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
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 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.
