Brazilian recipe
Easy Homemade Chicken Croquettes (Coxinha)
Master the art of making crispy, creamy chicken croquettes at home. This straightforward recipe delivers that classic golden, teardrop-shaped snack we all love.
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Ingredients
1 1/2 kg cooked and shredded chicken breast
2 tablespoons olive oil
1 small onion, finely diced
2 cloves garlic, minced
Seasoning to taste (salt, black pepper, finely chopped fresh parsley/spring onion mix)
3 tablespoons cream cheese (requeijão)
1 cup water
2 cups whole milk
2 stock cubes (chicken or beef flavor)
1/2 cup mashed boiled potatoes
1 tablespoon butter
2 1/2 cups all-purpose flour
Margarine for greasing
2 eggs, beaten
Breadcrumbs for coating
Vegetable oil for deep frying
2 tablespoons olive oil
1 small onion, finely diced
2 cloves garlic, minced
Seasoning to taste (salt, black pepper, finely chopped fresh parsley/spring onion mix)
3 tablespoons cream cheese (requeijão)
1 cup water
2 cups whole milk
2 stock cubes (chicken or beef flavor)
1/2 cup mashed boiled potatoes
1 tablespoon butter
2 1/2 cups all-purpose flour
Margarine for greasing
2 eggs, beaten
Breadcrumbs for coating
Vegetable oil for deep frying
Where to find ingredients
Most ingredients like chicken, flour, milk, and eggs are widely available in any local supermarket. For specific items: look for stock cubes in the baking or spice aisle. Cream cheese is found in the refrigerated dairy section; if traditional Brazilian requeijão is unavailable, a thick, spreadable cream cheese is a suitable alternative. For the filling, use fresh parsley or spring onions from the produce section. Breadcrumbs can be found in the baking or dry goods aisle.
Preparation method
- To prepare the filling, heat the olive oil in a pan and sauté the minced garlic and diced onion until fragrant
- Stir in the shredded chicken and seasonings, sautéing for about 5 minutes to combine flavors
- Remove from heat, stir in the cream cheese until well incorporated, and set the filling aside
- In a large separate pot, combine the water, milk, stock cubes, mashed potatoes, and butter
- Bring the 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 and sides of the pot
- Turn the dough out onto a clean, lightly greased surface
- Knead the dough until smooth and elastic, then let it cool slightly until easy to handle
- Take a small portion of dough, flatten it in your palm, add a spoonful of the chicken filling, and shape it into the classic teardrop form
- Dip each shaped croquette into the beaten eggs, then roll thoroughly in breadcrumbs until fully coated
- Heat the oil in a deep pot or heavy-based pan and fry the croquettes in batches until golden brown and crispy
- Remove the fried croquettes with a slotted spoon and drain excess oil on kitchen paper towels before serving
Observations
The coxinha is a staple of Brazilian snack culture, beloved for its comforting, crispy exterior and rich, shredded chicken filling. Whether you are hosting a casual get-together or just craving a savory treat, these homemade croquettes are easier to master than you might think.
This recipe streamlines the classic technique, ensuring you get a perfectly smooth dough and a flavorful, moist filling every time. Follow these steps to recreate this authentic comfort food in your own kitchen, using pantry staples and simple cooking methods.
This recipe streamlines the classic technique, ensuring you get a perfectly smooth dough and a flavorful, moist filling every time. Follow these steps to recreate this authentic comfort food in your own kitchen, using pantry staples and simple cooking methods.
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