If you have ever wandered the lively streets of Brazil, you might have stumbled upon a little golden treasure known as coxinhas. This Brazilian Chicken Croquettes (Coxinhas) Recipe brings that wonderful street food experience right into your own kitchen with its crispy exterior and creamy, savory filling. Imagine biting into a warm, crunchy drumstick-shaped croquette filled with tender shredded chicken, subtly spiced and creamy from a touch of cream cheese—it’s pure comfort wrapped in a perfect handheld snack. This recipe is a beloved classic that’s both fun to make and irresistibly delicious, guaranteed to make you smile with every bite.
Ingredients You’ll Need
These ingredients are simple but essential, each adding a unique dimension to the Brazilian Chicken Croquettes (Coxinhas) Recipe. From the rich chicken broth that flavors the dough and filling to the fresh parsley bringing a pop of color and brightness, every item contributes to making these croquettes utterly mouthwatering.
- Whole milk (1¾ cups): Adds creaminess and helps create the perfect dough texture.
- Chicken broth or water (1¾ cups): Provides flavor and moisture for the dough and chicken.
- Salt (1 tablespoon): Balances and enhances all the flavors.
- Butter (3½ tablespoons + ¼ cup): Gives richness to the dough and sauteed filling components.
- Mashed potatoes (2 large, peeled): Create a tender, moist dough that holds the filling perfectly.
- All-purpose flour (3½ cups, sifted): Forms the structure of the dough when combined with liquids.
- Boneless, skinless chicken breasts (2 large): The star protein, shredded for the flavorful filling.
- Garlic (4 cloves, minced): Adds warmth and a subtle punch.
- Onion (1 small, finely chopped): Delivers a sweet, aromatic base.
- Paprika (1 tablespoon): Introduces a smoky, slightly spicy note that enlivens the filling.
- Cream cheese (2 tablespoons): Lends creamy richness, creating a luscious texture inside.
- Tomato sauce (4 tablespoons): Brings moisture and a touch of tangy sweetness.
- Water (1 tablespoon): Used to adjust the tomato sauce consistency.
- Salt and black pepper to taste: Season the filling perfectly.
- Fresh chopped parsley: Adds freshness and a vibrant green contrast.
- Milk (½ cup, for breading): Helps breadcrumbs stick evenly for a crispy crust.
- Bread crumbs (as needed): Create that irresistible crunch on the outside.
- Vegetable oil (for frying): Essential for achieving the golden, crispy exterior.
How to Make Brazilian Chicken Croquettes (Coxinhas) Recipe
Step 1: Cook and Shred the Chicken
Start by boiling the chicken breasts in water or broth for about 10 minutes until cooked through. This method keeps the chicken juicy and tender. Once cooked, let the breasts rest for 5 minutes—this helps retain their moisture—then shred them finely into bite-sized pieces. Don’t throw away the broth; you’ll use it to enrich both the dough and the filling, so keep it handy.
Step 2: Prepare the Flavorful Filling
In a pan, melt ¼ cup butter and sauté the finely chopped onion for about 2 minutes until fragrant and translucent. Add minced garlic and cook for an additional 2 minutes, letting those flavors meld beautifully. Stir in paprika, cream cheese, tomato sauce diluted with a tablespoon of water, shredded chicken, salt, pepper, and freshly chopped parsley. Mix everything well and let the filling cool so it’s easier to handle in the next step. This filling is the heart of your coxinhas, bursting with flavor and creaminess.
Step 3: Make the Dough
In a pot, bring whole milk, chicken broth, salt, butter, and mashed potatoes to a boil. This mixture creates the perfect base for the dough that will hold all your delicious fillings. Gradually add sifted flour while continuously stirring until a smooth dough forms and pulls away from the pot’s sides, usually about 5 to 7 minutes. Turn out the dough onto an oiled surface and knead gently until smooth but still soft enough to shape. Let it cool slightly before moving to the filling stage.
Step 4: Assemble the Coxinhas
Take a piece of dough about the size of a golf ball and flatten it into a thicker disc with a slight pinch in the center. Place a spoonful of the chicken filling in the middle, then carefully pinch the dough edges to seal completely. Shape the sealed croquette into the iconic drumstick shape that coxinhas are famous for. Be sure to keep the unused dough covered with a damp cloth so it doesn’t dry out and crack as you work.
Step 5: Bread the Croquettes
Dip each shaped coxinha into the half cup of milk, ensuring it’s fully coated. Then roll it generously in bread crumbs until evenly covered. This step is key to achieving the irresistible crunch once fried, so don’t skimp on the coating!
Step 6: Fry to Golden Perfection
Heat vegetable oil in a deep pan to about 350°F (175°C). Fry the croquettes in batches, turning occasionally until they develop a golden, crispy crust, about 3 to 4 minutes per side. Use a slotted spoon to transfer to paper towels for draining excess oil. The aroma at this stage is incredibly inviting, signaling that you’re almost ready to enjoy these tasty treats.
Step 7: Ready to Serve
Serve your Brazilian Chicken Croquettes (Coxinhas) warm, straight from the pan. They make fantastic snacks or appetizers that will please any crowd with their crispy exterior and creamy, flavorful filling. Perfect for parties, family dinners, or anytime you want to taste a bite of Brazil!
How to Serve Brazilian Chicken Croquettes (Coxinhas) Recipe
Garnishes
Adding a little fresh parsley or a sprinkle of flaky sea salt on your coxinhas just before serving elevates their look and adds a burst of fresh flavor. A wedge of lime on the side can also brighten up the rich flavors beautifully, giving a perfect contrast.
Side Dishes
Coxinhas pair beautifully with fresh salads, like a crisp green salad with vinaigrette or a simple tomato and cucumber salad. You can also serve them alongside a creamy garlic aioli or spicy dipping sauce to add an extra layer of flavor that complements their savory filling.
Creative Ways to Present
If you’re looking to impress guests, consider serving Brazilian Chicken Croquettes (Coxinhas) Recipe on a platter garnished with edible flowers or herbs. Alternatively, stack them in a pyramid shape with dipping bowls in the center for a festive touch. Mini versions served as bite-sized appetizers on skewers are also a fun and elegant way to showcase this street food favorite.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the coxinhas in an airtight container in the refrigerator for up to 2 days. To keep that signature crunch, place a paper towel underneath to absorb any excess moisture. They may soften slightly but reheating will restore much of the texture.
Freezing
You can freeze uncooked coxinhas for up to 1 month. Arrange them on a baking sheet so they aren’t touching and freeze until firm; then transfer to a freezer-safe container. This way, you can enjoy freshly fried coxinhas anytime by frying directly from frozen with a few extra minutes added to the cooking time.
Reheating
To reheat cooked coxinhas and get that crispy exterior back, the oven is your best friend. Place them on a baking sheet and warm at 350°F (175°C) for about 10 minutes. Avoid microwaving if possible, as it tends to make the crust soggy.
FAQs
Can I use rotisserie chicken instead of cooking breasts?
Absolutely! Using rotisserie chicken is a great shortcut and can add some extra flavor. Just shred it finely and proceed with the filling as directed.
Is there a vegetarian version of this recipe?
While the traditional Brazilian Chicken Croquettes (Coxinhas) Recipe centers on chicken, you can substitute the filling with mashed mushrooms, jackfruit, or a creamy cheese and vegetable mix for a tasty vegetarian take.
What’s the best oil to use for frying coxinhas?
Vegetable oil or peanut oil works best as they have a high smoke point and neutral flavor, giving you that perfect crispy crust without overpowering the taste.
Can I bake the coxinhas instead of frying?
Baking is possible for a lighter version, but keep in mind you won’t get the same crunchy, golden exterior. If you try baking, spray them with a little oil and bake at 400°F (200°C) until golden and crispy.
How do I prevent the dough from drying out while shaping?
Always keep the dough covered with a damp cloth when not in use, and work relatively quickly. This prevents cracks and makes shaping much easier.
Final Thoughts
Now that you’ve got the inside scoop on this delightful Brazilian Chicken Croquettes (Coxinhas) Recipe, it’s time to roll up your sleeves and bring a taste of Brazil to your table. The blend of creamy filling and crispy coating will win the hearts of your family and friends. Trust me, once you try making these, they’ll become one of your favorite go-to snacks, perfect for sharing and creating memories around the kitchen. Enjoy every crunchy, savory bite!
Print
Brazilian Chicken Croquettes (Coxinhas) Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Brazilian
Description
Brazilian Chicken Croquettes, known as Coxinhas, are savory, drumstick-shaped snacks featuring a creamy chicken filling encased in a soft dough, coated in breadcrumbs, and deep-fried to golden perfection. This traditional Brazilian comfort food is perfect for parties, appetizers, or a tasty snack.
Ingredients
For the Dough
- 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)
For the Filling
- 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
For Breading and Frying
- ½ cup milk (for breading)
- Bread crumbs (as needed)
- Vegetable oil (for frying)
Instructions
- Cook and Shred Chicken: Boil the chicken breasts in water or broth for about 10 minutes until cooked through. Remove them and let rest for 5 minutes. Shred the chicken finely and reserve the cooking broth for later use in the dough.
- Prepare the Filling: In a skillet, sauté the finely chopped onion in ¼ cup butter for 2 minutes until softened. Add minced garlic and cook for another 2 minutes. Stir in paprika, cream cheese, tomato sauce, shredded chicken, salt, pepper, and fresh chopped parsley. Mix well and let the filling cool to room temperature.
- Make the Dough: In a large pot, bring to a boil the milk, reserved chicken broth, salt, butter, and mashed potatoes. Gradually add the sifted all-purpose flour while stirring continuously until a smooth dough forms that pulls away from the sides of the pot (about 5–7 minutes). Transfer the dough onto an oiled surface and allow it to cool slightly, then knead until smooth and pliable.
- Shape the Coxinhas: Take a piece of dough about the size of a golf ball and flatten it with a thicker center. Place a spoonful of the chicken filling in the middle. Pinch the edges of the dough to seal the filling inside, then shape the filled dough into a drumstick shape. Keep the dough covered with a cloth to prevent drying out as you work.
- Bread the Coxinhas: Dip each shaped coxinha into ½ cup of milk, then thoroughly coat it with bread crumbs ensuring an even layer for a crispy crust.
- Fry Until Golden: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the coxinhas in batches, avoiding overcrowding, for about 3 to 4 minutes on each side or until they are golden and crispy. Drain them on paper towels to remove excess oil.
- Serve Warm: Serve the Brazilian chicken croquettes warm as a delightful snack or appetizer at your next gathering.
Notes
- Ensure the dough is adequately cooled before shaping to prevent sticking and tearing.
- You can substitute chicken broth with water if preferred but broth adds more flavor.
- For a lighter option, bake instead of frying, though traditional coxinhas are deep-fried for the characteristic crispiness.
- Keep the shaped coxinhas covered with a clean cloth before frying to prevent the dough from drying.
- Adjust seasoning of the filling according to taste, adding more paprika or fresh herbs if desired.
