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
Scale
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.
