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Brazilian chicken croquettes

Sonia Peronaci
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Prep Time 1 hour 20 minutes
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.