📝 About This Recipe
Transport your taste buds to the vibrant streets of Brazil with these iconic teardrop-shaped croquettes. Featuring a succulent, lime-infused shredded chicken filling encased in a velvety, savory dough and fried to a shatteringly crisp golden perfection, Coxinha is the crown jewel of Brazilian 'salgadinhos'. Whether served at a lively birthday party or enjoyed as a decadent afternoon snack, these treats offer a masterclass in contrasting textures and deep, comforting flavors.
🥗 Ingredients
The Chicken Filling
- 2 large Chicken breast (approx. 600g, bone-in for better flavor)
- 4 cups Chicken broth (low sodium)
- 1 Yellow onion (finely diced)
- 3 Garlic cloves (minced)
- 4 ounces Cream cheese or Catupiry (softened)
- 1/4 cup Fresh parsley (finely chopped)
- 1 tablespoon Lime juice (freshly squeezed)
- 1/2 teaspoon Smoked paprika
The Velvety Dough
- 3 cups All-purpose flour (sifted)
- 3 cups Reserved chicken poaching liquid (strained)
- 2 tablespoons Unsalted butter
- 1/4 teaspoon Turmeric (for a golden dough color)
Breading and Frying
- 2 Large eggs (beaten with a splash of water)
- 2 cups Fine breadcrumbs (preferably Panko processed into finer crumbs)
- 1 quart Vegetable oil (for deep frying)
👨🍳 Instructions
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1
In a large pot, bring the chicken broth to a simmer and add the chicken breasts. Poach for 15-20 minutes until fully cooked. Remove chicken to cool, but reserve the hot broth for the dough.
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2
Once cool enough to handle, shred the chicken very finely using two forks or a stand mixer with the paddle attachment. It should be almost a 'fluff' texture.
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3
Sauté the diced onions and garlic in a tablespoon of oil until translucent. Stir in the shredded chicken, paprika, lime juice, and parsley. Season with salt and pepper to taste.
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4
Remove the chicken mixture from heat and fold in the cream cheese (or Catupiry) until the mixture is moist and holds together. Set aside to cool completely.
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5
To make the dough, measure 3 cups of the reserved hot chicken broth back into a clean pot. Add the butter and turmeric, bringing it to a rolling boil.
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6
Turn the heat to low and dump all the flour in at once. Stir vigorously with a sturdy wooden spoon for 2-3 minutes. The dough will be heavy and difficult to stir, but keep going until it forms a smooth ball that pulls away from the sides.
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7
Turn the hot dough onto a floured surface. Let it cool for 5 minutes, then knead it while still warm until it is perfectly smooth and elastic. Cover with plastic wrap to prevent a skin from forming.
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8
To assemble, take a golf-ball-sized piece of dough and flatten it into a disc in your palm. Make the edges thinner than the center.
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9
Place a tablespoon of chicken filling in the center. Bring the edges of the dough up around the filling, pinching them together at the top to form a pointed teardrop shape (resembling a chicken drumstick).
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10
Dip each coxinha into the beaten egg wash, then roll thoroughly in the breadcrumbs until evenly coated.
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11
Heat the vegetable oil in a deep pot to 350°F (175°C). Fry the coxinhas in batches of 4 or 5 for about 4-5 minutes until they reach a deep golden brown.
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12
Drain on a wire rack or paper towels. Let them rest for 5 minutes before serving, as the filling will be extremely hot.
💡 Chef's Tips
Always knead the dough while it is still warm; if it cools completely before kneading, it will be lumpy and hard to shape. Ensure your chicken filling is not too wet, or the steam will cause the coxinhas to burst during frying. Use a thermometer to maintain oil temperature at 350°F; oil that is too cool will result in greasy dough, while too hot will burn the outside before the center is warm. For an authentic touch, look for Brazilian 'Catupiry' cheese at specialty markets to use in the filling. You can freeze the breaded, uncooked coxinhas for up to 3 months; fry them directly from frozen, adding 2 minutes to the cook time.
🍽️ Serving Suggestions
Serve with a side of spicy Malagueta pepper oil or a simple garlic aioli for dipping. Pair with a cold glass of Guaraná Antarctica (Brazilian soda) for the most authentic experience. A crisp Pilsner or a refreshing Caipirinha cuts through the richness of the fried dough perfectly. Arrange on a platter with lime wedges to squeeze over the croquettes just before eating. Serve as part of a 'Salgadinhos' platter alongside Pão de Queijo and Kibbeh.