Brazilian recipe
Homemade Savoury Chicken Croquettes (Coxinha)
Master the art of creating authentic Brazilian-style savoury croquettes at home with this straightforward dough and creamy filling recipe.
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Ingredients
1.5 kg cooked and shredded chicken
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
Seasoning to taste (salt, black pepper, chopped parsley)
3 tbsp requeijão cremoso
240 ml water
480 ml milk
2 bacon or beef bouillon cubes
120 g boiled and mashed potato
1 tbsp butter
320 g all-purpose flour
Margarine for greasing
2 eggs, lightly beaten
Breadcrumbs for coating
Vegetable oil for deep-frying
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
Seasoning to taste (salt, black pepper, chopped parsley)
3 tbsp requeijão cremoso
240 ml water
480 ml milk
2 bacon or beef bouillon cubes
120 g boiled and mashed potato
1 tbsp butter
320 g all-purpose flour
Margarine for greasing
2 eggs, lightly beaten
Breadcrumbs for coating
Vegetable oil for deep-frying
Where to find ingredients
You can find chicken, fresh vegetables, and pantry staples like flour, butter, and oil at local supermarkets or grocery retailers. Look for requeijão cremoso in the international food section or specialized Brazilian shops. As a substitute for requeijão, a thick cream cheese or a mixture of ricotta and parmesan can be used, though the original provides the most authentic texture.
Preparation method
- To prepare the filling, heat the olive oil in a pan and sauté the minced garlic and onion.
- Add the shredded chicken and seasonings, stir-frying for about 5 minutes.
- Remove from heat, stir in the requeijão cremoso, and set aside.
- In a separate large saucepan, combine the water, milk, bouillon cubes, mashed potato, and butter.
- Place over medium heat and bring the mixture to a boil.
- Add the flour all at once, stirring vigorously until the dough pulls away cleanly from the bottom of the pan.
- Turn the dough out onto a smooth, lightly greased surface.
- Knead the dough until smooth and allow it to cool slightly.
- Flatten small portions of dough in your hands, add a spoonful of filling, and shape into the classic teardrop form.
- Dip each shaped croquette into the beaten eggs and roll thoroughly in the breadcrumbs.
- Heat oil in a deep fryer or heavy pot and fry the croquettes until evenly golden brown.
- Remove the fried croquettes with a slotted spoon and drain on paper towels to remove excess oil.
Observations
The coxinha stands as one of the most beloved savoury snacks in Brazil, cherished as a staple at gatherings, afternoon tea, or simply as a satisfying treat. This recipe provides a practical approach to crafting these golden, teardrop-shaped delights, ensuring you achieve a tender dough and a flavourful, moist chicken filling every time.
Designed for home cooks who appreciate efficiency, this guide uses accessible ingredients and fundamental techniques. You will find that even beginners can easily replicate the classic quality of the traditional bakery-style snacks, resulting in a crispy exterior and a comforting, creamy centre.
Designed for home cooks who appreciate efficiency, this guide uses accessible ingredients and fundamental techniques. You will find that even beginners can easily replicate the classic quality of the traditional bakery-style snacks, resulting in a crispy exterior and a comforting, creamy centre.
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