tapioca crepe onto a plate. While still hot and pliable, place about 2–3 tablespoons of the chicken filling in the center, then fold the crepe in half like a half-moon.

15. 15

    Repeat steps 12–14 with the remaining tapioca starch and filling until you have made 8 tapioca crepes total, adding oil to the skillet as needed.

Tools you’ll need

• pot with lid (4-quart or larger)
• instant-read thermometer
• cutting board
• chef's knife
• two forks
• small bowl
• 12-inch skillet or larger
• wooden spoon
• shallow dish or wide bowl
• spoon for pressing and shaping
• spatula
• paper towels

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