Make these Brazilian Chicken Croquettes. Make these Brazilian chicken croquettes

INGREDIENTS

filling
1 tablespoon olive oil
4 cloves garlic, minced
1 onion, sliced ​​into cubes
2 cups cooked chicken pieces
½ teaspoon paprika
To salt for taste
4 ounces cream cheese
3 tablespoons fresh parsley, chopped

dough
1 tablespoon butter
2 cups whole milk
¼ cup chicken broth
2 cups all-purpose flour

eggs
2 cups panko bread crumbs
Oil for frying

PREPARATION
1. In a medium saucepan, heat the olive oil, then sauté garlic and onion until soft and brown. Add shredded chicken, salt and red pepper. Stir to incorporate.

2. Transfer the mixture into a bowl, add the cream cheese and parsley. Mix well.

3. In the same pan, add the butter, chicken broth and milk. Boil. Stir the flour until the dough is formed.

4. Transfer the dough into a flat surface. Knead the dough until it is warm, but not hot.

5. Hold a piece of dough the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon the stuffing in the center. Wrap the dough in the shape of a pear, and make sure there are no holes.

6. When heating pot of oil to 350F / 180C, dredge in egg batter and panko, and then deep-fry until golden brown and cooked. Drain on a towel and serve immediately.

7. Enjoy!





INGREDIENTS

Filling
1 tablespoon olive oil
4 cloves garlic, minced
1 onion, diced
2 cups cooked shredded chicken
½ teaspoon paprika
Salt to taste
4 ounces cream cheese
3 tablespoons fresh parsley, chopped

Dough
1 tablespoon unsalted butter
2 cups whole milk
¼ cup chicken broth
2 cups all-purpose flour

Eggs
2 cups panko bread crumbs
Oil for frying

PREPARATION
1. In a medium pot, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika. Stir to incorporate.

2. Transfer mixture into a bowl, add cream cheese and parsley. Mix well.

3. In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.

4. Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.

5. 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 are not any holes.

6. 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 and serve immediately.

7. Enjoy!