Brazilian recipe
Homemade Creamy Chicken Coxinha: A Step-by-Step Guide (Coxinha cremosa de frango)
Master the art of creating authentic, creamy Brazilian chicken croquettes, featuring a soft, chicken-broth infused dough and a succulent filling.
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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
You can find all-purpose flour, eggs, and breadcrumbs at local supermarkets. Chicken bouillon cubes and margarine are available in the baking or pantry aisles. For the best result, use fresh, high-quality chicken breasts from the butcher section.
Preparation method
- Dissolve the chicken bouillon cube in the water and bring to a boil.
- Stir in the margarine and all-purpose flour, mixing vigorously until the dough pulls away from the bottom of the pot and forms a smooth ball.
- Transfer the mixture to a stand mixer, add the two eggs and salt, beating until fully incorporated.
- Remove from the mixer and lightly knead by hand on a smooth surface.
- Divide the warm dough into 40 equal portions.
- Flatten each piece in your palm, place the seasoned shredded chicken in the center, and shape into the traditional tear-drop form.
- Dip each piece into the beaten eggs and then roll in the breadcrumbs to coat thoroughly.
- Deep-fry in hot oil until golden brown and crispy.
Observations
The Coxinha is a beloved staple of Brazilian snack culture, celebrated for its smooth, elastic dough and savory, well-seasoned heart. This recipe brings together traditional techniques and pantry staples to help you craft professional-quality savory snacks right in your own kitchen, perfect for entertaining.
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