Brazilian recipe
Creamy Chicken Croquettes (Coxinha de Frango)
Master the art of traditional Brazilian creamy croquettes, featuring a tender, broth-based dough and a succulent, well-seasoned chicken filling.
0.0 / 5 by 0 Reviews
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 seasonings are readily available at local grocery stores and markets. If preferred, butter can be used as a substitute for margarine.
Preparation method
- Dissolve the chicken bouillon cube in the water and bring to a boil over medium-high heat.
- Add the margarine and flour, stirring vigorously and constantly 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 salt, and beat until thoroughly incorporated.
- Remove the dough from the mixer and finish by kneading it lightly by hand on a smooth surface.
- Divide the warm dough into 40 equal portions.
- Flatten each portion in your palm, place a spoonful of seasoned shredded chicken in the center, and seal it while shaping into the traditional teardrop form.
- Dip each unit into the beaten eggs and coat thoroughly with the breadcrumbs.
- Deep-fry in hot oil until golden brown and crispy.
Observations
The creamy coxinha is a staple of Brazilian snack culture, celebrated for its smooth, pliable dough and savory, well-seasoned center. This recipe balances technique with simple pantry staples, ensuring professional-grade results perfect for those looking to craft authentic artisanal snacks at home.
Ratings and comments