Brazilian recipe
Easy Homemade Chicken Croquettes (Croquete de frango)
A faithful Brazilian recipe for easy homemade chicken croquettes, adapted into natural English while preserving the original ingredients and method.
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Ingredients
1 peito of cooked and shredded chicken
100 g of olives chopped
1 onion media chopped
1 tablets of stock of meat
Tempero baiano to taste
Cominho to taste
Sal to taste
1/2 copo (of requeijathe) of plain flour
100 g of olives chopped
1 onion media chopped
1 tablets of stock of meat
Tempero baiano to taste
Cominho to taste
Sal to taste
1/2 copo (of requeijathe) of plain flour
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- In the pan, cook the shredded chicken with the onion chopped, the olives, the tablets of stock of meat, the tempero baiano, the cominho and the sal, adicionando the pouco of water if necessario, ate the temperos if incorporarem bem and the water secar
- Add the plain flour gradually, stirring with the spoon of pau in low heat, ate form the dough consistente and come away of the bottom of the pan
- With the dough levemente fria, modele the croquetes in formato of bolinhas or outros formatos of sua preferência
- Fry the croquetes in oil hot ate that fiquem golden and crocantes
- Drain in kitchen paper antes of serve
Observations
This recipe keeps the Brazilian identity of Croquete de frango, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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