If you have ever craved a crunchy, savory bite of comfort wrapped in a golden crust, then you absolutely must dive into this Brazilian Chicken Croquettes (Coxinhas) Recipe. These delightful drumstick-shaped snacks are packed with a creamy, flavorful chicken filling that’s tender and seasoned just right, all encased in a dough that’s both soft and crispy after frying. Each bite feels like a warm hug, and they’re perfect for sharing with friends or impressing guests with a taste of authentic Brazilian street food right in your kitchen.
Ingredients You’ll Need
The magic of this Brazilian Chicken Croquettes (Coxinhas) Recipe lies in its straightforward ingredients, each carefully chosen to create the perfect balance of flavor, texture, and color. From the creamy potatoes that make the dough tender to the richly seasoned chicken filling, every component plays a crucial role in making this dish unforgettable.
- Whole milk (1¾ cups / 450 ml): Adds creaminess to the dough, helping to achieve a tender texture.
- Chicken broth or water (1¾ cups / 450 ml): Imparts savory depth to the dough and cooks the chicken simultaneously.
- Salt (1 tablespoon): Enhances overall flavor, balancing the savory and creamy notes.
- Butter (3½ tablespoons + ¼ cup): Provides richness both in the dough and for sautéing aromatics.
- Potatoes, peeled and mashed (2 large / 625 g): Essential for a soft, pliable dough that holds its shape well.
- All-purpose flour, sifted (3½ cups / 450 g): Forms the structure of the dough, giving it a light yet firm body.
- Boneless, skinless chicken breasts (2 large / 300 g): The hearty star of the filling, shredded to silky perfection.
- Garlic (4 cloves, minced): Adds a fragrant punch to the filling, enhancing its savory depth.
- Onion (1 small, finely chopped): Provides a sweet base note, sautéed until tender and aromatic.
- Paprika (1 tablespoon): Brings warmth and a subtle smokiness to the filling.
- Cream cheese (2 tablespoons): Introduces a luscious creaminess, making the filling irresistible.
- Tomato sauce (4 tablespoons): Offers a hint of tang and moisture to the chicken mixture.
- Water (1 tablespoon): Used to adjust the filling consistency slightly.
- Black pepper and salt, to taste: Balances and intensifies the flavors.
- Fresh chopped parsley: Adds a burst of fresh herbaceous brightness.
- Milk (½ cup): For dipping the croquettes before breading, ensuring a crispy coating.
- Bread crumbs: Coats the croquettes to deliver that signature crunch.
- Vegetable oil: Ideal for frying to a perfect golden color and crisp texture.
How to Make Brazilian Chicken Croquettes (Coxinhas) Recipe
Step 1: Prepare and Shred the Chicken
Start by boiling your chicken breasts in either water or chicken broth to infuse extra flavor. After about 10 minutes, once they’re cooked through and tender, allow them to rest a bit before shredding finely. This shredding step is essential because the texture of the chicken will directly impact how luscious and satisfying the filling feels in every bite. Don’t forget to save the broth — it’s a secret ingredient for the dough!
Step 2: Make the Flavor-Packed Filling
Next, gently sauté finely chopped onion in butter until soft and fragrant, then add the minced garlic and let it cook a couple more minutes. Stir in paprika, cream cheese, tomato sauce, shredded chicken, salt, black pepper, and fresh parsley. Mixing these ingredients carefully blends smoky, creamy, and fresh flavors into a filling that’s as aromatic as it is delicious. Allow this mixture to cool so it holds together nicely when filling your croquettes.
Step 3: Create the Dough with Potatoes and Broth
This step is what makes the Brazilian Chicken Croquettes (Coxinhas) Recipe truly special. In a pot, combine the milk, reserved chicken broth, salt, butter, and the mashed potatoes, bringing them to a boil. Slowly add the sifted flour, stirring continuously to prevent lumps. In around 5 to 7 minutes, the dough will thicken and begin to pull away from the pot’s sides, signaling it’s ready. Transfer this dough onto an oiled surface, let it cool slightly, and knead it until smooth. This dough is your foundation for perfectly shaped coxinhas!
Step 4: Shape the Coxinhas
Pinch off golf ball-sized pieces of dough and flatten them with your fingers, making sure the center is slightly thicker. Place a generous spoonful of the cooled chicken filling in the middle, then carefully pinch the edges together, shaping the dough into a drumstick form. This iconic shape is not just traditional but helps even cooking and adds a fun element to serving. Keep the dough covered during shaping to prevent drying out.
Step 5: Bread and Coat for Frying
Each coxinha gets dipped into milk and coated thoroughly in bread crumbs, which ensures a beautifully crunchy exterior. Don’t skimp on this step — the breading is what protects the creamy dough inside during frying and gives you that irresistible golden crunch.
Step 6: Fry Until Golden Perfection
Heat your vegetable oil to about 350°F (175°C) and fry the croquettes in batches, turning them gently for 3 to 4 minutes per side until they turn an inviting golden brown. Drain them on paper towels to remove excess oil. Fried to perfection, they boast a crisp crust that shatters blissfully when you bite into the soft, savory center.
Step 7: Ready to Enjoy
Serve your Brazilian Chicken Croquettes (Coxinhas) Recipe while warm. These are incredible as a snack, appetizer, or even a party favorite that’s guaranteed to impress. They pair beautifully with dips or just alone for a truly satisfying treat.
How to Serve Brazilian Chicken Croquettes (Coxinhas) Recipe
Garnishes
Adding fresh garnishes can take your coxinhas up a notch. Sprinkle some extra chopped parsley or cilantro atop the freshly fried croquettes to brighten the dish visually and add a fresh, herbal pop. A wedge of lime on the side complements the richness with a subtle zing that’s simply irresistible.
Side Dishes
These croquettes make a beautiful centerpiece but pairing them with light, refreshing sides balances their richness perfectly. Consider a crisp green salad with a citrus vinaigrette, or some pickled vegetables to add tangy contrast. For a heartier meal, grilled veggies or a simple Brazilian rice salad fit right in.
Creative Ways to Present
Get playful with presentation! Serve the coxinhas on a wooden board surrounded by small dishes of spicy dipping sauces, like a creamy garlic aioli or a zesty chimichurri. Stack them pyramid-style for a party, or thread skewers through mini coxinhas for fun appetizer bites. Presentation makes sharing these even more fun and appetizing.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (though they rarely stick around), store the Brazilian Chicken Croquettes (Coxinhas) in an airtight container in the refrigerator for up to 3 days. Lining the container with paper towels helps absorb any excess moisture so they don’t get soggy.
Freezing
To freeze, first place unbattered shaped dough and filling coxinhas on a tray lined with parchment paper and freeze until firm, about an hour. Then transfer them to a freezer bag or container. The coxinhas will keep well in the freezer for up to 3 months and can be fried straight from frozen, just add a couple more minutes to the frying time.
Reheating
The best way to reheat leftover coxinhas is in a hot oven or air fryer for 10 to 15 minutes, which re-crisps the breading without drying out the filling. Avoid microwaving, as it tends to make the dough gummy and the breading lose its crunch.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using shredded rotisserie chicken works well and can even save you time, though cooking your own chicken in broth adds more depth to the dough and filling flavors.
Is there a vegetarian version of this Brazilian Chicken Croquettes (Coxinhas) Recipe?
Yes, you can swap the chicken out for mashed hearts of palm, jackfruit, or seasoned mushrooms for a delicious vegetarian alternative that keeps the same comforting texture.
What can I substitute for cream cheese in the filling?
For a dairy-free option, you can use a cashew cream or vegan cream cheese. Regular cream cheese gives a silky texture, but these alternatives work nicely too.
Can I bake the coxinhas instead of frying them?
Baking is possible but frying delivers the authentic crispiness and golden exterior traditional to coxinhas. If baking, brush them generously with oil and bake at a high temperature for best results, though the texture will be different.
How do I prevent the dough from sticking while shaping the coxinhas?
Keep your hands and work surface lightly oiled, and always cover the dough with plastic wrap or a damp towel when not shaping to prevent drying. Using a small amount of oil on your fingers makes shaping easier and cleaner.
Final Thoughts
Making this Brazilian Chicken Croquettes (Coxinhas) Recipe is more than just cooking; it’s a joyful experience that fills your home with wonderful aromas and makes every bite a celebration of Brazilian culinary tradition. Whether you’re sharing these croquettes at a party or enjoying them as a comforting snack, they’re sure to bring smiles all around. Give this recipe a go and discover your new favorite crowd-pleaser!
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Brazilian Chicken Croquettes (Coxinhas) Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Brazilian
- Diet: Halal
Description
Brazilian Chicken Croquettes, known as Coxinhas, are a beloved savory snack featuring shredded chicken enveloped in a creamy mashed potato dough, breaded and deep-fried to golden perfection. These drumstick-shaped croquettes combine a rich, flavorful filling with a crispy exterior, making them an irresistible appetizer or party treat.
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 Chicken: Boil chicken breasts in water or chicken broth for about 10 minutes until fully cooked. Remove from heat and let them rest for 5 minutes, then finely shred the chicken. Reserve the cooking 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 minced garlic and cook for an additional 2 minutes. Stir in paprika, cream cheese, tomato sauce, shredded chicken, salt, black pepper, and freshly chopped parsley. Mix well and allow the filling to cool completely.
- Make Dough: In a large pot, combine whole milk, reserved chicken broth, salt, butter, and mashed potatoes. Bring the mixture to a boil. Gradually add sifted all-purpose flour while continuously stirring to form a smooth dough that pulls away from the sides of the pot (about 5–7 minutes). Transfer the dough to an oiled surface, cool slightly, and knead until smooth.
- Shape Coxinhas: Take a golf ball-sized piece of dough and flatten it with a thicker center. Place a spoonful of the cooled chicken filling in the middle. Pinch the edges of the dough to seal completely and shape it into a drumstick form. Keep the dough covered with a cloth to prevent drying as you continue shaping.
- Bread Coxinhas: Dip each shaped coxinha into ½ cup milk, then thoroughly coat them with bread crumbs to create an even crust.
- Fry Until Golden: Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the coated coxinhas in batches, turning occasionally, for about 3–4 minutes per side or until they are golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Serve: Serve the coxinhas warm as a delicious snack or appetizer enjoyed by all ages.
Notes
- Use fresh chicken broth for added flavor in the dough.
- Ensure the filling is cooled before shaping to prevent dough from becoming sticky.
- Keep dough covered to avoid drying out while working.
- Maintain oil temperature at around 350°F for even frying without soaking excess oil.
- For a spicier variation, add a pinch of cayenne pepper to the filling.
- Bread crumbs can be homemade or store-bought depending on preference.
