Description
Brazilian Chicken Croquettes, known as Coxinhas, are a savory snack featuring a smooth dough filled with a flavorful shredded chicken mixture, shaped like little drumsticks, breaded, and fried to golden perfection. Crispy on the outside and creamy on the inside, these popular Brazilian appetizers make a delightfully satisfying treat for any occasion.
Ingredients
Dough Ingredients
- 1¾ cups whole milk (450 ml)
- 1¾ cups chicken broth or water (450 ml)
- 1 tablespoon salt
- 3½ tablespoons butter (50 g)
- 2 large peeled and mashed potatoes (625 g)
- 3½ cups sifted all-purpose flour (450 g)
Filling Ingredients
- 2 large boneless, skinless chicken breasts (300 g)
- ¼ cup butter (½ stick)
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon paprika
- 2 tablespoons cream cheese
- 4 tablespoons tomato sauce
- 1 tablespoon water
- Salt and black pepper, to taste
- Fresh chopped parsley, to taste
Breading and Frying
- ½ cup milk (for breading)
- Bread crumbs (as needed)
- Vegetable oil (for frying)
Instructions
- Cook and shred chicken: Boil chicken breasts in water or chicken broth for about 10 minutes until fully cooked. Let them rest for 5 minutes, then shred the meat finely using forks or your hands. Reserve the cooking broth to use later for the dough.
- Prepare the filling: In a skillet, melt ¼ cup butter and sauté finely chopped onion for 2 minutes until translucent. Add minced garlic and cook for 2 more minutes until fragrant. Stir in paprika, cream cheese, tomato sauce, shredded chicken, salt, pepper, and fresh parsley. Mix thoroughly and allow the filling to cool completely.
- Make the dough: In a pot, bring whole milk, reserved chicken broth, salt, butter, and mashed potatoes to a boil. Gradually add the sifted all-purpose flour in small portions, stirring continuously until a smooth dough forms that pulls away from the sides of the pot (about 5–7 minutes). Transfer the dough to a lightly oiled surface and let it cool slightly before kneading it until smooth and elastic.
- Shape the coxinhas: Take a golf ball-sized piece of dough and flatten it with your hands, leaving the center slightly thicker than the edges. Place a spoonful of the prepared filling in the center. Carefully pinch the edges of the dough to seal the filling inside and shape each piece into a drumstick shape, tapering at one end. Cover the shaped dough pieces to prevent them from drying out as you work.
- Bread the coxinhas: Dip each shaped coxinha into milk, then coat thoroughly in bread crumbs to ensure an even crust.
- Fry until golden: Heat vegetable oil in a deep fryer or deep pan to 350°F (175°C). Fry the coxinhas in batches, carefully turning them occasionally, until golden brown and crispy on all sides, approximately 3 to 4 minutes per side. Remove and drain on paper towels to remove excess oil.
- Serve warm: Enjoy the coxinhas as a delicious snack or appetizer while still warm for the best taste and texture.
Notes
- Make sure not to overcook the chicken breast to keep it tender for shredding.
- If chicken broth is unavailable, water can be used but broth adds more flavor to the dough.
- Keep the dough covered with a damp cloth while shaping to prevent it from drying out and cracking.
- Use fresh breadcrumbs for a crispier coating.
- You can prepare the filling ahead and refrigerate for up to 2 days.
- Fry coxinhas in small batches to maintain consistent oil temperature and avoid sogginess.
- Vegetable oil with a high smoke point is preferable for deep frying.
