Number Of Ingredients 26 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.
Time 1h30m Yield 20 Number Of Ingredients 15 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.
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!
Yield 3 servings Number Of Ingredients 9 Steps:
Combine the chicken with the garlic, salt, pepper, and lime juice in a bowl until evenly coated. Cover with cling film and refrigerate for about an hour. Dip each chicken wing in the flour, shaking off excess. Heat oil in a large pot to about 375°F. Fry half of the chicken wings at a time until dark golden brown. The oil temperature will drop to about 350°F. Drain on paper towels. Serve with lime wedges and fried garlic. Enjoy!
Time 1h Yield 6 Number Of Ingredients 11 Steps:
Combine chicken breast, water, and chicken bouillon in a large pot; bring to a boil and cook until chicken is no longer pink, 20 to 30 minutes. Remove chicken to a cutting board, reserving broth. Shred chicken using 2 forks. Preheat oven to 400 degrees F (200 degrees C). Whisk 2 cups plus 1 1/2 tablespoon milk, egg yolks, and all-purpose flour into the reserved broth. Bring to a boil; cook, stirring constantly, until thickened, about 5 minutes. Stir in shredded chicken and corn. Remove from heat and whisk in cream. Pour chicken mixture into a baking dish. Spread cottage cheese on top and cover with sliced mozzarella cheese. Bake in the preheated oven until mozzarella cheese is melted, 10 to 15 minutes.
Time 1h Yield 12 pieces, 4-6 serving(s) Number Of Ingredients 13 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.
