Cook and Scale
Coxinha (Brazilian Chicken Croquettes)
6 servings · 60 min total
Iconic Brazilian street food: teardrop-shaped dough stuffed with creamy shredded chicken, breaded and deep-fried until crisp.
Ingredients
- 500 g chicken breast, cooked and shredded
- 1 onion, finely chopped
- 3 garlic, minced
- 2 tbsp tomato paste
- 4 tbsp fresh parsley, chopped
- 7 dl chicken stock
- 400 g wheat flour
- 2 tbsp butter
- 100 g cream cheese
- 2 egg, beaten
- 150 g breadcrumbs
- 1 l vegetable oil, for frying
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Egg, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the chicken filling — Sauté the onion and garlic until soft, then stir in the shredded chicken, tomato paste, and parsley. Season and set the filling aside.
- 2.
Make the dough base — Bring the chicken stock and butter to a boil, then add the flour all at once, stirring vigorously until it forms a smooth, thick dough that pulls from the pot.
- 3.
Add cream cheese and cool — Stir the cream cheese into the warm dough, then let it cool enough to handle.
- 4.
Shape the coxinhas — Take a portion of dough, flatten it in your palm, fill with a spoonful of chicken filling, and shape into a teardrop. Repeat with remaining dough and filling.
- 5.
Bread and fry the coxinhas — Dip each coxinha in beaten egg, then coat in breadcrumbs. Deep-fry in hot oil for 5-6 minutes until golden brown and crisp.