These chicken bites are sold as street food in Brazil. So make a batch and turn on the Olympics!
Chef Lesli Sommerdorf from Harmons shares this recipe.
Chicken Croquettes
Olive oil
1 onion, chopped
2 cloves garlic, minced
2 boneless and skinless chicken breast halves, cooked and shredded
2 tablespoons tomato paste
1/4 cup chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
2 cups low-sodium chicken broth
2 cups milk
1/2 cup (1 stick) butter
3 cups flour
1 cup requeijão cremoso (Brazilian thick cream)
1 egg white
2 cups breadcrumbs
In a frying pan over medium-high heat, add a drizzle of olive oil. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the chicken and tomato paste. Season with salt and pepper. Add the parsley and stir to combine. Set aside.
In a large saucepan over high heat, add the broth, milk and butter. Season with salt. When the butter melts, add the flour and stir vigorously with a wooden spoon. Reduce the heat to low and cook, stirring constantly, until the dough becomes smooth and doesn’t stick to the pan, 10-15 minutes.
Transfer the dough to a cold surface and flatten it with a spatula. Cover with plastic wrap. Let cool. Knead until smooth and let cool completely.
Take a handful of dough and mold it like a seashell. Add 1 tablespoon of the chicken mixture and small dollop of requeijão cheese. Close the dough, pressing hard with the fingers and remove any excess.
Fill a heavy pot over medium-high heat with 2-3 inches canola oil. Heat the oil to 350 degrees.
Roll the dough in the egg whites and then in the breadcrumbs. Carefully place in the hot oil and fry, turning occasionally, until golden brown, 3-5 minutes. Transfer to a paper towel-lined plate. Season with salt if desired.
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