- Preparation and cooking time
- plus chilling
- More effort
- makes 14
These little croquettes stuffed with chicken and spices are popular snacks served in bars all over Brazil. The name means 'little chicken thigh' in Portuguese because of their shape
- 2 boneless skinless chicken breasts (300-350g)
- 450g floury potatoes (such as King Edward), peeled and quartered
- 2 tbsp olive oil
- 1 large onion , finely chopped
- 4 tbsp Cabana spicy malagueta marinade (available at cabana-brasil.com) or Cholula hot sauce
- 100g plain flour
- 2 eggs , lightly beaten
- 100g panko breadcrumbs
- vegetable oil , for deep-frying
- ½ small pack flat-leaf parsley , chopped
- STEP 1
Bring a pan of salted water to the boil, then reduce to a simmer. Poach the chicken very gently for 10 mins. Remove from the heat, cover and cook for 10-15 mins more until cooked through. Use a slotted spoon to remove the chicken and leave to cool. Reserve the poaching liquid.
- STEP 2
Bring the liquid to the boil, add the potatoes and simmer for 15-20 mins until just tender. Drain, then leave to dry out before mashing and seasoning.
- STEP 3
Meanwhile, heat the olive oil in a pan, add the onion and stir over a medium-low heat for 8-10 mins. To assemble, shred the chicken in a bowl, mix in the mash, onions and marinade, then taste and season. With damp hands, shape about 50g of mixture into a teardrop shape. Set it upright on a plate and repeat with the rest of the mixture. Coat each in flour, egg and breadcrumbs. Cover with cling film and chill for at least 1 hr.
- STEP 4
Heat the vegetable oil in a deep fryer or large saucepan to 170C or until a piece of bread browns in 30 secs. Fry in batches for 3-4 mins until golden, turning once or twice. Remove and drain on kitchen paper. Serve warm with the parsley scattered over.