Brazilian recipe
Creamy Chicken Coxinha: A Step-by-Step Guide (Coxinha de frango)
Master the art of making traditional, creamy chicken croquettes with a light dough and juicy filling, perfect for gatherings.
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Ingredients
3 eggs, beaten, for breading
1/2 cup margarine
2 eggs
1 kg all-purpose flour
Salt to taste
8 1/2 cups water
1 chicken bouillon cube
4 cups breadcrumbs
2 chicken breasts, cooked and shredded
1/2 cup margarine
2 eggs
1 kg all-purpose flour
Salt to taste
8 1/2 cups water
1 chicken bouillon cube
4 cups breadcrumbs
2 chicken breasts, cooked and shredded
Where to find ingredients
Chicken, flour, eggs, and breadcrumbs are easily found in local supermarkets or wet markets (palengke). Margarine is widely available in grocery stores. For the chicken bouillon, standard stock cubes are a common substitute.
Preparation method
- Dissolve the chicken bouillon cube in the water and bring to a boil.
- Add the margarine and the flour, stirring vigorously without stopping until the mixture pulls away from the bottom of the pot, forming a smooth dough.
- Transfer the dough to a stand mixer, add the two eggs and the salt, and mix until well incorporated.
- Remove the dough from the mixer and finish by kneading it lightly with your hands on a smooth surface.
- Divide the warm dough into 40 equal portions.
- Flatten each portion in the palm of your hand, place the seasoned shredded chicken in the center, and seal it by shaping it into the traditional teardrop form.
- Dip each unit in the beaten eggs and then coat thoroughly with the breadcrumbs.
- Fry in hot oil until they are golden brown and crispy.
Observations
Creamy coxinha is one of the most beloved snacks in Brazilian cuisine, celebrated for its supple dough and savory, well-seasoned filling. This recipe blends precise technique with simple ingredients to deliver a professional result, perfect for those who want to prepare authentic artisanal finger food at home with guaranteed success.
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