Brazilian recipe
Easy Homemade Brazilian Chicken Croquettes (Coxinha)
Learn how to make authentic, crispy, and creamy Brazilian chicken croquettes at home. A perfect, comforting snack that is surprisingly simple to pull together.
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Ingredients
1.5 kg cooked and shredded chicken
2 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
Seasoning to taste (salt, black pepper, finely chopped spring onions/fresh herbs)
3 tbsp cream cheese
1 cup water
2 cups milk
2 stock cubes (chicken or beef flavoured)
1/2 cup mashed boiled potatoes
1 tbsp butter
2.5 cups plain flour
Butter or oil for greasing
2 eggs, beaten
Breadcrumbs for coating
Vegetable oil for deep-frying
2 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
Seasoning to taste (salt, black pepper, finely chopped spring onions/fresh herbs)
3 tbsp cream cheese
1 cup water
2 cups milk
2 stock cubes (chicken or beef flavoured)
1/2 cup mashed boiled potatoes
1 tbsp butter
2.5 cups plain flour
Butter or oil for greasing
2 eggs, beaten
Breadcrumbs for coating
Vegetable oil for deep-frying
Where to find ingredients
You can find most of these ingredients in any local Irish supermarket like Dunnes, Tesco, or SuperValu. For the specific 'requeijão' texture, standard cream cheese (like Philadelphia) works well. Stock cubes are readily available in the seasonings aisle. If you are struggling to find specific Brazilian staples, look for them in the 'World Foods' section of larger supermarkets or visit specialist Brazilian/Latin American grocery shops in Dublin and other major cities, which stock authentic Brazilian seasonings and specific flours.
Preparation method
- To make the filling, heat the olive oil in a pan and gently sauté the minced garlic and diced onion until softened
- Add the shredded chicken and your chosen seasonings to the pan, cooking together for about 5 minutes to combine the flavours
- Remove from the heat, stir in the cream cheese until smooth and creamy, then set aside to cool
- In a separate large pot, combine the water, milk, stock cubes, mashed potato, and butter
- Bring the mixture to a rolling boil over medium-high heat
- Add the flour all at once, stirring vigorously and constantly until the dough comes together and pulls away cleanly from the bottom of the pot
- Turn the dough out onto a clean, lightly greased work surface
- Knead the dough well until it becomes smooth and pliable, then let it cool slightly so it is easy to handle
- Take small portions of the dough, flatten them in your palm, place a generous spoonful of chicken filling in the centre, and carefully mould into the classic teardrop coxinha shape
- Dip each shaped croquette first into the beaten egg, then roll thoroughly in the breadcrumbs until completely coated
- Heat enough oil in a deep pot or heavy-bottomed pan and fry the coxinhas in batches until they are deep golden brown and crisp all over
- Carefully remove the fried croquettes with a slotted spoon and drain on kitchen paper to remove any excess oil before serving
Observations
The coxinha is perhaps the most beloved savoury snack in Brazil. These teardrop-shaped delights feature a silky, flavourful dough wrapped around a creamy shredded chicken filling, deep-fried until perfectly golden and crunchy. They are an absolute staple at parties, kids' birthdays, or simply enjoyed as a proper comfort food snack with a dash of hot sauce.
This straightforward, kitchen-friendly recipe breaks down the traditional process, ensuring you get that classic deli-style (padaria) texture and flavour right in your own home. It is a fantastic project for a weekend afternoon, and the result is always a massive hit with the whole family.
This straightforward, kitchen-friendly recipe breaks down the traditional process, ensuring you get that classic deli-style (padaria) texture and flavour right in your own home. It is a fantastic project for a weekend afternoon, and the result is always a massive hit with the whole family.
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