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Coxinhas - Brazilian Chicken Croquettes

Lori
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Servings 30 coxinhas

Ingredients
  

  • FOR THE FILLING
  • 1 chicken breast poached in 4 cups of chicken stock, shredded
  • 3 cups chicken stock
  • 3 tablespoons quality extra virgin olive oil
  • 1 cup finely chopped onion
  • 3 cloves garlic diced
  • 1 tablespoon tomato paste
  • 2 scallions thinly sliced
  • 4 ounces of cream cheese cut into small cubes
  • 1 ladle of chicken stock reserved from poaching the breast
  • 3/4 cup fresh parsley chopped.
  • Salt
  • Pepper
  • 2 eggs
  • 3 cups bread crumbs
  • 3 tablespoons milk
  • Canola oil for frying
  • FOR THE DOUGH
  • 3 cups chicken stock reserved from poaching the chicken
  • 3 cups flour
  • 2 tablespoons butter

Instructions
 

  • Heat 4 cups of chicken stock until almost boiling, then poach the chicken breast, about 10-12 minutes.
  • Reserve the stock and shred the chicken breast in a food processor.
  • In a large skillet, sauté the onion and garlic in the olive oil over medium low heat until translucent.
  • Add the tomato paste and stir.
  • Add the chicken, the scallions, the cream cheese, and a ladle of stock.
  • Stir until everything is well mixed.
  • Season with salt and pepper to taste.
  • Then turn off the burner and stir in the parsley until well distributed.
  • Set the filling aside to make the dough.
  • In a large sauce pan, heat 3 cups of the reserved stock to boiling with the butter.
  • Then add the flour.
  • Reduce the heat and stir until the dough forms into a ball and separates from the sides of the pan.
  • Turn onto a lightly floured surface and allow to cool just enough so it can be handled.
  • Knead the dough until it looks smooth and silky.
  • Then pinch off a golf ball-sized amount of dough and roll it into a ball.
  • Use your hands to flatten the dough circle into a concave shell that fits in the palm of your hand.
  • Place a good teaspoon of the filling into the dough shell.
  • Shape the coxinhas by pinching the ends of the dough over the filling to form a somewhat pointed top while using your other hand to rotate the dough bottom to form a round.
  • Continue until all of the dough has been used.
  • Preheat the canola oil in a frying pan under medium heat. There should be enough oil in the pan to cover the coxinhas while they fry.
  • Meanwhile, whisk the eggs and milk in a bowl.
  • Pour the bread crumbs into another bowl.
  • Then coat each coxinha in the egg wash and then dredge in bread crumbs until they are fully coated.
  • Repeat until all the coxinhas have been breaded.
  • Fry three at a time in the oil until they are a dark golden brown.
  • Transfer to a paper-covered tray to drain.
  • Serve hot.