Brazilian Ingredients Recipes

COXINHAS (BRAZILIAN CHICKEN CROQUETTES)

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.

BRAZILIAN INGREDIENTS

Steps:

• COUVE (Collard greens): is a dark green Brazilian leafy vegetable. It is eaten with the famous Brazilian feijoada, also used to make caldo verde, which originally came from Portugal, and other favorites. If you cannot find collard greens, broccoli leaves is the best substitute we have found in the United States. MANDIOCA MEAL (Cassava Meal): is one of the most important ingredients in Brazil. In fact, it can even be considered one of the basic foods in the Brazilians' diet. It actually is a root that the Brazilians buy prepared in a meal in the grocery store. Tapioca we buy in the United States is made from Mandioca. Mandioca flour is the necessary ingredient for Pão de Queijo (cheese rolls), and certainly used to make Brazilian bread. If you are unable to purchase mandioca meal-used to make farofa in stores selling Latin American foods, you might try substituting coarsely ground bread crumbs. LEITE DE COCO (Coconut milk): Coconut milk is a very important ingredient in Brazilian cooking. Fortunately, coconut milk is now found in the United States. ÓLEO DE DENDÊ (Palm oil): Óleo de dendê is only used in recipes that come from the north of Brazil. It comes from an African palm grown in Brazil. Actually, the oil comes from the fruit of the plant. The fruit is cooked and the oil is squeezed through a cloth. When made in this way, I have been told it is more delicious. Óleo de dendê, when purchased, is a heavy, yellow oil. It is not uncommon for a recipe to call for . cup of Óleo de dendê, and I know of no substitute for this oil. BACALHAU: is a salted dried cod fish also popular in Spain, Portugal and Italy. It is very common in even the smallest stores or outdoor markets in Brazil. I have rarely seen this dried fish sold in the United States though it may be found in Caribbean grocery stores. You can substitute fresh cod fish. PALMITOS (Heart of Palm): are very common in Brazilian cooking. They are delicious in a salad with tomatoes, seasoned with oil and vinegar, in a cream soup, or in soufflés, and many other ways, and it is available in specialty food stores in the United States.

BRAZILIAN CHURRASCO (BRAZILIAN BARBECUED BEEF)

Steps:

• Preheat grill.
• Cut tenderloin into about six pieces.
• Reduce heat and place tenderloin pieces on the grill.
• As the meat started to cook dissolve the salt in the water and add the garlic.
• When the meat is browned on the outside baste.
• Keep basting throughout until the meat is done.

BRAZILIAN RICE

Steps:

• Wash and drain rice.
• Set aside.
• Saute onion and garlic in olive oil until soft.
• Add tomatoes, rice, salt, pepper and water or broth.
• Bring to a boil.
• Bring heat to medium.
• Cook until all bubbles on surface have disappeared.
• Cover and cook on low heat for 20 minutes.

PACOCA

Steps:

• Line a 9-in. square baking pan with parchment, letting ends extend up sides. Place graham crackers and peanuts in a food processor; pulse until just ground. Add sugar; process 10 seconds. Add sweetened condensed milk, vanilla and salt; pulse until dough comes together., Press dough into prepared pan. Refrigerate, covered, at least 4 hours or overnight. Lifting with parchment, remove from pan. Cut into bars. Store in an airtight container.