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.
Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.
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
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.
