Coxinha (Shredded Chicken Croquettes)
Brazil's iconic street-food croquette: a tear-shaped shell of savory chicken-broth dough packed with seasoned shredded chicken and cream cheese, breaded and fried golden. Plan ahead: the dough and filling benefit from 30 minutes of chilling before frying.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups low-sodium chicken stock
- 1 yellow onion, finely minced
- 4 garlic cloves, minced
- 4 scallions, finely chopped
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter
- 1.5 tsp kosher salt
- 1/2 tsp smoked paprika
- 3 cups all-purpose flour
- 2 large eggs, beaten
- 2 cups plain dry breadcrumbs
- 4 cups neutral oil (for frying)
Instructions
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1
Place 1.5 lbs boneless, skinless chicken breasts in a saucepan with 4 cups low-sodium chicken stock. Bring to a simmer and cook over medium-low heat for 15-18 minutes until the chicken registers 165°F (74°C) and is cooked through. Remove chicken and reserve the stock. Shred the chicken finely with two forks.
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2
In a skillet over medium heat, melt half the 2 tbsp unsalted butter and cook 1 finely minced yellow onion until soft and golden, about 5 minutes. Add 4 minced garlic cloves and 4 finely chopped scallions, cook 1 minute. Add the shredded boneless, skinless chicken breasts and 1/2 tsp smoked paprika, season with half the 1.5 tsp kosher salt, and stir well. Remove from heat and fold in 4 oz softened cream cheese until melted and combined. Set filling aside to cool.
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3
Make the dough: bring the reserved low-sodium chicken stock to a boil in a medium saucepan with the remaining unsalted butter and remaining kosher salt. Add 3 cups all-purpose flour all at once, reduce heat to medium, and stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball, about 3-4 minutes. Remove from heat and let cool until just warm enough to handle.
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4
Divide the dough into portions (about 2 tablespoons each). Flatten each piece in your palm into a thin disc. Place a teaspoon of filling in the center, bring the edges up, and pinch to seal, shaping into a teardrop or oval. Refrigerate formed coxinha for 30 minutes.
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5
Set up a breading station: 2 beaten large eggs in one bowl, 2 cups plain dry breadcrumbs in another. Dip each coxinha in egg, then roll in breadcrumbs, pressing gently to adhere.
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6
Heat 4 cups neutral oil (for frying) in a deep skillet or saucepan to 350°F (175°C). Fry coxinha in batches without crowding, turning occasionally, until deep golden brown all over, about 3-4 minutes. Drain on a paper-towel-lined plate and serve hot.