Monday, November 09, 2009

Rissois de Galinha - Chicken Rissoles

Being Portuguese these were always one of my favorite things to eat but equally scary to make.

I remember sitting in the kitchen when I was growing up and watching my greatgrandmother, grandmother and stepmom making these. I would get to help but always found it so time consuming and one of those scary dishes to try myself.

I first attempted to make them within the first year I was married and quickly realized that they're extremely easy to make though they do take a bit of time so plan on making them on the weekend or when you know you have an hour or so devoted to fixing dinner.

Quick note: These can be made with chicken, shrimp and even tuna.


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RISSOIS DE GALINHA - CHICKEN RISSOLES

Dough:
2 cups of milk
2 tablespoons of butter
salt and pepper to taste
2 cups of flour

Add the milk, butter, salt and pepper to a pan and cook over medium heat until the milk begins to boil. Add the flour all at once and stir quickly, continue stirring until the dough forms a ball and unsticks from the sides of the pan.

Remove the dough to a floured counter and allow to cool completely. I knead it every once in a while to prevent a crust from forming.

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For the Filling:
Cooked chicken (I used two bags of the cooked grilled chicken)
1 small onion, finely chopped
2 garlic cloves, finely chopped
About a cup of milk
About 2 tablespoons of flour
salt and pepper to taste

In a skillet, add a little bit of olive oil, not much at all, add the onions and the garlic.

Cook over medium heat for a few minutes until onion is tender. Add the chicken, salt and pepper to taste.

I then add about a cup or so of milk and about 2 or so tablespoons of flour, then stir really well to dissolve well. Cook for a minute or so until thickened. You're pretty much making a bechamel sauce.


For the rissoles:

Roll the dough out, you don't want it very thick or very thin. It's so hard to explain these things, I'm a visual person LOL

Using a glass or mug, cut circular shapes out of the dough.

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Drop a heaping teaspoon into the middle of the dough, use a little bit of water around the edges and fold in half. Seal tightly. Set aside.

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Dip the rissoles in beaten egg and then bread crumbs and fry until golden brown.

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These cook pretty fast so please keep an eye on them, pretty much one minute or so per side.

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You don't have to cook them all, they freeze really well and I always have some in the freezer for a quick lunch or snack on the weekends.

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6 comments:

  1. Sandra, looking delish! Very similar to perogies!!

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  2. These look so very good. I think this winter when I have nothing else going on, I'll have to try them. I know my boys will love them.

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  3. Bet these are as good as they look. BTW, tried the flatbread tacos and my family loved them. Thanks for the recipes.

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  4. whoa.yum.seriousyum. is there a dipping sauce? This looks like it would cuddle up and become good friends with a spicy dipping sauce.

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  5. Thanks to the Portuguese we Brazilians love risolis.
    this recipe looks great.

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