If you’ve ever wandered through the lively streets of Brazil or simply love exploring international comfort foods, the Brazilian Chicken Croquettes (Coxinhas) Recipe is an absolute must-try. These little drumstick-shaped snacks are crispy on the outside and packed with a creamy, savory chicken filling that’s utterly addictive. Perfect for parties, family gatherings, or even just a cozy night in, coxinhas bring a burst of Brazilian street food magic right to your kitchen. Once you get the hang of the dough and the filling, you’ll understand why this recipe has captured so many hearts around the world.
Ingredients You’ll Need
This recipe uses a few simple but essential ingredients that work harmoniously to create the perfect balance of flavor and texture. Each element, from the tender shredded chicken to the buttery dough, plays a vital role in making your Brazilian Chicken Croquettes (Coxinhas) truly unforgettable.
- Whole milk (1¾ cups): Adds creaminess to the dough and helps achieve a tender, pliable texture.
- Chicken broth or water (1¾ cups): Used to cook the dough and infuse subtle flavor.
- Salt (1 tablespoon): Enhances all the flavors, ensuring every bite is well-seasoned.
- Butter (3½ tablespoons + ¼ cup): Provides richness to both the dough and the filling.
- Mashed potatoes (2 large peeled – about 625 g): Give the dough a soft and smooth body that’s easy to shape.
- All-purpose flour (3½ cups, sifted): The base for the dough, helping it hold together perfectly.
- Boneless, skinless chicken breasts (2 large): The star protein, shredded for the delicious filling.
- Garlic (4 cloves, minced): Adds aromatic depth to the filling.
- Onion (1 small, finely chopped): Brings sweetness and texture to complement the chicken.
- Paprika (1 tablespoon): Introduces warmth and a hint of smokiness.
- Cream cheese (2 tablespoons): Makes the filling lush and creamy without overpowering it.
- Tomato sauce (4 tablespoons): Adds acidity and a subtle tang to balance the richness.
- Water (1 tablespoon): Helps bind the filling together.
- Black pepper and salt (to taste): Essential seasonings for layering flavor.
- Fresh chopped parsley (to taste): Brings a fresh, herbaceous note.
- Milk (½ cup, for breading): Used to soak the dough balls before coating.
- Bread crumbs (as needed): Create that signature crispy exterior.
- Vegetable oil (for frying): The key to achieving golden, crunchy coxinhas.
How to Make Brazilian Chicken Croquettes (Coxinhas) Recipe
Step 1: Poach and Shred the Chicken
The journey starts by gently boiling your chicken breasts in either water or savory chicken broth for about 10 minutes, just until cooked through. After letting the chicken rest for 5 minutes, shred it finely using two forks. This shredded chicken forms the hearty base for our luscious filling—and don’t discard the broth, as we’ll use it later in the dough for flavor!
Step 2: Prepare the Flavorful Filling
Next, melt butter in a skillet and sauté the chopped onion for about 2 minutes until translucent. Add minced garlic and cook for 2 more minutes until fragrant. Stir in paprika, cream cheese, tomato sauce, and the shredded chicken. Season with salt, black pepper, and fresh parsley to taste. This mixture is the soul of your coxinhas—rich, creamy, and bursting with flavor—so allow it to cool while you move on to the dough.
Step 3: Craft the Dough
In a pot, bring the whole milk, reserved chicken broth, salt, butter, and mashed potatoes to a boil. Then gradually whisk in the sifted flour. Keep stirring over medium heat for 5 to 7 minutes until the mixture thickens into a smooth dough that pulls away from the sides of the pot. Transfer the dough to an oiled surface and let it cool slightly before kneading until silky smooth. This potato-infused dough has the ideal softness and elasticity that allows shaping into those charming drumstick forms.
Step 4: Shape the Coxinhas
Pinch off a golf ball-sized piece of dough and flatten it in your palm, making the center thicker than the edges to hold the filling securely. Spoon a generous amount of the chicken filling into the center, then pinch and mold the dough around it until fully sealed. Shape each piece into a teardrop or drumstick form. Keep the dough covered between shaping to prevent drying out. This is where the magic happens—you’re bringing to life the authentic Brazilian Chicken Croquettes (Coxinhas) Recipe shape that everyone loves!
Step 5: Bread the Croquettes
Dip each shaped coxinha into milk, then coat thoroughly in breadcrumbs. The milk helps the crumbs stick, giving the final croquettes a beautifully crisp exterior after frying.
Step 6: Fry Until Golden Perfection
Heat vegetable oil in a deep pan to 350°F (175°C). Fry the croquettes in batches, taking care not to overcrowd the pan. Cook each side for 3 to 4 minutes until they turn golden brown and irresistibly crispy. Drain on paper towels to remove excess oil, preserving that delightful crunch.
Step 7: Serve Warm and Enjoy
Serve your Brazilian Chicken Croquettes (Coxinhas) hot right from the pan, whether as a snack, appetizer, or even part of a larger meal. The crispy shell giving way to the creamy, savory filling is simply unbeatable.
How to Serve Brazilian Chicken Croquettes (Coxinhas) Recipe
Garnishes
Fresh herbs like chopped parsley or cilantro sprinkled on top brighten the look and taste of your croquettes. A wedge of lime on the side can add a zesty splash if you like a bit of tang. For a traditional touch, serve with a small bowl of spicy salsa or a creamy garlic sauce for dipping.
Side Dishes
Coxinhas pair wonderfully with simple salads made from fresh greens, tomatoes, and citrus vinaigrette to balance the fried richness. Alternatively, creamy mashed potatoes or Brazilian rice with beans can make a comforting and satisfying spread for a heartier meal.
Creative Ways to Present
For parties, arrange your coxinhas on a platter lined with banana leaves or colorful parchment to evoke Brazil’s vibrant streets. Skewer miniature coxinhas on cocktail sticks to create bite-sized appetizers that are easy to handle. You can also serve them alongside other Brazilian favorites for an irresistible themed feast.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let them cool completely before storing. Keep them in an airtight container in the refrigerator for up to 3 days. The croquettes will stay fairly crisp when reheated if handled properly.
Freezing
You can freeze unbaked coxinhas by shaping and breading them, then placing them on a baking sheet to freeze individually before transferring to a freezer-safe bag or container. They’ll keep well for up to 1 month. When ready, fry directly from frozen, adding a minute or two to the cooking time.
Reheating
The best way to reheat your coxinhas without losing that signature crunch is to warm them in an oven at 350°F (175°C) for about 10 minutes. If you prefer the microwave, do so only briefly and then crisp them up in a hot skillet or toaster oven.
FAQs
Can I use leftover chicken for the filling?
Absolutely! Using leftover roasted or boiled chicken can save you time and still create a delicious filling for your coxinhas. Just shred it finely and follow the recipe steps for flavoring and assembling.
Can these croquettes be baked instead of fried?
While frying is traditional and yields the best crispiness, baking is possible if you prefer a lighter version. Brush the breaded coxinhas with oil and bake them at 400°F (205°C) until golden, turning once. Keep in mind they won’t have quite the same crunch.
What can I substitute for cream cheese in the filling?
If you don’t have cream cheese, you can try using ricotta or a mild soft cheese, which provides similar creaminess. Some people use a béchamel sauce to achieve the creamy texture as well.
Are Coxinhas gluten-free?
Traditional coxinhas use all-purpose flour and bread crumbs, which contain gluten. To make a gluten-free version, you’d need to explore alternative flours and gluten-free breadcrumbs, though the texture might differ slightly.
Can I prepare the dough and filling ahead of time?
Yes! Both dough and filling can be made a day in advance and refrigerated separately. Assemble and fry your Brazilian Chicken Croquettes (Coxinhas) Recipe just before serving to enjoy the crispiest and freshest results.
Final Thoughts
Making Brazilian Chicken Croquettes (Coxinhas) Recipe at home is like taking a delicious little trip to Brazil. With a perfectly balanced creamy filling wrapped in a crispy golden shell, it’s hard not to fall in love with every bite. Whether you’re cooking for friends, family, or just treating yourself, this recipe is sure to impress and satisfy. So roll up your sleeves, gather your ingredients, and dive into creating these irresistible bites that bring warmth and joy to any table.
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
These Brazilian Chicken Croquettes, known as Coxinhas, are crispy, golden-fried snacks filled with a creamy, flavorful chicken mixture. Made with a soft dough of mashed potatoes and flour, and stuffed with seasoned shredded chicken and cream cheese, they are perfect as appetizers or party snacks. The coxinhas are coated with milk and breadcrumbs before frying to achieve their signature crunchy exterior and tender, savory interior.
Ingredients
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
- ½ cup milk (for breading)
- Bread crumbs (as needed)
- Vegetable oil (for frying)
Instructions
- Cook and Shred the Chicken: Boil the chicken breasts in water or broth for about 10 minutes until fully cooked. Remove them and let rest for 5 minutes. Then shred the chicken finely using forks. Reserve the cooking broth for making the dough.
- Prepare the Filling: In a skillet, sauté the finely chopped onion in ¼ cup butter for 2 minutes over medium heat. Add minced garlic and cook for another 2 minutes until fragrant. Stir in the paprika, cream cheese, tomato sauce, shredded chicken, salt, black pepper, and freshly chopped parsley. Mix well and set aside to cool completely.
- Make the Dough: In a pot, combine whole milk, reserved chicken broth, 1 tablespoon salt, 3½ tablespoons butter, and 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, about 5–7 minutes. Transfer the dough to a lightly oiled surface and let it cool slightly. Knead it gently until smooth and pliable.
- Shape the Coxinhas: Take a golf ball-sized piece of dough and flatten it into a thick disc with a thicker center. Place a spoonful of the cooled chicken filling in the center. Pinch the edges together to seal and shape into an oval drumstick shape. Keep the dough covered with a damp cloth to prevent drying out while shaping the rest.
- Bread the Coxinhas: Dip each formed coxinha into ½ cup milk, then thoroughly coat with breadcrumbs to cover all sides evenly.
- Fry Until Golden: Heat vegetable oil in a deep fryer or heavy-bottomed pan to 350°F (175°C). Fry the coxinhas in batches, turning occasionally, for 3–4 minutes per side until they are golden brown and crispy. Remove and drain on paper towels.
- Serve Warm: Serve the Brazilian chicken croquettes warm as a delicious snack or appetizer, perfect for gatherings or parties.
Notes
- Ensure the filling has cooled before assembling to prevent the dough from becoming too soft or sticky.
- Keep the dough covered with a damp cloth while working to avoid drying out.
- Maintain oil temperature around 350°F to ensure even frying without absorbing too much oil.
- These coxinhas can be made ahead and frozen; just fry them straight from frozen, adding extra frying time.
- Substitute cream cheese with requeijão or queijo minas for authentic Brazilian flavor variation.
