Coxinhas (Brazilian Chicken Croquettes)

Name: Coxinhas (Brazilian Chicken Croquettes)
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: ['20', '20 coxinhas']
Cuisine: brazilian
Ingredients: 2 small skinless, boneless chicken breast halves; 1 cup chicken broth, or more as needed; 1 tablespoon olive oil; 1 onion, chopped; 5 chopped green olives, or to taste; 2 tablespoons chopped fresh parsley; salt and pepper to taste; 2 cups chicken broth; 2 tablespoons butter; salt to taste; 2 cups all-purpose flour; 1 cup all-purpose flour; 2 eggs, beaten; 1 cup dry bread crumbs; oil for frying

4.00 (4)

⏱ 120 mins 🍽 ['20', '20 coxinhas'] 🌶 brazilian 🏷 Side dish

Coxinhas are a classic Brazilian snack, featuring a creamy shredded chicken filling with olives and parsley. This mixture is encased in a soft dough, shaped into distinctive teardrops, then coated and deep-fried to a perfect golden crisp. They are a beloved party food and street food staple, ideal for sharing. This recipe guides you through making the filling, preparing the dough, shaping the coxinhas, and frying them to perfection.

Ingredients

2 small skinless, boneless chicken breast halves
1 cup chicken broth, or more as needed
1 tablespoon olive oil
1 onion, chopped
5 chopped green olives, or to taste
2 tablespoons chopped fresh parsley
salt and pepper to taste
2 cups chicken broth
2 tablespoons butter
salt to taste
2 cups all-purpose flour
1 cup all-purpose flour
2 eggs, beaten
1 cup dry bread crumbs
oil for frying

Method

Place the chicken breasts and 1 cup of chicken broth into a pot over medium heat. Once boiling, lower the heat, cover the pot, and let it simmer for 20 to 30 minutes until the chicken is fully cooked. Ensure the liquid does not dry out, adding more broth if required. Take the chicken out, let it cool slightly, then shred it thoroughly using two forks.
Warm the olive oil in a skillet over medium heat and sauté the chopped onion until it becomes soft and translucent, which should take about 5 minutes. Mix in the shredded chicken, chopped olives, and parsley. Combine everything well and season with salt and pepper. Take the skillet off the heat and set the filling aside.
In a large saucepan, bring 2 cups of chicken broth and the butter to a simmer over medium heat, seasoning with salt. Add all the flour at once and stir vigorously to create a thick, smooth paste. Continue stirring until the mixture pulls away from the pan's bottom. Remove the pan from the heat and allow the dough to cool.
When the dough is cool enough to touch, move it to a lightly oiled surface. Knead the dough by hand for 2 to 3 minutes until it becomes smooth and pliable.
Break off a piece of dough and roll it into a ball about the size of a golf ball. Use an oiled finger to press into the centre, shaping it into a small cup. Place about 2 teaspoons of the chicken filling inside, then pinch the top edges together to seal, rolling it gently into a teardrop shape. Set the shaped coxinha aside and cover with a damp cloth. Repeat with the rest of the dough and filling.
Prepare three bowls in this sequence: one with flour, one with the beaten eggs, and one with dry bread crumbs. Coat each coxinha first in the flour, then dip it into the egg, and finally roll it in the breadcrumbs to cover completely.
In a large saucepan or deep fryer, heat the frying oil to 350 degrees F (175 degrees C). Fry the coxinhas in batches, turning occasionally, for 7 to 10 minutes until they are golden brown all over. Transfer them to paper towels to drain any excess oil.

Nutrition (per serving)

Calories167 kcal

Fat8 g

Sugars1 g

Protein5 g

Sodium273 mg

Recipe details

CategorySide dish

Cuisinebrazilian

AuthorSarinha