Brazilian recipe
Creamy chicken croquettes with queijo minas (Bolinhas de frango cremosas com queijo minas)
A comforting Brazilian-style dish featuring soft potato dumplings stuffed with shredded chicken and queijo minas, baked in a creamy tomato sauce.
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Ingredients
1 kg chicken breast
1 kg potatoes
1 pinch of salt (for cooking the chicken)
Salt to taste (for boiling the potatoes)
1 tablespoon butter
1 whole egg
1 pinch freshly grated nutmeg
Cornstarch (maizena) as needed to reach the right consistency
1 can tomato sauce
1 can table cream (creme de leite)
50 g grated parmesan cheese
500 g queijo minas fresco
Chopped black olives (optional)
Dried oregano to taste
1 kg potatoes
1 pinch of salt (for cooking the chicken)
Salt to taste (for boiling the potatoes)
1 tablespoon butter
1 whole egg
1 pinch freshly grated nutmeg
Cornstarch (maizena) as needed to reach the right consistency
1 can tomato sauce
1 can table cream (creme de leite)
50 g grated parmesan cheese
500 g queijo minas fresco
Chopped black olives (optional)
Dried oregano to taste
Where to find ingredients
You can find chicken, potatoes, and standard pantry staples at local supermarkets like Choppies or Pick n Pay. Queijo minas is a traditional Brazilian cheese; if unavailable in Botswana, you may substitute with a mild, fresh white cheese like paneer or a firm mozzarella as a substitute, though the original queijo minas is best for the authentic result.
Preparation method
- Boil the chicken breast in water with a pinch of salt until tender; drain, shred, and set aside.
- In a saucepan, combine the shredded chicken with the tomato sauce and simmer for a few minutes. Set aside.
- Boil the potatoes in salted water until they are very tender.
- Drain the potatoes and mash them while still hot using a potato ricer or fork.
- Add the butter, egg, grated nutmeg, and salt to taste to the mashed potatoes.
- Gradually add the cornstarch, mixing until you achieve a firm and pliable dough suitable for shaping.
- Form the potato dough into small, round dumplings.
- Cut the queijo minas into small cubes.
- Stuff each potato dumpling with a cube of queijo minas and, if desired, some chopped black olives.
- Seal the dumplings thoroughly so the filling does not escape during the cooking process.
- Arrange the stuffed chicken dumplings in a baking dish, forming a circle.
- Place the chicken in tomato sauce in the center of the baking dish, between the dumplings.
- Pour the table cream over the dumplings and the chicken.
- Sprinkle the grated parmesan cheese over the top.
- Add dried oregano to taste.
- Bake in a preheated oven at 180°C for approximately 20-30 minutes, or until the top is golden and bubbling.
Observations
These chicken croquettes are a staple in Brazilian home cooking, perfect for those seeking a flavorful and practical treat for family gatherings, parties, or a special snack. The croquettes are crafted from a soft potato-based dough, filled with seasoned shredded chicken and fresh queijo minas, then simmered in a rich, creamy tomato sauce and finished under the oven grill. The result is a soul-warming dish that perfectly marries the delicate texture of mashed potatoes with a succulent filling and gooey melted cheese.
Prepare to impress your guests with these delectable dumplings, which balance the lightness of potatoes with the satisfying creaminess of the filling and sauce.
Prepare to impress your guests with these delectable dumplings, which balance the lightness of potatoes with the satisfying creaminess of the filling and sauce.
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