Brazilian Chicken Croquettes (Print Version)
# Ingredients:
→ For the Dough
01 -
Whole milk (1¾ cups/450ml)
02 -
Chicken broth or water (1¾ cups/450ml)
03 -
Salt (1 tablespoon)
04 -
Butter (3½ tablespoons/50g)
05 -
Peeled and mashed potatoes (2 large/625g)
06 -
Sifted all-purpose flour (3½ cups/450g, or 4 cups/500g if in Brazil)
→ For the Filling
07 -
Large boneless skinless chicken breasts (2/300g)
08 -
Butter (¼ cup/½ stick)
09 -
Minced garlic cloves (4)
10 -
Finely chopped small onion (1)
11 -
Paprika (1 tablespoon)
12 -
Cream cheese (2 tablespoons)
13 -
Tomato sauce (4 tablespoons)
14 -
Water (1 tablespoon)
15 -
Salt and black pepper to taste
16 -
Fresh chopped parsley to taste
→ For Breading & Frying
17 -
Milk (½ cup)
18 -
Bread crumbs as needed
19 -
Vegetable oil for frying
# Instructions:
01 -
Cook chicken breasts in water or broth for 10 minutes. Let rest for 5 minutes, then shred and set aside, saving the broth for the dough.
02 -
Sauté onion in butter for 2 minutes, add garlic and cook 2 more minutes. Mix in paprika, cream cheese, tomato sauce, shredded chicken, seasonings, and parsley. Let cool.
03 -
Boil milk, broth, salt, butter, and mashed potatoes. Gradually stir in flour until a smooth dough forms. Cook 5-7 minutes until it pulls away from pot sides. Transfer to oiled surface and let cool before kneading.
04 -
Take golf ball-sized dough, flatten with thicker center. Add filling, pinch edges to seal, and shape into drumsticks. Keep dough covered with plastic wrap while working.
05 -
Dip coxinhas in milk, coat in breadcrumbs. Fry in batches in hot oil until golden brown, about 3-4 minutes per side. Drain on paper towels and serve warm.
# Notes:
01 -
Oil your hands if dough becomes sticky while shaping
02 -
For extra crispiness, use water-cornstarch mixture instead of milk for breading
03 -
Breaded coxinhas can be frozen for up to 2 months
04 -
Pronounced as 'koh-SHEEN-yah'