Description
Brazilian Chicken Croquettes, known as Coxinhas, are savory, drumstick-shaped snacks with a creamy chicken filling encased in a tender dough, coated in breadcrumbs, and deep-fried to a golden crisp. This recipe yields 12 delicious croquettes perfect for appetizers or a tasty snack.
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 & 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 chicken broth for about 10 minutes until cooked through. Let them rest for 5 minutes, then finely shred the meat. Reserve the broth for making the dough.
- Prepare the filling: In a pan, sauté the chopped onion in butter for 2 minutes. Add minced garlic and cook for another 2 minutes until fragrant. Stir in paprika, cream cheese, tomato sauce, shredded chicken, salt, pepper, and fresh parsley. Mix well and allow the filling to cool completely.
- Make the dough: In a pot, bring the milk, reserved chicken broth, salt, butter, and mashed potatoes to a boil. Gradually add the sifted flour while stirring continuously until the dough becomes smooth and pulls away from the sides of the pot, about 5–7 minutes. Transfer the dough to an oiled surface, let it cool slightly, and knead until smooth.
- 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 to seal completely, and shape it into a drumstick form. Keep the dough covered while working to prevent it from drying out.
- Bread the croquettes: Dip each formed coxinha in milk, then coat thoroughly with bread crumbs to ensure an even crust.
- Fry the coxinhas: Heat vegetable oil to 350°F (175°C) in a deep pan or fryer. Fry the croquettes in batches, cooking 3 to 4 minutes per side until they are golden brown and crispy. Drain on paper towels to remove excess oil.
- Serve: Serve the coxinhas warm as a delicious snack or appetizer.
Notes
- Ensure the dough is cool enough to handle before shaping to prevent burns and easier molding.
- Keep the formed coxinhas covered with a damp cloth while working to prevent drying.
- Use fresh breadcrumbs for best texture, or lightly toast store-bought breadcrumbs before using.
- You can prepare the dough and filling in advance and refrigerate before assembling and frying.
- Maintain oil temperature to avoid greasy croquettes; do not overcrowd the pan while frying.
