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Chicken Mould from Guyana


Chicken Mould is a wonderful way to use your chicken leftovers!
And this dish is also very easy to do.


2 cups of boiled chicken (or you can use your leftovers from a grilled chicken or a baked chicken, being very careful with the little pieces of bones that can be left)
1 ½ cup of white sauce
4 well beaten eggs

Bechamel Sauce:

Basic Recipe:
Put in a small pan, 2 tablespoons of butter, and let them melt.
Add two tablespoons of flour, ¼ teaspoon of salt, and one cup of milk, stir constantly for about 3 minutes after it started to boil.
If it dries too much, add some more milk.


Chop the chicken meat, in small pieces. Add the white sauce, the beaten eggs, and salt and pepper.
Be sure the whole preparation is well mixed.
Pour it into a greased mould and bake it in moderate oven for 40 minutes, or until it is golden on top. When you unmold it, you can garnish it with salads, or cooked carrots and green beans and tomatoes, taking care of the colors, they will be nicely mixed in the serving dish.
Put some parsley leaves on top of it.
Be sure to serve it hot, if you serve it with mashed potatoes, add parsley leaves on top of the mashed potatoes too! - South American Foods and Desserts



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