Coxinha (Brazilian Chicken Croquettes)
This recipe guides you through making Coxinha, classic Brazilian chicken croquettes. It involves poaching chicken to create a savory shredded chicken and cream cheese filling, encasing it in a smooth, cooked dough, shaping into teardrops, then breading and deep-frying until golden and crispy. These are perfect as appetizers or snacks.
Equipment
- 1 Large Pot For boiling chicken and preparing the dough.
- 1 Large Skillet For preparing the chicken filling.
- 1 Deep Pot or Dutch Oven For safe deep-frying.
- 1 Slotted Spoon or Spider For retrieving fried croquettes.
- 3 Shallow Bowls For the breading station (flour, egg, breadcrumbs).
Ingredients
Main
- 1 1/2 pounds chicken breasts about 4 halves
- 4 to 5 cups chicken broth
- 1 carrot halved
- 2 onions
- 2 bay leaves
- 2 tablespoons butter
- 2 cloves garlic
- 1 lime juiced
- 8 ounces cream cheese softened
- 2 to 3 cups all-purpose flour
- 2 eggs
- 2 to 3 cups bread crumbs fine
- 3 cups vegetable oil for frying
- Dash salt to taste
- Pepper to taste
Instructions
- Poach chicken breasts with 4-5 cups chicken broth, carrot, 1 onion, and bay leaves until cooked; shred chicken finely and reserve 3 cups of the flavorful broth.
- In a skillet, sauté the remaining diced onion and minced garlic in butter until softened, then add the shredded chicken, softened cream cheese, lime juice, salt, and pepper; mix well and set aside as the filling.
- Bring 3 cups of the reserved chicken broth to a boil in a large pot, add 2 tablespoons butter, and season with a dash of salt and pepper.
- Gradually add the all-purpose flour to the boiling broth, stirring continuously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pot.
- Transfer the hot dough to a lightly floured surface and knead briefly until smooth and pliable; let it cool slightly until easy to handle.
- Take small portions of the cooled dough, flatten each into a disk, place a spoonful of chicken filling in the center, and carefully shape into a coxinha (teardrop) form, pinching the top to seal completely.
- Set up a dredging station with separate shallow bowls containing flour, beaten eggs, and fine breadcrumbs.
- Dip each shaped coxinha first in flour, then in beaten egg, and finally coat thoroughly with breadcrumbs, ensuring an even layer.
- Heat vegetable oil in a deep pot or fryer to 350-375°F (175-190°C).
- Carefully fry the coxinha in small batches until golden brown and crispy on all sides; remove with a slotted spoon and drain on paper towels before serving hot.
Notes
Achieving the perfect coxinha requires attention to detail. Ensure your chicken filling is well-seasoned and moist, but not watery, as excess moisture can make the dough difficult to seal. When making the dough, adding the flour gradually to hot broth and stirring vigorously is crucial for a smooth, pliable texture that won't absorb too much oil. Maintain the oil temperature between 350-375°F (175-190°C) during frying to achieve a golden, crispy exterior without overcooking the inside or making them greasy. Fry in small batches to prevent the oil temperature from dropping too much.