BRAZILIAN CHICKEN CROQUETTES (COXINHA) RECIPE BY TASTY
Here's what you need: olive oil, garlic, white onion, chicken, paprika, salt, cream cheese, fresh parsley, unsalted butter, whole milk, chicken broth, all-purpose flour, egg, panko breadcrumbs, oil
Provided by Robin Broadfoot
Categories Appetizers
Yield 9 servings
Number Of Ingredients 15
Steps:
- In a medium pot, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika (or cayenne pepper). Stir to incorporate.
- Transfer mixture into a bowl, add cream cheese and parsley. Mix well.
- In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.
- Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.
- Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren't any holes.
- While heating a pot of oil to 350˚F/180˚C, dredge the dough in egg and panko, then deep-fry till golden brown and cooked through.
- Drain on a towel, or wire rack and serve immediately.
- Enjoy!
Nutrition Facts : Calories 405 calories, Carbohydrate 48 grams, Fat 14 grams, Fiber 1 gram, Protein 20 grams, Sugar 6 grams
COXINHAS (BRAZILIAN CHICKEN CROQUETTES)
A popular snack in Brazil, these chicken croquettes (coxinhas) make great finger food for parties, and children are sure to love them, too.
Provided by Sarinha
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h30m
Yield 20
Number Of Ingredients 15
Steps:
- Combine chicken breasts and 1 cup chicken broth in a pot over medium heat. Bring to a boil, reduce heat, cover, and simmer until chicken is cooked through, 20 to 30 minutes. Keep checking that there is enough liquid in the pot and add more stock if necessary. Remove from pot, allow to cool briefly, and shred with 2 forks.
- Heat olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add shredded chicken, olives, and parsley. Stir well and season with salt and pepper. Remove filling from heat and set aside.
- Heat 2 cups chicken broth and butter in a large saucepan over medium heat; season with salt salt and bring to a simmer. Add flour all at once and stir to form a thick paste. Stir vigorously until the mixture is smooth and no longer sticks to the bottom of the pan. Remove from heat and let pastry cool.
- Once pastry is cool enough to handle, transfer to an oiled work surface and knead until smooth, 2 to 3 minutes.
- Take a portion of pastry and roll into a golf ball-sized ball. Stick an oiled finger into the center of the ball and press the edges to create a small bowl. Stuff with 2 teaspoons of chicken filling and gather the top edges to seal, rolling into a teardrop shape. Set croquette aside and cover with a damp towel. Repeat with remaining pastry and filling.
- Set out 3 bowls in the following order: flour, beaten eggs, breadcrumbs. Roll each croquette in flour, then dip in egg, then cover in breadcrumbs.
- Heat oil for deep frying in a large saucepan or deep fryer. Fry the croquettes in batches, until golden brown on all sides, 7 to 10 minutes. Remove from oil and drain on paper towels.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 19 g, Cholesterol 27.4 mg, Fat 7.6 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 1.7 g, Sodium 273.2 mg, Sugar 0.8 g
TEENIE WEENIES
Don't blame me - it's Aunt Alice's recipe!! This is great as an appetizer, or as finger food for a football Sunday.
Provided by VO714
Categories < 4 Hours
Time 3h5m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in your small crockpot.
- Heat on low for 3 hours, or until the sausages are piping hot.
- Serve in a chafing dish, or right out of the crock.
Nutrition Facts : Calories 192.3, Fat 10.1, SaturatedFat 4.3, Cholesterol 23.5, Sodium 503.8, Carbohydrate 21.7, Fiber 0.6, Sugar 15.5, Protein 5
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