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
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 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.
