Brazilian Chicken Appetizer Coxinhas De Galinha Recipes

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BRAZILIAN CHICKEN CROQUETTES (COXINHA) RECIPE BY TASTY



Brazilian Chicken Croquettes (Coxinha) Recipe by Tasty image

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

1 tablespoon olive oil
4 cloves garlic, minced
1 white onion, diced
2 cups chicken, cooked, shredded
½ teaspoon paprika, or cayenne pepper
salt, to taste
4 oz cream cheese
3 tablespoons fresh parsley, chopped
1 tablespoon unsalted butter
2 cups whole milk
¼ cup chicken broth
2 cups all-purpose flour
egg
2 cups panko breadcrumbs
oil, for frying

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)



Coxinhas (Brazilian Chicken Croquettes) image

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

2 small skinless, boneless chicken breast halves
1 cup chicken broth, or more as needed
1 tablespoon olive oil
1 onion, chopped
2 tablespoons chopped fresh parsley
5 chopped green olives, or to taste
salt and pepper to taste
2 cups chicken broth
2 tablespoons butter
salt to taste
1 cup all-purpose flour
2 cups all-purpose flour
2 eggs, beaten
1 cup dry bread crumbs
oil for frying

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

COXINHA DE FRANGO ( CHICKEN'S FRITTERS BRAZILIAN STYLE) RECIPE - (4.3/5)



Coxinha de Frango ( Chicken's Fritters Brazilian Style) Recipe - (4.3/5) image

Provided by Gatinha

Number Of Ingredients 26

DOUGH OR MASSA:
3 cups water
3 cups flour
3 large potatoes, smashed (350G)
3 knorr cubes (chicken)
2 tablespoons butter
RECHEIO DE FRANGO:
1 chicken breast
1 clove garlic
1 teaspoon salt and 1 teaspoon pepper
1 teaspoon cumin (cominho)
1/2 tomato, diced
1/2 onion, diced
4 1/2 cups of water
2 tablespoons coriander, chopped (coentro) optional
FILLING:
3 tablespoons olive oil
1 tablespoon paprika (colorau)
1 tablespoon tomato paste
2 tablespoons parsley, chopped
1 tablespoon corn starch (maizena)
1 garlic clove chopped
1 medium onion chopped
1/2 tomato, chopped
1 cup chicken broth
Chicken breast, shredded

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.

BRIGADEIRO



Brigadeiro image

A traditional candy from Brazil that is typically served at parties. It tastes like chocolate-caramel and is very easy to make!

Provided by Candy C

Categories     Candy

Time 20m

Yield 40 candies, 40 serving(s)

Number Of Ingredients 4

1 (14 ounce) can sweetened condensed milk
1 tablespoon butter
3 tablespoons cocoa
chocolate sprinkles

Steps:

  • Over medium-low heat, stir vigorously the three ingredients.
  • Cook the mixture until it thickens enough to show the pan bottom during stirring (it will be firm enough to stay together and not spread) Pour into a greased dish and let cool to room temperature (or chill a few minutes in the fridge) Grease your hands with butter and take small amounts of candy and form into 1 1/2 inch balls.
  • Roll the balls in chocolate jimmies to decorate.
  • If the balls don't hold their shape, cook an additional 5 minutes until it thickens up more.

Nutrition Facts : Calories 35.9, Fat 1.2, SaturatedFat 0.7, Cholesterol 4.1, Sodium 15.1, Carbohydrate 5.6, Fiber 0.1, Sugar 5.4, Protein 0.9

BRAZILIAN CHICKEN APPETIZER (COXINHAS DE GALINHA)



Brazilian Chicken Appetizer (Coxinhas De Galinha) image

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

cooking oil, for frying
1 1/2 kg chicken cutlets
1 -2 cup water
1 small onion, chopped
2 garlic cloves, minced
salt and pepper
1 cup breadcrumbs, or as needed
1 cup rice flour
2 1/2 cups milk
1/2 cup butter
3 egg yolks
1/4 teaspoon chili sauce
chili salsa (optional if you want it hot or not)

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

BRAZILIAN CHICKEN STEW (GALINHA ENSOPADA)



Brazilian Chicken Stew (Galinha Ensopada) image

An addictive chicken dish using chicken thighs. The secret is the little bit of sugar used in the browning stage. This recipe is very versatile. You like tomatoes? Add more. You want it thicker or thinner? Adjust the amount of broth. You are in control of your own dinner destiny.

Provided by Carrie Cozinha

Categories     World Cuisine Recipes     Latin American     South American     Brazilian

Time 1h25m

Yield 4

Number Of Ingredients 8

1 tablespoon vegetable oil
1 tablespoon white sugar
2 pounds bone-in, skin-on chicken thighs, or more to taste
1 tablespoon salt
1 teaspoon ground black pepper
1 large onion, chopped
½ (14.5 ounce) can petite diced tomatoes, or more to taste
1 cup chicken broth, or more as needed

Steps:

  • Heat oil in a deep skillet over low heat. Sprinkle sugar over the bottom. Season chicken thighs with salt and pepper; cook in batches until browned, about 5 minutes per side.
  • Transfer browned chicken to a plate. Remove skin.
  • Cook onion in the same skillet until softened, 5 to 10 minutes. Stir in tomatoes. Return chicken to the skillet. Pour in enough broth to cover the chicken halfway. Simmer, partially covered, until chicken is tender and no longer pink in the center, about 1 hour.

Nutrition Facts : Calories 425.4 calories, Carbohydrate 8.9 g, Cholesterol 128.9 mg, Fat 26 g, Fiber 1.2 g, Protein 36.5 g, SaturatedFat 6.8 g, Sodium 2173.5 mg, Sugar 6.2 g

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