Side Pannel
Chicken Crocodiles
Chicken Crocodiles
- Recipe Submitted by Jambalaya on 08/25/2014
Category: Dinner Party, Chicken, Main Dish, Healthy Recipes
Ingredients List
- 2 cups fat-free reduced-sodium chicken broth
- 2 cups flour, sifted
- 1 small onion, chopped
- 1 small red pepper, chopped
- 3 cups oil, divided
- 2 cups chopped cooked chicken
- 2 Tbsp. chopped fresh parsley
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
- 1/2 cup KRAFT Shredded Mozzarella Cheese
- with a TOUCH OF PHILADELPHIA
Directions
BRING broth to boil in large saucepan; gradually stir in flour. Cook 2 to 3 min. or until mixture forms stiff dough that pulls away from side of pan, stirring constantly. Cool.
MEANWHILE, cook onions and peppers in 1 tsp. oil in medium saucepan on medium heat 3 min. or until crisp-tender. Remove from heat. Add chicken and parsley; mix lightly. Stir in cream cheese and mozzarella.
PLACE dough on lightly floured surface; knead 5 min. or until smooth and elastic. Divide into 12 equal pieces; roll each piece into 5-inch round. Spoon about 3 Tbsp. chicken mixture onto center of each round; wrap dough around filling to completely enclose filling. Roll each to resemble drumstick.
HEAT remaining oil to 375ºF in medium saucepan on medium-high heat. Add chicken roll-ups, in batches; cook 8 to 10 min. or until golden brown on all sides. Drain on paper towels.
*******************************************************************************
Kraft Kitchens Tips:
Make Ahead:
Prepare dough roll-ups as directed, but do not cook. Refrigerate up to 2 days before cooking as directed. For best results, pat dough dry with paper towel before frying.
Food Facts:
A traditional Brazilian street food, chicken “crocodiles,” also known as "coxinha," are pieces of deep-fried dough filled with chicken.
MEANWHILE, cook onions and peppers in 1 tsp. oil in medium saucepan on medium heat 3 min. or until crisp-tender. Remove from heat. Add chicken and parsley; mix lightly. Stir in cream cheese and mozzarella.
PLACE dough on lightly floured surface; knead 5 min. or until smooth and elastic. Divide into 12 equal pieces; roll each piece into 5-inch round. Spoon about 3 Tbsp. chicken mixture onto center of each round; wrap dough around filling to completely enclose filling. Roll each to resemble drumstick.
HEAT remaining oil to 375ºF in medium saucepan on medium-high heat. Add chicken roll-ups, in batches; cook 8 to 10 min. or until golden brown on all sides. Drain on paper towels.
*******************************************************************************
Kraft Kitchens Tips:
Make Ahead:
Prepare dough roll-ups as directed, but do not cook. Refrigerate up to 2 days before cooking as directed. For best results, pat dough dry with paper towel before frying.
Food Facts:
A traditional Brazilian street food, chicken “crocodiles,” also known as "coxinha," are pieces of deep-fried dough filled with chicken.
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