My husband served his mission in Rio de Janeiro, Brazil. I had the great pleasure of going back to visit with him a few years back before we had kids but after I was diagnosed with celiac disease. The wonderful thing about this country is that they have so many dishes that are naturally gluten free including their famous bread, Pao de Queijo. These delicious cheese rolls are made from cassava which is naturally gluten-free. I enjoyed this tasty hot bread everyday that we were there…I felt spoiled! I also loved the gluten-free churrasco (Brazilian steakhouse) they have. Honestly, if you have celiac disease or eat gluten free, this is the place to visit!
Brazilian Chicken Fritters
1.5 pounds chicken breast or thighs, whichever you prefer
4 cups of gluten free chicken broth
1 carrot, finely chopped
1 onion, finely chopped
1 T parsley
1 T bay leaf
2 tablespoons butter
1 T minced garlic
1 T lime juice
8-ounce package of cream cheese, softened
3 cups of gluten free all-purpose flour (Pamela’s Products or Tom Sawyer brands work well)
2-3 cups gluten free breadcrumbs, finely crumbled
Coconut oil for frying or a dedicated gluten-free fryer
Real Salt and pepper to taste
Place the chicken in a large stockpot. Cover with the gluten free chicken broth. Make sure the chicken is covered. If you need to use additional chicken broth, make sure you do so that they are covered but no more than by ½ an inch.
Bring liquid to a gentle simmer, and cook for about 20 minutes or until chicken is no longer pink in the middle.
Remove chicken from broth and cool. Reserve broth for later. (If you don’t have 3 cups, add more until you have 3 cups reserved for later use.) Shred chicken into the smallest pieces you can with your hands. Add cream cheese and lime juice and Real Salt and pepper to taste.
Sauté the onion, carrot and garlic in butter until just starting to soften. Add to chicken mixture.
Bring the reserved gluten-free chicken broth to a boil in a saucepan, then slowly add 3 cups of gluten-free flour ½ C at a time while whisking. Stir without stopping and cook for 2 minutes. Mixture will should be a stiff dough. Remove from heat and chill in the refrigerator for 1 hour.
Removed dough from the refrigerator and take a piece about the size of a golf ball in your gluten-free floured hands. Roll into a ball, then hollow out the middle for the filling.
Press chicken filling inside the ball of dough, and press the dough closed around the filling. Place them on a baking sheet, and continue until you run out of dough or filling.
Whisk the eggs together in a bowl. Place the bread crumbs in a shallow pan (like a cake pan) and season with salt and pepper.
Dip the fritters in the egg, then roll in the breadcrumbs to coat. Chill for 1 hour.
Deep-fry the fritters in your dedicated gluten free fryer or in a large pot with enough coconut oil to cover the fritters.