Brazilian Holiday Chicken Food

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 HOLIDAY CHICKEN

Steps:

• Heat a large stew pot and add 1 teaspoon of oil. Add chicken cubes and cook one or two minutes just until the surface of the poultry is opaque. Add the onions, peppers and garlic and cook an additional 3 minutes.
• Add the tomato sauce, water, bay leaf, garlic powder, cumin and oregano to the pot and bring the stew to a light boil. Reduce the heat to a simmer and cook for 110 minutes uncovered.
• Season with salt and pepper. Add lemon juice and celery; cook until crisp tender, about 20 minutes.
• Remove bay leaf before serving.
• This goes nicely over a bowl of brown rice and a green leafy salad.

BRAZILIAN CHICKEN WITH COCONUT MILK

Steps:

• In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
• Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

BRAZILIAN CHICKEN WITH COCONUT MILK SAUCE

Steps:

• In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander.
• Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
• Heat 1 tablespoon olive oil in a skillet over medium heat.
• Place the chicken in the skillet.
• Cook 10 to 15 minutes on each side, until no longer pink and juices run clear.
• Remove from heat and set aside.
• Heat the remaining olive oil in the skillet.
• Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender.
• Mix in the tomatoes and continue cooking 5 to 8 minutes.
• Stir in the coconut milk.
• You may add additional salt and/or pepper to the sauce, if desired.
• Serve over the chicken.
• Garnish with the parsley.

BRAZILIAN CHICKEN CURRY

Steps:

• In a 5- to 6-qt slow cooker, whisk together the coconut milk, tomato paste, garlic, ginger, 1⁄2 tsp salt and 1⁄4 tsp pepper. Add the bell peppers, onion and potatoes and mix to combine.
• Rub the curry powder all over the chicken legs; nestle them among the vegetables.
• Cook, covered, until the chicken is cooked through, on low for 6 to 8 hours or on high for 4 to 5 hours. Sprinkle with the cilantro before serving.