Description
Brazilian Chicken Croquettes, known as Coxinhas, are a popular savory snack featuring shredded chicken filling encased in a soft dough made from mashed potatoes and flour, breaded and deep-fried to golden perfection. They offer a flavorful and crispy treat, perfect for appetizers or party snacks.
Ingredients
Scale
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)
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
Breading and Frying
- 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 and let rest for 5 minutes, then shred the chicken finely. Reserve the broth for making the dough.
- Prepare the Filling: In a skillet, sauté the finely chopped onion in butter for 2 minutes. Add minced garlic and cook for an additional 2 minutes. Stir in paprika, cream cheese, tomato sauce, shredded chicken, salt, black pepper, and fresh parsley. Mix well and allow the filling to cool.
- Make the Dough: In a pot, combine whole milk, reserved chicken broth, salt, butter, and the peeled mashed potatoes. Bring to a boil. Gradually add sifted all-purpose flour, stirring constantly until a smooth dough forms that pulls away from the sides of the pot, approximately 5–7 minutes. Transfer the dough to a lightly oiled surface and knead it gently until smooth. Let it cool slightly.
- Shape the Coxinhas: Take a golf ball-sized piece of dough and flatten it with a slightly thicker center. Place a spoonful of the cooled chicken filling in the center. Carefully pinch the edges together to seal and shape it into a drumstick shape. Keep the dough covered with a cloth to prevent it from drying out as you work.
- Bread the Coxinhas: Dip each shaped coxinha into milk, then thoroughly coat with bread crumbs. Ensure they are evenly coated for a crispy exterior.
- Fry Until Golden: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the coxinhas in batches, turning after 3–4 minutes per side, until they are golden brown and crispy. Drain on paper towels to remove excess oil.
- Serve: Serve the Brazilian Chicken Coxinhas warm as a delicious snack or appetizer.
Notes
- Use chicken broth instead of water when boiling the chicken for more flavorful dough.
- Keep the dough covered while shaping the coxinhas to prevent drying and cracking.
- Maintain oil temperature at 350°F to ensure even frying and prevent greasiness.
- These croquettes can be prepared in advance and refrigerated before frying.
- Adjust seasoning in the filling according to taste preferences.
