Costa Rican Chicken Nuggets Recipes

COSTA RICAN SHREDDED CHICKEN

Steps:

• Place all the ingredients into the pressure cooker. (I normally use an electric pressure cooker like the Instant Pot). Cook on high pressure for 25 minutes.
• Remove the meat from the pressure cooker and set aside to cool slightly.
• Strain the chicken broth through a fine-mesh strainer and place it in an airtight container where it can last for up to 2 weeks. I usually put the broth in mason jars, or freeze it in plastic gallon bags for later.
• Shred the chicken using two forks or your hands. Authentic Costa Rican shredded chicken is shredded very finely, so I use my hands for this.
• Season with extra salt and pepper if desired, and store for up to a week in an airtight container, or freeze.

COSTA RICAN CHICKEN NUGGETS

Steps:

• Combine onion, garlic, chilies, bell pepper, lime juice and cilantro in a food processor. Blend into a paste then stir in the egg.
• Mix the chicken, masa harina, salt, hot sauce, and oregano together in a large bowl. Stir in the paste mixture then refrigerate for 2 hours.
• Roll meat into walnut sized balls then saute in hot oil until well browned. Serve with tortillas and salsa.

COSTA RICAN CASADO RECIPE

Steps:

• Place all ingredients on a huge plate and serve warm with a smile and a bottle of Salsa Lizano.

THE BEST EVER CHICKEN NUGGETS

Steps:

• Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
• Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
• Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.

COSTA RICAN MARINADE

Steps:

• Using a shallow non-metal dish or reasealable plastic bag add all the ingredients and mix together well.
• Up to 3 pounds of beef, chicken, or pork can be placed in the marinade and refrigerated for 8 hours but no longer than 24.
• Cover the dish or seal the plastic bag and turn meat occasionally.
• Grill meat to desired doneness and discard remaining marinade.

BAKED CHICKEN NUGGETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
• Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

BEST AND EASIEST CHICKEN NUGGETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with aluminum foil; place a wire cooling rack on top and spray with cooking spray.
• Put chicken into a gallon-size resealable plastic bag. Add ranch dressing; seal and shake bag to coat chicken evenly.
• Mix panko, Parmesan cheese, garlic powder, and parsley together in a bowl; pour into bag with chicken. Seal and shake bag to coat thoroughly. Remove from bag; place on rack in a single layer.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn broiler on high; broil until crispy, about 1 minute.

CRISPY CHICKEN NUGGETS

Steps:

• Beat egg, salt, and pepper together in a bowl. Pour crushed cereal into a separate bowl. Coat chicken pieces in egg mixture. Press chicken pieces into cereal until coated.
• Heat oil and butter together in skillet over medium heat; cook and stir chicken until coating is golden brown and meat is no longer pink in the center, about 7 minutes.
• Whisk preserves and water together in a saucepan over medium-low until heated through and smooth, 2 to 3 minutes. Serve apricot sauce with chicken nuggets.