INGREDIENTS
Brazilian Chicken Croquettes
Servings - 2
INGREDIENTS
Olive oil - 1 1/2 tablespoons
Garlic - 1 tablespoon
White onions - 80 grams
Cooked shredded chicken - 200 grams
Paprika - 1/2 teaspoon
Salt - 1 teaspoon
Cream cheese - 110 grams
Parsley - 2 tablespoons
Butter - 1 tablespoon
Chicken broth - 60 milliliters
Milk - 500 milliliters
All purpose flour - 310 grams
Beaten eggs - for dipping
Bread crumbs - for coating
Oil - for frying
PREPARATION
1. Heat 1 1/2 tablespoons olive oil in a skillet, add 1 tablespoon garlic and stir well.
2. Add 80 grams white onions and fry till translucent.
3. Now, add 200 grams cooked shredded chicken, 1/2 teaspoon paprika, 1 teaspoon salt and mxi it well.
4. Cook for 5 - 7 minutes.
5. Transfer this into a bowl, add 110 grams cream cheese, 2 tablespoons parsley and mix it well. Keep aside.
6. Heat 1 tablespoon butter in a another skillet, add 60 milliliters chicken broth, 500 milliliters milk, 310 grams all purpose flour and mix it well.
7. Bring to a boil. Stir in flour until dough is formed.
8. Transfer the dough in a bowl and knead the dough well.
9. 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.
10. Dip it in beaten eggs and roll it in bread crumbs.
11. Heat sufficient oil in a skillet and deep fry these till golden brown and crispy.
12. Drain it on an absorbent paper.
13. Serve hot with ketchup.
Caipirinhas with Pineapple
Servings - 2
INGREDIENTS
Pineapple - 100 grams
Mint - 5 grams
Powdered sugar - 35 grams
Lemon juice - 2 tablespoons
Crushed ice
Light rum - 200 milliliters
Pineapple juice - 100 milliliters
Ice
Mint - 1 tablespoon
Pineapple - for garnishing
Lemon slice - for garnishing