Coxinha (Brazilian Chicken Croquettes)
In short: Teardrop croquettes of soft broth dough around shredded, seasoned chicken, coated in breadcrumbs and fried until deep golden and crisp. It takes about 2 h 5 min in total and makes 10 servings.
- Prep
- 1 h
- Cook
- 1 h 5 min
- Resting
- 15 min
- Total
- 2 h 5 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 320 kcal
Coxinha means little thigh, and the teardrop shape does look like a small drumstick. A soft dough made with chicken broth and flour is wrapped around shredded chicken, coated in breadcrumbs and fried. You will find coxinhas at every bakery counter, snack bar and children's party in Brazil. Cook the chicken first and use its broth for the dough, so the whole thing tastes of chicken.
Instructions
- Put the chicken, halved onion, bay leaf, salt and water in a pot. Bring to a boil, then simmer gently for 20 minutes, until the chicken reaches 74°C (165°F). Lift out the chicken and strain 500 ml (2 cups) of the broth.
- Shred the chicken finely with two forks. Soften the chopped onion in the oil for 4 minutes, add the garlic and tomato paste for 1 minute, then stir in the chicken, parsley, salt and pepper. Cook 3 minutes and cool completely.
- For the dough, bring the 500 ml broth, butter and salt to a boil in a saucepan. Add the flour all at once and stir hard over low heat for 2 to 3 minutes, until the dough pulls away from the pan.
- Turn the dough onto a floured counter and let it cool for 5 minutes. Knead for 2 minutes until smooth and soft, adding a little flour only if it sticks.
- Pinch off a piece of dough the size of a walnut (about 25 g) and flatten it in your palm into a thin disc. Put a heaped teaspoon of filling in the center.
- Fold the dough up around the filling and pinch it closed at the top, shaping a teardrop like a small drumstick. Check for cracks, then repeat with the remaining dough.
- Dip each coxinha in the beaten eggs, then roll in the breadcrumbs, pressing so they stick. Chill the coated coxinhas for 15 minutes.
- Heat 5 cm (2 in) of oil to 175°C (350°F). Fry 5 or 6 at a time for 4 to 5 minutes, turning once, until deep golden. Drain on paper towels and serve warm.
Tips
- Let the filling cool fully before shaping, or the dough softens and tears. Stirring a spoonful of cream cheese into the cooled chicken gives a creamy version.
- To bake instead of frying, brush the coated coxinhas with oil and bake at 200°C (400°F) for 25 to 30 minutes, turning once. They will be less crisp.
Questions and answers
Why is a coxinha shaped like a drumstick?
The name means little thigh, and the teardrop shape imitates a chicken drumstick. The wider end also holds more filling.
Can I freeze coxinhas?
Yes. Freeze the breaded, unfried coxinhas on a tray, then bag them for up to 2 months. Fry from frozen at 165°C (330°F) for 8 to 10 minutes so the center heats through.
Can I use leftover cooked chicken?
Yes, but the dough still needs 500 ml of well-flavored broth. Use a good chicken stock if you did not poach the chicken yourself.
How long does it take to make Coxinha (Brazilian Chicken Croquettes)?
About 2 h 5 min in total: 1 h of preparation and 1 h 5 min of cooking.
How many calories are in Coxinha (Brazilian Chicken Croquettes)?
About 320 kcal per serving, with 18 g of protein, 32 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 320 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 32 g |
| Fat | 13 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 560 mg |
Estimated values, calculated from the ingredients.
