With the Olympic Games now in full swing, your nightly activities most likely revolve around viewing and recapping the day’s events. For all of us not in Rio—and watching from our couch—there’s an easy way to get into the Brazilian spirit. Instead of the usual tray of chips and dip, why not whip up a few of Brazil’s favorite snacks? Three top local chefs share their can’t-miss snack recipes that will hit the spot, give you a little taste of Rio, and leave your kitchen smelling delicious
#2. Chicken Croquette (Coxinha)
“What one loves in the childhood stays in the heart forever. Coxinha reminds me of that!”
—Samira Soares, chef at Emporium Brasil
Ingredients:
For the filling:
2 T olive oil
1/2 cup white onion, finely minced
2 garlic cloves, finely minced
2 chopped tomatoes
3 cups cooked chicken, finely shredded
Salt and ground black pepper, to taste
1 T cornstarch
1/2 cup water
3 T parsley
Instructions:
1. In a large skillet, heat the olive oil over medium heat.
2. Add the white onion and garlic, stirring occasionally, until soft and translucent. Add the tomato and cook for about 3 minute. Add the finely shredded chicken and stir in the cooked onion and garlic mixture, season with salt and pepper, and let it cook for about 10 minutes. Add the cornstarch mixed with water to make your filling thick.
3. To finish, add the parsley and set your filling aside.
For the dough:
3 cups chicken broth
2 T olive oil
3 cups flour
Instructions:
1. In a large, nonstick pan, place the chicken broth and olive oil, and bring to a boil. When the stock is hot, add the flour all at once while stirring very well. It will get more and more difficult to stir, but continue to stir vigorously for about 1 minute or so until obtaining a uniformly lumpy dough.
2. Remove the dough, put on the electric mixer, and mix it for about 6 minutes until it becomes soft and smooth.
3. Using your hand, roll out the dough, open a small portion in your hand, and shape as a disc. Scoop about 1 tablespoon of the chicken filling onto the center of each dough portion you opened.
4. Lightly oil your hands and shape the filled dough into drumsticks by folding the dough up and around the filling into a beggar’s purse shape, forming the neck of the coxinha between your encircled index finger and thumb, and gently press the filling down into the center as you close. Pinch and seal the edges. Pull the dough at the top out slightly so that it resembles a drumstick.
For dredging:
3 eggs
Breadcrumbs
Instructions:
1. Prepare 2 separate bowls, one for the eggs and the other for the breadcrumbs. Pass the coxinhas through each bowl, shaking off any excess.
To fry:
1. Lastly, pour enough oil to boil into a large frying pan.
2. After it gets very hot, place the coxinhas in it. Fry them until they are evenly brown.
See more:
http://www.vogue.com/13464599/2016-olympics-brazilian-recipes-chefs-snacks/