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Brazilian Chicken Croquettes (Coxinha)

by Robin Broadfoot

Ingredients

for 9 servings

Filling

  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 white onion, diced
  • 2 cups (250 g) chicken, cooked, shredded
  • ½ teaspoon paprika, or cayenne pepper
  • salt, to taste
  • 4 oz (110 g) cream cheese
  • 3 tablespoons fresh parsley, chopped

Dough

  • 1 tablespoon unsalted butter
  • 2 cups (470 mL) whole milk
  • ¼ cup (60 mL) chicken broth
  • 2 cups (250 g) all-purpose flour
  • egg
  • 2 cups (100 g) panko breadcrumbs
  • oil, for frying

Preparation

  1. In a medium pot, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika (or cayenne pepper). Stir to incorporate.
  2. Transfer mixture into a bowl, add cream cheese and parsley. Mix well.
  3. In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.
  4. Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.
  5. Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren’t any holes.
  6. While heating a pot of oil to 350˚F/180˚C, dredge the dough in egg and panko, then deep-fry till golden brown and cooked through.
  7. Drain on a towel, or wire rack and serve immediately.
  8. Enjoy!
 
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