Description
Brazilian chicken croquettes deliver a crispy, golden crunch that’ll make your taste buds dance with joy. Packed with shredded chicken and seasoned with Brazilian flair, these little bites are perfect for snacking or sharing with friends.
Ingredients
Scale
Proteins:
- 2 Large boneless skinless chicken breasts
Starches:
- 2 Large peeled and mashed potatoes
- 3 ½ Cups sifted all-purpose flour
- Bread crumbs
Liquids and Seasonings:
- 1 ¾ Cups whole milk
- 1 ¾ Cups chicken broth or water
- ½ Cup milk
- 4 Tablespoons tomato sauce
- 1 Tablespoon water
- 1 Tablespoon salt
- 4 Minced garlic cloves
- 1 Finely chopped small onion
- 1 Tablespoon paprika
- 2 Tablespoons cream cheese
- Salt and black pepper to taste
- Fresh chopped parsley to taste
- 3 ½ Tablespoons butter
- ¼ Cup butter
- Vegetable oil for frying
Instructions
- Pour 1 ¾ cups milk, 1 ¾ cups chicken broth, 1 tablespoon salt, and 3 ½ tablespoons butter into a heavy saucepan. Heat and stir the mixture over medium heat until butter melts completely.
- Fold 625g mashed potatoes and 450g flour into the liquid. Continuously stir the mixture for 8-10 minutes until it transforms into a thick, smooth dough that pulls away from the saucepan sides.
- Chop 300g chicken breasts into small, uniform pieces. Sauté the chicken with 4 minced garlic cloves and 1 finely chopped onion in ¼ cup butter over medium-high heat for 7-9 minutes.
- Season the chicken with 1 tablespoon paprika, salt, and black pepper. Stir in 2 tablespoons cream cheese, 4 tablespoons tomato sauce, 1 tablespoon water, and fresh chopped parsley.
- Allow the dough to cool for 15-20 minutes until you can handle it comfortably. Pinch golf ball-sized portions and flatten them in your palm.
- Spoon a small amount of chicken filling into the center of each dough portion. Carefully seal the edges, forming oval-shaped croquettes.
- Dip each croquette into ½ cup milk, then roll generously in bread crumbs to create a crisp exterior coating.
- Heat vegetable oil to 350°F in a deep fryer or large pot. Carefully place croquettes into the hot oil, frying 3-4 at a time for 2-3 minutes until they turn golden brown.
- Remove croquettes using a slotted spoon and drain on paper towels to remove excess oil. Serve warm and enjoy immediately.
Notes
- Chicken shreds work best when pulled apart by hand for a more authentic texture.
- Let the dough cool completely before filling to prevent breaking when shaping croquettes.
- Freezing the assembled croquettes for 15 minutes before breading helps them hold their shape during frying.
- For a gluten-free version, replace wheat flour with cornstarch and use gluten-free breadcrumbs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Brazilian
Nutrition
- Serving Size: 5 to 6
- Calories: 372 kcal
- Sugar: 3 g
- Sodium: 840 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg