Description
Enjoy these delicious Brazilian Coxinhas, traditional chicken croquettes featuring a creamy shredded chicken filling enveloped in a soft, buttery potato and flour shell, perfectly fried to a crispy golden brown. A classic appetizer that is both comforting and flavorful, ideal for parties or family gatherings.
Ingredients
Scale
Dough
- 1 ¾ cups (450 ml) milk
- 1 ¾ cups (450 ml) chicken broth or water
- 1 tablespoon salt
- 3 ½ tablespoons (50 g) butter
- 2 large potatoes, peeled and mashed (about 625 g)
- 3 ½ cups (450 g) all-purpose flour, sifted
Filling
- 2 large boneless skinless chicken breasts (about 300 g)
- ¼ cup (1/2 stick / 2 oz) butter
- 4 cloves garlic, minced or grated
- 1 small onion, finely chopped or grated
- 1 tablespoon paprika (smoked or sweet)
- 4 tablespoons cream cheese
- 4 tablespoons tomato passata (or tomato puree)
- Salt and black pepper, to taste
- Chopped parsley, to taste
Coating and Frying
- ½ cup milk
- 1 tablespoon cornstarch
- Bread crumbs, for coating
- Vegetable oil, for frying
Instructions
- Cook and shred the chicken: Place chicken breasts in a pot and cover with water. Add a pinch of salt and gently simmer for 12-15 minutes until cooked through. Remove chicken, let cool slightly, then shred finely using forks or your hands.
- Prepare the filling: In a skillet, melt ¼ cup butter over medium heat. Sauté the finely chopped onion until soft and translucent. Add the minced garlic and paprika, cooking for about 30 seconds until fragrant. Stir in the shredded chicken, cream cheese, and tomato passata. Season with salt, black pepper, and chopped parsley to taste. Remove from heat and let cool completely.
- Make the dough: In a saucepan, combine the milk, chicken broth, salt, and butter. Bring the mixture to a boil over medium heat. Add the mashed potatoes and stir until smooth. Gradually add the sifted flour, stirring continuously until a dough forms that pulls away from the sides of the pan. Remove from heat and let the dough cool enough to handle.
- Shape the coxinhas: Divide the dough into equal portions. Flatten each portion into a disc using your hands. Place a spoonful of the cooled chicken filling in the center. Mold the dough around the filling, shaping each piece into a teardrop or drumstick shape, ensuring the filling is fully enclosed and sealed.
- Prepare the coating: Mix ½ cup milk with 1 tablespoon cornstarch to create an eggless wash. Roll each shaped coxinha in this milk-cornstarch mixture, then coat thoroughly with bread crumbs to create a crispy crust after frying.
- Fry the coxinhas: Heat vegetable oil in a deep pot or deep-fryer to 350°F (175°C). Fry coxinhas in batches, avoiding overcrowding, for 3-5 minutes or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Serve hot for the best taste and texture.
Notes
- For an authentic soft texture, use mashed potatoes that are hot and smooth when mixing the dough.
- Ensure filling is cooled completely before placing it into the dough to prevent tearing.
- The milk and cornstarch wash is a great eggless alternative to help bread crumbs stick perfectly.
- Use a thermometer to maintain the oil temperature for even frying and to prevent greasy coxinhas.
- Leftover coxinhas can be reheated in an air fryer or oven to restore crispiness.
