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Coxinhas (Brazilian Chicken Croquettes)
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Prep Time:
60 minutes
60 minutes
Cook Time:
60 minutes
60 minutes
Total Time:
120 minutes
120 minutes
Coxinha: Brazilian croquette filled with chicken, olives, and parsley, coated, shaped, and fried to perfection.
Ingredients:
- 2 small skinless, boneless chicken breast halves
- 1 cup chicken broth, or more as needed
- 1 onion, chopped
- 5 chopped green olives, or to taste
- 2 tablespoons chopped fresh parsley
- salt and pepper to taste
- 2 cups chicken broth
- 2 tablespoons butter
- salt to taste
- 2 cups all-purpose flour
- 2 eggs, beaten
- 1 cup dry bread crumbs
- oil for frying
Instructions:
- In a pot over medium heat, simmer chicken breasts with 1 cup of chicken broth until cooked through, about 20 to 30 minutes. Ensure there is enough liquid in the pot and add more broth if needed. Once cooked, shred the chicken using 2 forks after allowing to cool briefly.
- In a skillet over medium heat, sauté onion in olive oil until tender, about 5 minutes. Mix in shredded chicken, olives, and parsley, then season with salt and pepper. Set aside the flavorful filling.
- In a large saucepan over medium heat, combine 2 cups of chicken broth and butter. Season with salt and bring to a gentle simmer. Add the flour all at once and stir to create a thick paste. Stir energetically until the mixture is smooth and no longer sticks to the bottom of the pan. Remove the saucepan from the heat and allow the pastry to cool.
- Transfer the slightly cooled pastry to a lightly oiled work surface and knead for 2 to 3 minutes until smooth.
- Form golf ball-sized portion of pastry. Make a small bowl by pressing with oiled finger. Fill with 2 teaspoons chicken filling, seal by gathering top edges, and shape into a teardrop. Cover croquette with a damp towel and repeat process with remaining pastry and filling.
- Arrange 3 bowls in this sequence: flour, beaten eggs, bread crumbs. Coat each croquette evenly in flour, then in egg, and finally in breadcrumbs.
- Preheat oil in a large saucepan or deep fryer to 350°F (175°C). Fry croquettes in batches until beautifully golden on all sides, for about 7 to 10 minutes. Transfer to paper towels to drain.