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
GRANDMA FLORENCE SLAGLE'S MOCK CHICKEN LEGS
Florence Slagle was my nephew David's grandmother and a lifelong friend of mine from the little village I grew up in. Florence loved to cook and created many memories surrounding her cooking and baking. Florence and I had shared many recipes over the years... I hope you enjoy this one! ***These are not my photos, but they...
Provided by Colleen Sowa
Categories Other Main Dishes
Time 1h40m
Number Of Ingredients 16
Steps:
- 1. Mix all mock chicken leg ingredients together well. Form into chicken drum stick shapes.
- 2. Beat together the egg and milk. Dip the "drum sticks" into egg and milk mixture.
- 3. Put Bread crumbs in a bowl. Dip the "drum sticks" into the bread crumbs to totally coat them.
- 4. PAN FRIED METHOD: .
- 5. Fry the "drum sticks" in shortening in a medium-hot skillet. Turning to brown on all sides.
- 6. Pour the meat stock (or water) into the pan. Cover and simmer slowly on low heat for about 1 hour until "drum sticks" are cooked and a gravy has formed. 10 servings.
- 7. OVEN METHOD: .
- 8. Preheat oven to 350 degrees. Use cooking spray to coat baking sheet.
- 9. Place coated mock chicken "drum sticks" onto baking pan. (Optional: sprinkle the "drum sticks" lightly with paprika). Bake 15 minutes. Turn "drum sticks" over and bake 15 - 20 minutes longer or until the "drum sticks" are browned and cooked through.
- 10. ***** Optional: You can form the "drum sticks" onto skewers or popsicle sticks to form "drum stick handles".
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
BRAZILIAN CHICKEN APPETIZER (COXINHAS DE GALINHA)
these are delicious Chicken appetizers in Brazil that are usually served like a bulb/teardrop or like a drumstick. Preparation time assumes that the chicken have been cut up.
Provided by Pneuma
Categories Lunch/Snacks
Time 1h
Yield 12 pieces, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat cooking oil on a pan and when hot enough, add and brown the chicken at both sides.
- Add 1-2 cups of water enough to boil chicken for 20 mins or until tender. Don't forget to cover it. Drain and set aside liquid.
- When chicken is cool enough, separate the meat from the bones. Cut the breast into12 long strips and set aside.
- Mince the rest of the meat and combine with onion, cloves, salt and pepper. You can use a food processor to make the mincing and mixing quick just by pulsing it. Set aside. You can also set aside the thin bones to serve as a sticks for the chicken later on.
- For the dough: mix rice flour with milk, add enough chicken juices that was set aside to make a firm dough. Then, add butter and egg yolks to soften it. Add and mix the minced chicken. Add chili sauce and mix.
- Divide dough in 12 equal parts. Flatten it a bit with palm, add a piece of chicken breast from near the edge. Roll to cover then shape it like a bulb or teardrop with a tapered end. You can push in the thin bones at the thin part of the shaped dough so they looks like chicken drumsticks.
- Roll in breadcrumbs and fry in hot oil until golden brown putting it on strainer or napkins to help drain excess oil.
- Serve with chili salsa.
Nutrition Facts : Calories 934.9, Fat 37.4, SaturatedFat 20.6, Cholesterol 401, Sodium 646.4, Carbohydrate 60.9, Fiber 2.5, Sugar 2.6, Protein 83.8
MOCK CHICKEN LEGS
When I was young, my mother made this recipe for us. Recently, I was going through her cookbook collection and found it. Now I make this tasty, fun appetizer for my own family and enjoy mixing the old memories with new ones. -Jeanne Herda, Burnsville, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first five ingredients. Crumble ground meat over mixture and mix well. Shape a 1/4 cupful of meat mixture around each Popsicle stick to resemble a 3-in. log., In a shallow bowl, whisk egg and milk. Place cornflake crumbs in another shallow bowl. Coat each leg in crumbs, then dip in egg mixture and recoat in crumbs. Let stand for 5 minutes. Preheat oven to 350°., In an electric skillet, heat 1/4 in. oil to 375°. Fry legs, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. , Arrange on an ungreased baking sheet. Bake until no pink remains and a thermometer reads 160°, 15-20 minutes.
Nutrition Facts : Calories 240 calories, Fat 14g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 374mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 0 fiber), Protein 12g protein.
MOCK CHICKEN LEGS
When my Mom was little, she would have this as part of her birthday party picnic. With it would be potato salad, dressed up B&M beans, potato chips, watermelon, brownies, and her cucumbers. Her birthday is August 16, so she remembers how it was always really hot, yet her Mom would still prepare everything for her special day. She would make enough for 2 skewers per person, and with all of her family that meant feeding 12 people. The amount of meat I have listed is an estimate, as the paper this was originally written on didn't list specifics, so I don't know how much she bought to feed that many!
Provided by BeccaB3c
Categories Pork
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place 1 inch pieces of pork and veal alternately on skewers, almost 5 pieces per stick.
- Season with flour, salt and pepper.
- Brown in butter; do not crowd; turn often to brown evenly.
- Place in a roasting pan.
- Pour 2 cans of cream of mushroom soup over top.
- Cover and bake at 325 degrees Fahrenheit for 2 hours.
MOCK CHICKEN LEGS
Chicken leg shaped veal and pork, spiced perfectly, then browned and simmered.
Provided by SALLYCOOKS
Categories Meat and Poultry Recipes Chicken
Time 1h45m
Yield 4
Number Of Ingredients 8
Steps:
- Combine ground pork, ground veal, salt, paprika, green pepper and pineapple. Shape like a chicken leg around a wooden skewer. Roll in bread crumbs, then in egg slightly beaten with 1 tablespoon water and again in bread crumbs.
- Let stand 30 minutes in the refrigerator. Brown in frying pan in hot fat, add a little water, then reduce temperature. Cover tightly and let cook slowly for 45 minutes.
Nutrition Facts : Calories 345.4 calories, Carbohydrate 22.3 g, Cholesterol 192.1 mg, Fat 13.9 g, Fiber 1.4 g, Protein 31 g, SaturatedFat 5 g, Sodium 899 mg, Sugar 4.2 g
COXINHA DE FRANGO ( CHICKEN'S FRITTERS BRAZILIAN STYLE) RECIPE - (4.3/5)
Provided by Gatinha
Number Of Ingredients 26
Steps:
- CHICKEN BROTH: In a large pot, put the chicken breast, garlic, salt, pepper, cumin, tomato, onion and coriander. Bring it to boil in a medium heat for about 30 min. Separate the chicken breast and the broth. Cool it and shred the chicken breast and reserve Drain the broth and reserve. FILLING: In a medium pot, add oil and garlic and fry the garlic until is golden brown. Add the onion and fry until is transparent. Add the tomato and cook for about 2 minutes. Add paprika and tomato paste and mix well. Add the shredded chicken breast, the chicken broth and cook it until the sauce is thicken. Mix the corn starch with a little water and add to the sauce to thicken it. DOUGH: In a medium pot, add water, butter and knorr cube, bring it to a boil. Add the smashed potatoes and mix constantly. When it is started to boil, add at once the flour and mix it until it form a big ball. Transfer to a bowl and leave it to cool. Tips: Do not leave it until it is completely cold. It is easy to make the Coxinha with a warm dough. Use a tablespoon to scoop portions.
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