Brazilian Coxinha (Chicken Croquettes)
These Coxinha are like Brazilian Chicken Croquettes that are perfectly bite-sized for a snack or family dinner! They’re crunchy exterior complements the chewy dough that encloses around the seasoned chicken filling. A fun way to explore new cultures and their delicious cuisines!
Ingredients you’ll need:
- flour
- chicken broth
- chicken
- paprika, salt, & black pepper
- garlic
- yellow onion
- carrot
- eggs
- panko breadcrumbs
- neutral frying oil
- lime
- mozzarella or cream cheese
What to Serve with Coxinha?
I did a little research as to what they’re typically served with, since they are a Brazilian street food dish!
- ketchup
- ranch
- lime wedges
- rosé sauce
- chimichurri sauce (!!)
Cook with me!
Brazilian Coxinha
Ingredients
For the Dough:
- 3 cups Chicken Broth
- 3 cups Flour
- 1 tsp. Salt
For the Battering:
- 3 large Eggs
- 1 cup Flour
- 2 cups Plain Panko Breadcrumbs
- Neutral Frying Oil
For the Filling:
- 1 1/2 lbs. Chicken boneless and skinless
- 1 tsp. EACH: Paprika, Salt, Black Pepper
- 1 Carrot peeled and very finely chopped
- 1/2 Yellow Onion very finely chopped
- 3 Garlic Cloves minced
- 2 tbsp. Olive Oil
- 1 Lime
- 8 oz Cream Cheese or 1/2 cups Shredded Mozzarella
To Serve:
- Ranch or other dipping sauce
Instructions
For the Dough:
- In a large saucepan over medium high heat, bring the broth to a boil. Stir in the salt. Reduce heat to medium low and slowly stir in the flour. Once all the liquid has been absorbed, transfer to a clean surface. Let cool as needed, then knead 1-2 minutes until a smooth dough. Cover and let cool in the fridge at least 15 minutes and up to 1 hour.
For the Filling:
- Season the chicken with salt, black pepper, and paprika. If using chicken breasts, slice the chicken in half lengthwise to reduce cooking time.
- Add 1-2 tbsp. olive oil to an skillet over medium high heat. Add the chicken to sear 2-3 minutes on each side. Reduce heat to medium, add 1/4 cup water, and cover to cook 10-15 minutes, until completely cooked through.
- Let the chicken rest 8-10 minutes, before either shredding between two forks or in the stand mixer fitted with the whisk attachment.
- In the same skillet, add another tablespoon of olive oil and the finely chopped carrot, onion, and garlic. Sauté 5-6 minutes. Place in the bowl with the chicken. Add the cream cheese (traditional) or mozzarella, and lime juice. Mix until very well combined. (You may need to mix in the skillet over medium heat to help the cream cheese to melt, if using.) Set aside.
To Assemble & Fry:
- Roll a golf-sized ball of the dough in-between the palm of your hands. Press out on a clean (and floured, if needed) surface to 1/8″ thick. Add 1-2 tablespoons of the chicken filling. Enclose the dough around the filling, then use the palm of your hands to help form into a teardrop-like shape. Repeat with remaining dough.
- Set up the battering station with three bowls. In the first bowl, add the flour. In the second bowl, whisk the eggs until smooth. In the third bowl, add the panko breadcrumbs.
- Dredge each coxinha through the flour, then the eggs, and lastly the breadcrumbs. Press the breadcrumbs into the dough to ensure it’s well-coated.
- Bring a saucepan with 4-6″ of neutral frying oil to 350F, or until glistening.
- Working in small batches, fry 2-3 coxinha at a time until deeply golden. Remove with a slotted spoon to a paper towel lined plate.
- Enjoy warm with ranch, or other favorite dipping sauce, on the side!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Very tasty! My flatmates loved them! would add some fresh herbs next time – works great with hot sauce too
Yay! So happy to hear!!
Easy to read and straight to the point. Keep it up!