Description
Brazilian Chicken Croquettes, known as Coxinhas, are savory, drumstick-shaped snacks featuring a creamy chicken filling enveloped in a smooth dough, breaded and deep-fried to golden perfection. This classic Brazilian appetizer combines tender shredded chicken with a flavorful mixture of spices and creamy ingredients, all wrapped in a soft, mashed potato-based dough that crisps up beautifully when fried.
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 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 to use in the dough preparation.
- Prepare Filling: In a skillet, sauté the finely chopped onion in ¼ cup butter for 2 minutes until translucent. Add the minced garlic and cook for an additional 2 minutes. Stir in paprika, cream cheese, tomato sauce, shredded chicken, salt, black pepper, and fresh chopped parsley. Mix thoroughly and let cool completely to set the filling.
- Make Dough: In a large pot, combine whole milk, reserved chicken broth, salt, butter, and mashed potatoes; bring to a boil. Gradually add sifted all-purpose flour while stirring continuously until a smooth dough forms that pulls away from the sides of the pot (approximately 5–7 minutes). Transfer the dough onto an oiled surface. Allow it to cool slightly, then knead it gently until smooth and pliable.
- Shape Coxinhas: Divide the dough into golf ball-sized portions. Flatten each piece with a thicker center to hold the filling. Place a spoonful of the cooled chicken filling in the center, pinch the edges tightly to seal the filling inside, and shape into a traditional drumstick form. Keep the dough covered with a cloth to prevent drying as you work.
- Bread the Coxinhas: Dip each shaped coxinha into milk, then thoroughly coat it with breadcrumbs ensuring an even layer for optimal crispiness.
- Fry: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry coxinhas in batches for 3 to 4 minutes per side or until they achieve a golden, crispy exterior. Use a slotted spoon to remove and drain on paper towels to remove excess oil.
- Serve: Serve the coxinhas warm as a delicious snack or appetizer, perfect for gatherings and celebrations.
Notes
- You can use chicken broth instead of water for a richer dough flavor.
- Make sure to keep the dough covered while shaping to prevent it from drying and cracking.
- Adjust seasoning in the filling according to taste; adding a pinch of cayenne can add a spicy kick.
- Ensure oil temperature remains steady at 350°F (175°C) for even frying and crispy texture.
- Leftover coxinhas can be reheated in an air fryer or oven to maintain crispiness.
