Brazilian Coxinha
Crispy, tear-shaped chicken croquettes filled with shredded chicken and cream cheese, a popular Brazilian snack.
40 mins
Prep Time
30 mins
Cook Time
12
Servings
Ingredients
- 2 cups shredded cooked chicken
- 1/2 cup cream cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 cups chicken broth
- 2 cups all-purpose flour
- 1 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs, beaten
- 1 1/2 cups breadcrumbs
- Oil for frying
Nutrition Facts
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Instructions
Prepare the filling: Heat olive oil in a pan over medium heat. Sauté onion and garlic until soft. Add shredded chicken, salt, and pepper. Mix well and remove from heat. Stir in cream cheese and set aside.
Make the dough: In a saucepan, bring chicken broth and butter to a boil. Reduce heat and gradually add flour, stirring constantly until a smooth dough forms. Let it cool slightly.
Shape the coxinhas: Take a small portion of dough, flatten it in your hand, and place a spoonful of chicken filling in the center. Fold the dough around the filling, shaping it into a teardrop. Repeat for all.
Bread the coxinhas: Dip each shaped coxinha into beaten eggs, then roll in breadcrumbs until fully coated. Place on a tray.
Fry the coxinhas: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry coxinhas in batches until golden brown, about 4-5 minutes. Drain on paper towels.
Serve: Enjoy coxinhas warm with your favorite dipping sauce or as is.
Chef's Tips
- Shredding Tip: Use two forks to shred cooked chicken easily for the filling.
- Dough Consistency: The dough should be smooth and pliable. If too sticky, add a bit more flour.
- Frying Tip: Maintain oil temperature for even cooking and crispiness.
- Make Ahead: Prepare and shape coxinhas ahead, then refrigerate until ready to fry.
- Serving Suggestion: Pair with hot sauce or garlic mayo for extra flavor.
