Coxinha (Brazilian stuffed chicken croquette)

Coxinha is one of Brazil's most popular street food and party snacks: shredded chicken filling inside a smooth, potato-like dough, shaped into a teardrop and fried until crisp. Its name refers to a little chicken thigh, which the shape is meant to recall.

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Method

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1. Cook the chicken in the stock for 20-25 minutes until tender, then take it out and shred it finely with a fork. ⏱ Timer: 20 min
2. Fry the onion and garlic in the oil, add the shredded chicken and the paprika, season with salt and pepper, then let it cool.
3. Bring the cooking liquid to the boil and tip in the flour all at once, stirring vigorously until you get a smooth, cohesive dough; while still warm, stir in the cream cheese.
4. Let the dough cool enough to handle, then with wet hands flatten it into small discs.
5. Put a teaspoon of chicken filling in the centre of each disc and shape the dough around it into a teardrop, sealing the filling completely inside.
6. Roll the croquettes in egg, then in breadcrumbs, and fry in hot oil at 170-180°C for 4-5 minutes until golden brown. ⏱ Timer: 4 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Let the dough cool to hand-warm, as it can't be shaped hot and will crack if it's cold.
• Work with wet hands, since the dough is sticky and the moisture stops it sticking to your fingers.
• Don't overfill the dough, or it won't close properly around the filling and may burst open while frying.
• Check the oil temperature with a thermometer, because if it's too hot the croquette will burn on the outside before it's warmed through inside.

Frequently asked questions

Can it be made in the oven?

Yes, at 200°C (180°C fan) for 20-25 minutes, spritzed with oil, although the original crisp crust forms better when deep-fried.

Can it be frozen?

Yes, it freezes well raw, after breading; cook from frozen for 1-2 minutes longer than fresh.

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