These tangy chicken rolls come from Rio’s legendary Porcão restaurant chain, where they’re cooked on a spit. I like to think of them as Brazilian rollatini. For the sake of authenticity, I should note that the mayonnaise and cornichons are my contribution to the recipe. Their flavors contrast perfectly with the richness of the Gruyere.
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Rio chicken rollatini with crazy rice
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Food: Recipes and Articles
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2:27 PM
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