Brazilian recipe
Homemade Creamy Chicken Coxinha: A Step-by-Step Guide
Learn how to make traditional, creamy chicken croquettes with a soft dough base made from chicken stock and a juicy filling, perfect for any gathering.
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
All-purpose flour, chicken breasts, eggs, and breadcrumbs are found in the baking and poultry aisles of any major supermarket. Chicken bouillon cubes are located in the stocks and seasonings section.
Preparation method
- Dissolve the chicken bouillon cube in the water and bring to a boil.
- Add the margarine and flour, stirring vigorously and continuously until the mixture pulls away from the bottom of the pan and forms a smooth dough.
- Transfer the dough to a stand mixer, add the two eggs and salt, and beat until well incorporated.
- Remove the dough from the mixer and finish by kneading lightly by hand on a smooth surface.
- Divide the still-warm dough into 40 equal portions.
- Flatten each portion in the palm of your hand, place the seasoned shredded chicken in the center, and close it, shaping it into the traditional teardrop form.
- Dip each unit into the beaten eggs and then coat thoroughly in the breadcrumbs.
- Fry in hot oil until golden brown and crispy.
Observations
The creamy coxinha is one of the most beloved savory snacks in Brazilian cuisine, known for its pliable dough and perfectly seasoned filling. This recipe combines simple techniques and humble ingredients to achieve a professional-grade result, perfect for those who want to master homemade savory snacks with guaranteed success.
Ratings and comments