Coxinha (Chicken Croquettes)
Popular Brazilian street food — crispy, golden chicken croquettes shaped like a teardrop, filled with creamy, shredded seasoned chicken and catupiry cheese.
Ingredients
Chicken Filling
- 300g chicken breast
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 100g cream cheese (Catupiry or cream cheese)
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
Dough & Coating
- 2 cups chicken broth (from boiling the chicken)
- 2 cups all-purpose flour
- 2 tbsp butter
- 2 eggs, beaten
- 1.5 cups breadcrumbs
- Oil for deep frying
Instructions
Cook the Chicken
Boil the chicken breast in water with salt until tender (about 20 minutes). Shred the chicken, saving 2 cups of the broth for the dough.
Sauté the Filling
In a pan, sauté onions and garlic in a little oil. Add the shredded chicken, tomato paste, salt, pepper, and fresh parsley. Cook for 5 minutes. Stir in the cream cheese and let cool.
Make the Dough
In a saucepan, bring the reserved chicken broth and butter to a boil. Pour in the flour all at once. Stir vigorously over medium heat until the dough forms a smooth ball and pulls away from the sides. Let it cool until warm.
Shape the Coxinhas
Knead the dough briefly. Take a golf-ball-sized piece of dough, flatten it into a disc, place a spoonful of filling in the center, and bring the edges up to pinch them into a teardrop shape.
Bread and Fry
Dip each croquette into beaten eggs, then coat in breadcrumbs. Deep fry in hot oil at 180°C (350°F) until golden brown and crispy (about 4-5 minutes). Drain on paper towels and serve warm.
Nutrition Facts
* Based on a 2,000 calorie diet.