Brazilian Chicken Croquettes Coxinha (Print Version)
# Ingredients:
→ For the Dough
01 -
450ml whole milk
02 -
450ml chicken broth or water
03 -
1 tablespoon salt
04 -
50g butter
05 -
625g peeled and mashed potatoes
06 -
450g sifted all-purpose flour
→ For the Filling
07 -
300g large boneless skinless chicken breasts
08 -
28g butter
09 -
4 minced garlic cloves
10 -
1 finely chopped small onion
11 -
1 tablespoon paprika
12 -
2 tablespoons cream cheese
13 -
4 tablespoons tomato sauce
14 -
1 tablespoon water
15 -
Salt and black pepper to taste
16 -
Fresh chopped parsley to taste
→ For Breading & Frying
17 -
120ml milk
18 -
Bread crumbs as needed
19 -
Vegetable oil for frying
# Instructions:
01 -
Simmer chicken breasts in chicken broth or water for 10 minutes, then remove from heat and let rest for 5 minutes. Shred the chicken finely and reserve the cooking liquid for the dough.
02 -
In a pan, melt the butter over medium heat. Sauté the chopped onion for 2 minutes, then add minced garlic and cook for another 2 minutes until fragrant.
03 -
Incorporate paprika, cream cheese, tomato sauce, shredded chicken, water, salt, black pepper, and fresh parsley. Stir to combine and allow the filling to cool.
04 -
Bring milk, reserved broth, salt, butter, and mashed potatoes to a gentle boil in a large saucepan. Gradually add sifted flour, stirring continuously until a smooth, cohesive dough is formed. Cook for 5-7 minutes until the dough releases from the sides of the pot. Transfer to an oiled surface and allow to cool completely before kneading.
05 -
Take portions of dough approximately the size of a golf ball. Flatten in the palm of your hand, keeping the center thicker. Place a spoonful of filling in the center, pinch edges to fully enclose, and shape into a drumstick form. Keep remaining dough covered with plastic wrap to prevent drying.
06 -
Dip each shaped coxinha in milk, then evenly coat with bread crumbs.
07 -
In a deep pan, heat vegetable oil to 180°C. Fry coxinhas in batches for 3-4 minutes per side until golden brown. Drain on paper towels and serve warm.
# Notes:
01 -
Ensure dough is completely cooled before shaping to achieve optimal texture.
02 -
Keep hands lightly oiled or dusted with flour when working with dough to prevent sticking.