Brazilian Risoles (Chicken and Cheese Croquettes)
Risoles are small fried croquettes filled with creamy chicken and cheese, and are a popular street food in Brazil.
- Serves: 10 persons
- 1 ¼cups milk
- 2 ¼cups flour
- 2tablespoons butter
- ¾teaspoon salt
- ½pound chicken breasts
- 1can chicken broth
- 2tablespoons vegetable oil
- 1cup onion (minced)
- 2cloves garlic
- ½cup red bell pepper (finely diced)
- 1cube chicken bouillon
- 2tablespoons flour
- ⅓cup milk (or cream)
- ¼cup grated mozzarella cheese
- ¼cup grated cheddar cheese
- 2tablespoons grated Parmesan cheese
- Salt and pepper (to taste)
- 1 ½cups bread crumbs
- 6cups vegetable oil (for frying)
Step 1Place milk, butter, and 1/2 teaspoon salt in a small saucepan. Bring just to a boil, then slowly stir in the flour with a wooden spoon until you have a stiff batter.
Step 2Continue to stir over heat for 2 to 3 minutes more, until well mixed, then remove from heat and set aside to cool.
Step 3Place the chicken breasts in a larger saucepan and cover with water or chicken stock. Cover, bring to a gentle boil and poach chicken until it's just cooked through about 15 minutes. Remove from heat and let cool, reserving cooking liquid.
Step 4Shred chicken into very small pieces when cool enough to handle (you can use a food processor with the plastic blade for this).
Step 5Cook the onion, garlic, and bell pepper in a couple of tablespoons of vegetable oil until they are soft and fragrant.
Step 6Add the shredded chicken to the vegetables with 1 cup of the reserved chicken broth and the cube of chicken bouillon. Cook, stirring until most of the water is absorbed or evaporated.
Step 7Stir 2 tablespoons of flour into the chicken mixture and cook for 1 minute. Stir in the milk and cook until mixture is thickened and creamy. Remove from heat and stir in the cheeses. Season with salt and pepper to taste.
Step 8Knead the milk and flour dough lightly, adding a little more flour if necessary, until smooth. Pinch off a small piece and roll it on a lightly floured surface into a 4-inch circle (about 2 millimeters thick). Continue with remaining dough, stacking the circles of dough as you go. (Or roll out half the dough into a large rectangle and cut circles with a large round cookie or biscuit cutter, then repeat with the other half of the dough).
Step 9Place about 1 tablespoon of the chicken mixture inside each circle of dough, and fold in half to close. Seal edges firmly.
Step 10In a shallow bowl, whisk the eggs together with a 1/2 teaspoon salt and 1/2 teaspoon sugar. Place the bread crumbs in another shallow bowl.
Step 11Dip each pastry into the egg wash , and then into the bread crumbs. Set aside on a plate.
Step 12Heat 2 inches of oil in a heavy skillet with tall sides to 350 F.
Step 13Fry the risoles in batches until they are golden brown. Drain on paper towels. Serve warm.
Step 14Risoles may be kept warm (or reheated) in a 200 F oven for up to an hour. Risoles may be prepared and breaded, then refrigerated for several hours before frying.