Brazilian recipe
Easy Homemade Chicken Croquettes (Coxinha)
Master the art of making crispy, creamy Brazilian chicken croquettes (coxinha) right in your own kitchen with this simple, foolproof recipe.
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Ingredients
1 1/2 kg cooked, shredded chicken
2 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
Salt, pepper, and chopped fresh parsley to taste
3 tbsp cream cheese (requeijão)
1 cup water
2 cups whole milk
2 chicken or beef bouillon cubes
1/2 cup boiled and mashed potato
1 tbsp butter
2 1/2 cups all-purpose flour
Butter or oil for greasing the work surface
2 eggs, lightly beaten
Breadcrumbs for coating
Vegetable oil for deep frying
2 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
Salt, pepper, and chopped fresh parsley to taste
3 tbsp cream cheese (requeijão)
1 cup water
2 cups whole milk
2 chicken or beef bouillon cubes
1/2 cup boiled and mashed potato
1 tbsp butter
2 1/2 cups all-purpose flour
Butter or oil for greasing the work surface
2 eggs, lightly beaten
Breadcrumbs for coating
Vegetable oil for deep frying
Where to find ingredients
Shredded chicken and basic pantry staples like flour, butter, and eggs are found in any standard grocery store. For the authentic 'requeijão', look for Brazilian-style spreadable cream cheese in the international or Latin foods section of your supermarket. If unavailable, a high-quality, thick cream cheese or a mix of cream cheese and heavy cream can be used as a substitute. Bouillon cubes are common in the soup aisle, and fresh parsley is available in the produce section.
Preparation method
- For the filling, heat the olive oil in a pan and sauté the minced garlic and diced onion until fragrant
- Add the shredded chicken and seasonings, sautéing everything together for about 5 minutes to combine flavors
- Remove from heat, stir in the cream cheese until well incorporated, and set aside to cool
- In a separate large pot, bring the water, milk, bouillon cubes, mashed potato, and butter to a boil
- Keep the mixture over heat until it reaches a rolling boil
- Add the flour all at once, stirring vigorously and constantly until the dough pulls away cleanly from the sides of the pan
- Turn the hot dough out onto a smooth, lightly greased work surface
- Knead the dough until smooth and elastic, then let it sit until cool enough 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 coxinha form
- Dip each shaped croquette into the beaten egg and then roll thoroughly in breadcrumbs until evenly coated
- Heat enough oil in a deep pot and fry the coxinhas in batches until they are golden brown all over
- Remove the fried croquettes with a slotted spoon and drain on paper towels to remove excess oil
Observations
The coxinha is arguably Brazil’s most iconic street food. Known for its distinct teardrop shape, golden crispy exterior, and incredibly creamy chicken filling, these savory bites are a staple at every party and a favorite quick snack. While they might look complex, this practical, homemade version breaks down the process into easy, manageable steps, ensuring you achieve that authentic bakery-style result even if it's your first time in the kitchen.
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