Food Network sponsored Arla Chopped at Home Challenge - June 2018

 
 

Chicken & Spinach Potato Balls w/ Creamy Red Pepper Coulis

 

Placement: Grand Prize winner! 

Prize: $5,000 & Arla products package 

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My Chicken & Spinach Potato Balls w/ Creamy Red Pepper Coulis is a unique take on a Brazilian chicken appetizer, AKA coxinha. This exotic bite uses Arla cream cheese three ways: in the potato mixture, in the chicken/spinach filling and in the coulis. 

So much fun watching the video on the Food Network Kitchen facebook page!

Check out my winning dish description on the Food Network sponsored Chopped at Home page! 

RECIPE:

Chicken & Spinach Potato Balls w/ Creamy Red Pepper Coulis

Ingredients:

  • 1 pound gold potatoes, peeled and cut in halves
  • 1 - ½ pound bone-in chicken breast
  • 2 red bell peppers
  • 2 tbsp olive oil, divided
  • Salt & ground black pepper, to taste
  • 1/4 cup shallots
  • 2 cloves minced garlic, divided
  • ½ cup chicken stock
  • 1 package Arla cream cheese, divided
  • 1 tablespoon balsamic vinegar
  • ½ cup onions, finely chopped
  • 1/4 cup finely chopped baby spinach
  • 1/4 cup chopped parsley 
  • 1/3 cup all-purpose flour
  • 1 egg, lightly whisked
  • 1 cup Japanese-style breadcrumbs (a.k.a Panko)
  • Canola or vegetable oil, for frying 
  • Baby spinach leaves, for garnish 

Directions:

  1. Pre-heat oven to 375 degrees F.
  2. Arrange potatoes, chicken breast and red bell peppers over a foil-lined sheet pan; season with salt/pepper (to taste), drizzle with 1 tbs olive oil and bake in pre-heated oven; once blistered remove bell peppers from oven; remove seeds, peel and chop; set aside; when chicken reaches 165 degrees F, de-bone, remove skin and chop finely; set aside; remove potatoes from oven once they are fork tender; peel and set aside. 
  3. Heat 1 tbs olive oil in a small sauce pan; add seeded & chopped bell pepper, chopped shallots, and 1 clove minced garlic; cook till translucent; add chicken stock and simmer until sauce has reduced to half; season with salt and ground black pepper; add 1 ounce Arla cream cheese and 1 tsp Balsamic vinegar; purée till smooth in food processor; set aside.
  4. In a food processor, combine peeled potatoes, 3 ounces Arla cream cheese and salt (to taste) till smooth; transfer to a medium bowl; set aside. 
  5. Sauté onions and 1 clove minced garlic in olive oil till translucent; add finely chopped spinach and cook till liquid evaporates; add chicken (previously roasted and finely chopped), 3 ounces Arla cream cheese and parsley; season with salt & black pepper; set aside. 
  6. Divide potato mixture and chicken filling into 12 equal parts; form balls w/ potato/cream cheese mixture; slightly flatten with hands (using cold water so it won’t stick) and fill with equal portions of chicken/cream cheese filling; seal with potato mixture forming a smooth ball.
  7. Roll potato balls in all-purpose flour, then egg wash and finally Japanese-style breadcrumbs; heat oil to 350 degrees F and fry till golden. 
  8. Serve over creamy red pepper coulis; garnish with baby spinach leaves. Try the same recipe with Arla Herbs & Spices cream cheese spread for a herby touch! Enjoy! 
 
Lidia Haddadian