Brazilian chicken croquettes

Name: Brazilian chicken croquettes
Prep time: 80 min
Ingredients: 350 g Clean chicken breast; 2 Laurel leaves; 5 Juniper berries; 100 g Carrot; 100 g Celery; 80 + 40 g Onions; 1 Garlic clove; 40 g Extra virgin olive oil; 60 g Tomato sauce; 1 Tablespoon of chopped parsley; Salt; 500 g Chicken broth; 300 g Flour; 80 g Butter; 1 Large pinch of salt; 2 Medium eggs; Bread crumbs; 1.5 l Peanut oil

Sonia Peronaci

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Prep Time 1 20

Servings 5 peoples

Ingredients

For the stuffing:

350 g Clean chicken breast
2 Laurel leaves
5 Juniper berries
100 g Carrot
100 g Celery
80 + 40 g Onions
1 Garlic clove
40 g Extra virgin olive oil
60 g Tomato sauce
1 Tablespoon of chopped parsley
Salt

For the mixture:

500 g Chicken broth
300 g Flour
80 g Butter
1 Large pinch of salt

To crisp:

2 Medium eggs
Bread crumbs

To fry:

1.5 l Peanut oil

Instructions

Boil the chicken breast in a pan for about 20 minutes together with the; carrot, celery, onion, bay leaf, juniper and salt. Let it cool, then fray it and keep the meat and 500 ml of chicken broth aside.
Pour 40 g of oil into a pan, add 40 g of chopped onion and the chopped clove of garlic. Brown for 5 minutes, then add the frayed chicken meat, parsley and tomato sauce. Cook for another 5 minutes and add salt if necessary. Let it cool.

FOR THE MIXTURE:

Pour the chicken broth into a pan and add the butter. Bring to a boil. When the first bubbles appear, add the flour by sprinkling, stirring vigorously with a whisk to obtain a very thick mixture. Continue stirring for another 5 minutes with a wooden spoon to let the mixture dry a little bit.
Transfer the mixture onto a pastry board, flatten it, cover it with the transparent contact film and let it cool.

PREPARATION:

Once cold, roll the cold mixture with a rolling pin to a thickness of ½ cm and then cut it with a circular dough cutter with a diameter of 8 cm (about 30 g of disc dough). Press the dough with your hands to widen it a little bit and put 15 g of filling inside, then close the dough forming a drop, or rather a similar chicken leg. Proceed in this way until you finish the ingredients, obtaining approximately 25 Brazilian chicken croquettes.

BREADCRUMBS AND FRYING:

Dip each piece into the beaten egg and then cover it with breadcrumbs, proceeding in the same way to flour them all. Heat the peanut oil and bring it to a temperature of 175°, then soak 2-3 coxinha at a time and fry them until they are golden brown; drain them on sheets of absorbent kitchen paper and then enjoy them while they are still warm.