Description
Brazilian Chicken Croquettes, known as Coxinhas, are a popular savory snack featuring a creamy shredded chicken filling encased in a soft potato and flour dough, shaped like little drumsticks, breaded, and deep-fried to a golden crisp. Perfect as appetizers or party snacks, these flavorful treats combine tender chicken, aromatic spices, and a crunchy exterior.
Ingredients
Scale
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 Ingredients
- ½ cup milk (for breading)
- Bread crumbs (as needed)
- Vegetable oil (for frying)
Instructions
- Cook the chicken: Boil the chicken breasts in water or chicken broth for about 10 minutes until cooked through. Remove, let rest for 5 minutes, then shred the chicken finely using forks or your hands. Reserve the broth for making the dough.
- Prepare the filling: In a skillet, sauté the finely chopped onion in butter over medium heat for 2 minutes. Add the minced garlic and cook for an additional 2 minutes until fragrant. Stir in the paprika, cream cheese, tomato sauce, shredded chicken, salt, black pepper, and freshly chopped parsley. Mix well and let the filling cool completely.
- Make the dough: In a large pot, bring the whole milk, reserved chicken broth, salt, butter, and mashed potatoes to a boil. Gradually add the sifted flour, stirring constantly until a smooth dough forms that pulls away from the sides of the pot, about 5 to 7 minutes. Transfer the dough onto an oiled surface and allow it to cool slightly before kneading until smooth and pliable.
- Shape the coxinhas: Take a golf ball-sized piece of dough and flatten it with a thicker center. Place a spoonful of the prepared filling in the center, then pinch the edges around the filling to seal it. Shape the filled dough piece into a drumstick shape. Keep the dough covered with a clean cloth to prevent drying out as you work.
- Bread the croquettes: Dip each shaped coxinha into the milk, then roll it thoroughly in bread crumbs to coat evenly.
- Fry the coxinhas: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the coxinhas in batches, cooking 3 to 4 minutes per side until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Serve the Brazilian Chicken Croquettes warm as a delicious snack or appetizer at gatherings or mealtime.
Notes
- Ensure the filling is fully cooled before shaping the coxinhas to prevent the dough from becoming soggy.
- If the dough feels too sticky, lightly oil your hands while shaping.
- Use a digital thermometer to maintain oil temperature for even frying and crispy coating.
- Leftover coxinhas can be frozen before frying; fry directly from frozen, adding a couple of extra minutes to cooking time.
- For a lighter version, you may bake instead of frying, but traditional coxinhas are deep-fried for optimal texture.
