Brazilian Chicken Croquettes Recipe

Brazilian Chicken Croquettes Recipe

Coxinha is a popular street food snack in Brazil and is amusing and reasonably priced to make. A savory dough formed into a drumstick around a creamy bird salad filling then battered and fried. We failed to quite recognise what to make of them the first time we tried them, but they truely are an innovative street meals. they're clean to consume on the go, they're a meal unto themselves, they have got a completely unique appearance (simulated drumstick), and most importantly, they're deep fried and scrumptious!​

Brazilian Chicken Croquettes Recipe


  • 2 bay leaves
  • 2 tablespoons butter
  • 1 1/2 pounds chicken breasts (about 4 halves)
  • 4 to 5 cups of chicken broth
  • 1 carrot
  • 2 onions
  • 2 cloves garlic
  • 2 to 3 cups bread crumbs (finely grated)
  • 3 cups vegetable oil (for frying)
  • 1 lime (juiced)
  • 1 (8-ounce) package of cream cheese (softened)
  • 2 to 3 cups of flour
  • 2 eggs
  • Pepper (to taste)
  • Dash salt (to taste)


  1. Gather the ingredients.
  2. place the bird breasts in a big shallow pot. cover them with the bird broth, including water if necessary to ensure the bird breasts are covered via as a minimum half-inch of liquid.
  3. add the carrot and one of the onions (peeled and halved) as well as the bay leaves.
  4. carry liquid to a mild simmer, and cook for 15 to twenty minutes, or until fowl is just cooked thru (slightly red inside the middle of the thickest component). it is vital to cut into the hen to inform whilst it is achieved. If a number of the breasts cook greater quickly, you may put off them in advance.
  5. Set fowl apart to cool, and stress the broth. Reserve broth.
  6. Shred the hen into very small portions. We use a meals processor equipped with the plastic blade for this step, however you can additionally use your hands or forks.
  7. Stir the softened cream cheese and lime juice into the shredded fowl.
  8. Finely chop the second one onion and the garlic. Sauté the onion and garlic in 2 tablespoons of butter until golden and gentle.
  9. upload the recent onions and garlic to the hen combination and stir till everything is nicely blended.
  10. measure the fowl broth (you may probably have about 3 1/2 cups). when you have much less than 3 cups, upload more canned chicken broth to make 3 cups. bring the chook broth to a boil in a saucepan, and step by step stir inside the identical amount of flour as you've got broth (so if you have 3 half of cups broth, add 3 1/2 cups flour).
  11. Stir vigorously and cook dinner for two to 3 mins. The combination turns into a stiff dough. cast off from warmness and chill in the refrigerator for 1 hour.
  12. At this factor, you can kick back the chook aggregate and the dough for numerous hours or in a single day.
  13. To form the coxinhas, take a chunk of the dough, approximately the scale of a golf ball, with floured palms. Roll it into a ball, then hollow out the middle for the filling.
  14. Press a golfball-sized (about 1 half of tablespoons) piece of the chook filling in the ball of dough, and press the dough closed across the filling.
  15. form into an approximate drumstick shape, flouring palms as essential.
  16. Stand the coxinhas on a baking sheet, in order that the pointed quit sticks upwards. preserve until you run out of dough or filling.
  17. Whisk the eggs together in a bowl. region the bread crumbs in a shallow pan (like a cake pan) and season with salt and pepper.
  18. Dip the coxinhas in the egg, then inside the breadcrumbs to coat. kick back the breaded coxinhas for 1 hour.
  19. Fill a heavy-bottomed pot with sufficient oil to cowl the coxinhas. heat the oil to 360 F. Fry the coxinhas in batches until deep golden brown.

              Post a Comment