Coxinhas (Brazilian Chicken Croquettes)

Ingredients

• 500 g Chicken breast (boneless and skinless)
• 500 ml Chicken stock (reserved from boiling the chicken)
• 2.5 cup All-purpose flour (approx. 300-350g)
• 2 tbsp Butter
• 1 Onion (finely diced)
• 3 clove Garlic (minced)
• 0.5 cup Cream cheese (traditionally Catupiry, but cream cheese works well)
• 2 tbsp Fresh parsley (finely chopped)
• 1 tsp Paprika
• Salt (to taste)
• Black pepper (to taste)
• 2 Eggs (beaten for breading)
• 1.5 cup Breadcrumbs (for coating)
• Vegetable oil (for deep frying)

Steps

1. 1

   Place the chicken breast in a pot and cover with water or chicken stock. Bring to a boil and simmer until fully cooked through, about 15-20 minutes.

2. 2

   Remove the chicken from the pot, reserving 500ml of the cooking liquid. Once cool enough to handle, shred the chicken finely using two forks or a stand mixer.

3. 3

   In a large skillet, sauté the diced onion and minced garlic in a little oil or butter until softened and fragrant.

4. 4

   Add the shredded chicken to the skillet along with the paprika, salt, pepper, and fresh parsley. Stir to combine.

5. 5

   Stir in the cream cheese (or Catupiry) until the mixture is creamy and well-combined. Set aside to cool completely.

6. 6

   To make the dough, bring the 500ml of reserved chicken stock and 2 tablespoons of butter to a boil in a large saucepan.

7. 7

   Turn the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.

8. 8

   Turn the dough out onto a clean surface and knead it while still warm for a few minutes until it is smooth and elastic. Let it rest for 10 minutes.

9. 9

   To assemble, take a small piece of dough (about the size of a golf ball) and flatten it into a circle in the palm of your hand.

10. 10

    Place a spoonful of the chicken filling in the center of the dough.

11. 11

    Bring the edges of the dough up around the filling and pinch them together at the top, shaping it into a teardrop or drumstick shape.

12. 12

    Dip each coxinha into the beaten eggs, then roll in breadcrumbs until evenly coated.

13. 13

    Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the coxinhas in batches until they are deep golden brown and crispy.

14. 14

    Drain on paper towels and serve warm.

Notes

If the dough is too sticky, add a tablespoon more of flour. If it is too dry, add a splash of stock. For the most authentic flavor, use Catupiry cheese if available at a Brazilian market.

Nutrition per serving

• appetizer
• snack
• Brazilian
• fried
• chicken
• street food