Brazilian recipe
Easy Homemade Chicken Croquettes (Coxinha)
Master the art of making crispy, creamy Brazilian chicken croquettes at home with this foolproof, no-fuss recipe.
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Ingredients
1.5 kg shredded cooked chicken
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
Seasoning to taste (salt, pepper, fresh parsley/coriander)
3 tbsp cream cheese (requeijão)
1 cup water
2 cups milk
2 bouillon cubes (chicken or beef flavor)
1/2 cup cooked and mashed potato
1 tbsp butter
2.5 cups all-purpose flour
Margarine for greasing
2 eggs, beaten
Breadcrumbs for coating
Oil for deep-frying
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
Seasoning to taste (salt, pepper, fresh parsley/coriander)
3 tbsp cream cheese (requeijão)
1 cup water
2 cups milk
2 bouillon cubes (chicken or beef flavor)
1/2 cup cooked and mashed potato
1 tbsp butter
2.5 cups all-purpose flour
Margarine for greasing
2 eggs, beaten
Breadcrumbs for coating
Oil for deep-frying
Where to find ingredients
Most basic staples like flour, eggs, butter, onion, and garlic can be found at any major supermarket or local grocery shop. For the shredded chicken, use pre-cooked chicken breast from the deli section or boil and shred your own. The 'requeijão' is a specific Brazilian-style creamy processed cheese; look for it in the international or Latin aisle of well-stocked supermarkets. If you cannot find it, a thick, spreadable cream cheese is the best regional substitute. Chicken bouillon cubes are widely available in the stock/seasoning aisle.
Preparation method
- To prepare the filling, heat the olive oil in a pan and sauté the minced garlic and onion
- Stir in the shredded chicken and seasonings, cooking for about 5 minutes to combine the flavors
- Remove from heat, stir in the cream cheese until smooth, and set aside
- In a separate large pot, combine the water, milk, bouillon cubes, mashed potato, and butter
- Bring the liquid mixture to a boil over medium-high heat
- Add the flour all at once, stirring vigorously and constantly until the dough pulls away cleanly from the bottom of the pot
- Turn the dough out onto a smooth, lightly greased work surface
- Knead the dough until it becomes smooth and uniform, then let it cool slightly
- Take small portions of the dough, flatten them, add a generous spoonful of filling, and shape into the classic teardrop coxinha form
- Dip each shaped croquette into the beaten egg and then roll thoroughly in breadcrumbs
- Heat the oil in a deep pot and fry the coxinhas in batches until they turn a beautiful, uniform golden brown
- Carefully remove the fried croquettes and place them on paper towels to drain any excess oil
Observations
The coxinha is perhaps the most beloved Brazilian street food, cherished for its unique teardrop shape, golden crispy exterior, and a velvety, flavorful shredded chicken filling. Whether you are prepping for a family gathering, a party, or just satisfying a craving for authentic comfort food, this simple method makes it completely achievable in your own kitchen.
This recipe streamlines the classic technique, ensuring that even if you are a beginner, you will end up with a professional-looking, soft-dough snack that rivals the best ones from a bustling local snack bar.
This recipe streamlines the classic technique, ensuring that even if you are a beginner, you will end up with a professional-looking, soft-dough snack that rivals the best ones from a bustling local snack bar.
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