BRAZILIAN CHICKEN CROQUETTES (COXINHA) RECIPE BY TASTY
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
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
BRAZILIAN STEW CHICKEN RECIPE
This Brazilian Stew Chicken recipe is super simple and comforting. Known as ensopado de frango in Portuguese, this one pot chicken stew is a super basic recipe with no frills or fancy ingredients. It's wonderful for a midweek dinner, and the leftovers are utterly magical.
Provided by aline_shaw
Categories Main Course Soup
Time 1h45m
Number Of Ingredients 16
Steps:
- Season the chicken with salt and pepper, and set aside for about 10 minutes
- In a 5.5 quart Dutch oven, or heavy bottom pan, heat the olive oil on medium to high heat.
- Add half of the chicken legs to brown on both sides, when they're light golden brown, remove them from the pan, and set aside on a plate. Repeat this process with the other half of the chicken legs.
- Drizzle some more olive oil in the pan, then reduce the heat to medium. Add in the diced onions, the white part of the scallions, and saute until soft.
- Next add in the Brazilian sofrito or the garlic, and saute until fragrant.
- Add in the paprika and the ground mustard powder, then stir to combine. Let it cook for about a minute, then add in the vinegar to deglaze the pan.
- Let the vinegar reduce in half, then add the chicken back to the pan. Stir to coat and cook until the acid evaporates.
- Sprinkle in the flour, and stir to combine.
- Add in the potatoes, the chicken stock, the bay leaf and the thyme - give everything a stir and make sure everything is submerged in liquid.
- Bring everything to a quick boil, then reduce to low heat, cover and simmer until the potatoes are cooked - about 20 minutes.
- Uncover the pan and add in half of the green onions. Stir and continue to simmer until the liquid thickens, another 40 minutes to an hour.
- Add in the rest of the green onions and the butter. Stir to combine. Turn off the heat, taste and adjust salt and pepper if needed.
- Serve with rice or crusty bread!
Nutrition Facts : ServingSize 1 serving, Calories 245 kcal, Carbohydrate 19 g, Protein 17 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 70 mg, Sodium 264 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 6 g
SAUTEED CHICKEN BREASTS WITH FRESH HERBS AND GINGER
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.
- Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
- Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.
BRAZILIAN CHICKEN STEW
Make and share this Brazilian Chicken Stew recipe from Food.com.
Provided by Karen in MA
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a food processor, pulse the ginger with the garlic, jalapeños, lemon juice and paprika until finely chopped. Add the water and process to a paste.
- In a large saucepan, heat 2 tablespoons of the oil until shimmering.
- Add the onions and cook over moderate heat until softened, about 8 minutes.
- Add the ginger paste and cook until it begins to brown, about 3 minutes.
- Add half of the tomatoes along with the coconut milk, peanuts, 1/4 cup of the shredded coconut and 2 tablespoons of the cilantro and cook until slightly thickened, about 5 minutes.
- Scrape the sauce into a food processor or blender and puree.
- Return the sauce to the saucepan. Add the stock and the remaining tomatoes and 2 tablespoons of cilantro and bring to a boil.
- Season with salt and pepper and simmer over moderate heat until reduced to 5 cups, about 20 minutes. Keep warm.
- Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering.
- Season the chicken with salt and pepper and sauté over moderately high heat until golden and cooked through, about 10 minutes.
- Add the chicken; season with salt and pepper.
- Spoon into bowls and garnish with coconut and cilantro.
- Serve with steamed rice and lemon wedges.
Nutrition Facts : Calories 858.9, Fat 54.6, SaturatedFat 20.1, Cholesterol 194.3, Sodium 979.6, Carbohydrate 37.3, Fiber 8.1, Sugar 15, Protein 60.2
BRAZILIAN CHICKEN WITH COCONUT MILK SAUCE
Awwww the aroma will fill your house when this is cooking. I generally serve over rice, but pasta is nice too.
Provided by Sassy in da South
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 242.9, Fat 10.6, SaturatedFat 1.7, Cholesterol 75.5, Sodium 158.8, Carbohydrate 10.1, Fiber 3.1, Sugar 4.2, Protein 27.3
INSTANT POT® BOBO DE FRANGO (BRAZILIAN CHICKEN STEW)
This creamy chicken stew is a big favorite of mine. I serve it with white rice and potato sticks! Some like to add chile peppers to make this a bit spicier but I prefer a salty, more savory stew. You can also add more broth or coconut milk to adjust the consistency. It should be thick but creamy. It should not be gummy. The use of table cream or creme de leite is not always traditional, but I love it!
Provided by Paul Gambardella
Categories Chicken Stew
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- Season chicken with salt and lime juice, and set aside to marinate while prepping the vegetables.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil and saute chicken tenders until browned, about 5 minutes. Remove and set aside. Add remaining tablespoon olive oil and saute onion and bell pepper until soft and translucent, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Turn off Saute function.
- Return chicken tenders to the Instant Pot®. Add chicken broth, yuca, and tomato, making sure chicken tenders are completely submerged in broth. Season lightly with salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken tenders, shred with 2 forks, and set aside. Turn on the Instant Pot® and select low Saute function. Using an immersion blender, blend stew in the pot. Add coconut milk and table cream while blending. Season with salt and stir in shredded chicken chopped cilantro and palm oil.
- Serve garnished with additional cilantro.
Nutrition Facts : Calories 514.4 calories, Carbohydrate 37.6 g, Cholesterol 62.3 mg, Fat 30.1 g, Fiber 2.8 g, Protein 23.4 g, SaturatedFat 16.3 g, Sodium 157.2 mg, Sugar 7.7 g
SAUTE CHICKEN BRAZILIAN
Make and share this Saute Chicken Brazilian recipe from Food.com.
Provided by Seid1079
Categories Chicken Breast
Time 35m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Season Chicken with salt and pepper. Saute chicken in oil - 12 minutes.
- Add onion, tomatoes, ham and parsley for 6 minutes.
- Mix flour with 1/4 cup chicken broth. Add to skillet with rest of broth, wine, paprika and chili - Simmer 10 minutes.
- Serve over rice.
Nutrition Facts : Calories 799, Fat 48.4, SaturatedFat 9.5, Cholesterol 124, Sodium 298.9, Carbohydrate 38.1, Fiber 2.1, Sugar 2.8, Protein 44.6
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