Coxinha – Brazilian Chicken Croquette

Introduction

This Chicken Croquette or Coxinha de Galinha, is by far the closest snack that we have with spanish influence, a beloved Brazilian snack, is said to have originated in São Paulo during the 19th century. Legend has it that it was created for Princess Isabel’s son, who only wanted to eat chicken legs. The royal chef then came up with the idea of shredding chicken and shaping it into a drumstick-like form, covering it in dough, and frying it. This creation quickly became popular across Brazil and is now a staple in bakeries and snack bars. The unique teardrop shape and the creamy chicken filling encased in a crispy shell make it an irresistible treat.

Ingredients List

• 500g all-purpose flour
• 750ml chicken broth
• 50g butter
• Salt to taste
• 2 tablespoons vegetable oil
• 500g cooked and shredded chicken
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tomato, diced
• 1/2 cup chopped parsley
• 1/4 cup catupiry cheese (Brazilian cream cheese)
• 2 eggs, beaten
• Bread crumbs for coating
• Oil for frying

Preparation Details

• Chicken: Cook and shred the chicken.
• Onion: Finely chop the onion.
• Garlic: Mince the garlic.
• Tomato: Dice the tomato.
• Parsley: Chop the parsley.

Preparation Steps

1. Prepare the Dough:

2. In a large pot, bring the chicken broth, butter, and salt to a boil.
3. Once boiling, remove the pot from heat and quickly add all the flour at once.
4. Stir vigorously until a smooth dough forms and pulls away from the sides of the pot.
5. Transfer the dough to a clean surface and knead it for a few minutes until it is smooth and elastic. Set it aside to cool.

6. Prepare the Filling:

7. In a pan, heat the vegetable oil over medium heat.
8. Add the chopped onion and sauté until translucent.
9. Add the minced garlic and sauté for another minute until fragrant.
10. Add the diced tomato and cook until softened.
11. Add the shredded chicken and chopped parsley. Season with salt to taste.
12. Cook for a few minutes, stirring occasionally, until the filling is heated through.
13. Remove from heat and mix in the catupiry cheese. Let it cool slightly.

14. Shape the Coxinhas:

15. Take a small portion of the dough and flatten it in your hand.
16. Place a spoonful of the chicken filling in the center of the dough.
17. Carefully close the dough around the filling, shaping it into a teardrop or drumstick shape.

18. Coat and Fry:

19. Dip each coxinha in the beaten eggs, then coat it thoroughly with bread crumbs.
20. Heat oil in a deep fryer or a large pot to 180°C (350°F).
21. Fry the coxinhas in batches until golden brown and crispy, about 3-5 minutes per batch.
22. Remove the coxinhas from the oil and place them on paper towels to drain excess oil.

Tips and Tricks

• Ensure the dough is smooth and elastic before shaping the coxinhas to prevent them from breaking during frying.
• Do not overcrowd the fryer, as it will lower the oil temperature and result in soggy coxinhas.
• Use very cold chicken broth to make the dough, this will help with the elasticity.
• Make sure the oil is at the right temperature before frying. If it’s too low, the coxinhas will absorb too much oil. If it’s too high, they will burn on the outside before cooking through.

Allergens and Dietary Information

• Allergens: Contains wheat (gluten), eggs, and dairy (catupiry cheese).
• Not gluten-free, fat-rich, or dairy-free.

Nutritional Information

• Calories per serving: Approximately 350-400
• Fats per serving: Approximately 20-25g
• Proteins per serving: Approximately 15-20g
• Carbohydrates per serving: Approximately 30-35g

Servings

This recipe yields 4 servings.

Preparation and Cooking Time

• Preparation time: 1 hour
• Cooking time: 45 minutes
• Total time: 1 hour 45 minutes

Serving Suggestions

Serve the coxinhas hot as a snack or appetizer. They pair well with a variety of dipping sauces, such as hot sauce, mayonnaise, or a simple lime squeeze. You can also serve them with a side salad for a light meal.

Variations

• Vegetarian Coxinha: Substitute the chicken filling with shredded jackfruit or hearts of palm.
• Spicy Coxinha: Add a pinch of chili flakes or hot sauce to the chicken filling for a spicy kick.
• Cheese Coxinha: Fill the coxinhas with only catupiry cheese for a cheesy variation.

Shrimp Coxinha: Substitute the chicken for shrimp and add some coconut milk to the filling

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