Introduction to Brazilian Coxinha (Chicken Croquettes)
Welcome to the delightful world of Brazilian Coxinha (Chicken Croquettes)! If you’re looking for a dish that’s not only delicious but also a crowd-pleaser, you’ve come to the right place. These little golden nuggets are crispy on the outside and bursting with creamy chicken goodness inside. Perfect for a quick snack or an impressive appetizer at your next gathering, they’re sure to win hearts. I remember the first time I made them; my family couldn’t get enough! So, let’s dive into this culinary adventure together and create something truly special.
Why You’ll Love This Brazilian Coxinha (Chicken Croquettes)
There’s something magical about Brazilian Coxinha (Chicken Croquettes) that makes them irresistible. They’re easy to whip up, even on a busy weeknight, and the flavor is simply out of this world. The crispy exterior gives way to a creamy, savory filling that dances on your taste buds. Plus, they’re perfect for sharing, making them a fantastic choice for gatherings. Trust me, once you try them, you’ll be hooked!
Ingredients for Brazilian Coxinha (Chicken Croquettes)
Gathering the right ingredients is key to making delicious Brazilian Coxinha (Chicken Croquettes). Here’s what you’ll need:
- Chicken broth: This flavorful base adds depth to the dough. You can use homemade or store-bought.
- All-purpose flour: The backbone of the dough, giving it structure. Gluten-free flour can be a great substitute.
- Unsalted butter: Adds richness and helps create a tender dough. Margarine works too if you’re in a pinch.
- Salt: Essential for enhancing flavors. Don’t skip it!
- Cooked chicken: Shredded chicken is the star of the filling. Leftover rotisserie chicken works wonders here.
- Cream cheese or Catupiry: This creamy addition makes the filling luscious. Catupiry is a Brazilian cheese spread that’s worth seeking out!
- Olive oil: Used for sautéing the onion and garlic, adding a lovely flavor.
- Onion and garlic: These aromatics create a savory base for the filling. Fresh is best, but you can use powdered versions in a pinch.
- Tomato paste or ketchup: Adds a hint of sweetness and acidity to balance the filling.
- Parsley: Fresh herbs brighten up the dish. Feel free to swap with cilantro if you prefer.
- Eggs: Beaten eggs help the breadcrumbs stick, creating that perfect crispy coating.
- Breadcrumbs: Panko breadcrumbs give an extra crunch. Regular breadcrumbs work too, but panko is my favorite!
- Oil: For deep frying, choose a neutral oil with a high smoke point, like canola or vegetable oil.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing!
How to Make Brazilian Coxinha (Chicken Croquettes)
Now that we have our ingredients ready, let’s dive into the fun part: making Brazilian Coxinha (Chicken Croquettes)! Follow these simple steps, and you’ll be on your way to creating a delicious treat that will impress everyone.
Step 1: Prepare the Dough
Start by bringing the chicken broth, butter, and salt to a boil in a saucepan. The aroma will fill your kitchen, and trust me, it’s a good sign!
Once boiling, lower the heat and add the flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a ball. It’s like magic!
Transfer the dough to a floured surface and let it cool slightly. Knead it until smooth. This dough is the foundation of your coxinhas, so give it some love!
Step 2: Make the Filling
In a skillet, heat the olive oil over medium heat. Sauté the finely chopped onion and minced garlic until they’re soft and fragrant. This step is where the flavor begins to blossom!
Add the shredded chicken, tomato paste, and seasonings. Stir everything together, letting the flavors mingle. Then, mix in the cream cheese or Catupiry for that creamy goodness. Let the filling cool completely before moving on.
Step 3: Shape the Coxinhas
Once the dough and filling are cool, it’s time to shape the coxinhas! Take a small piece of dough and flatten it into a circle in your palm.
Place a spoonful of the chicken filling in the center. Now, here’s the fun part: close the dough around the filling, shaping it into a teardrop or cone shape. It might take a few tries, but practice makes perfect!
Step 4: Coat and Fry
Dip each coxinha into the beaten eggs, ensuring it’s fully coated. Then, roll it in breadcrumbs. This is where the magic happens; the breadcrumbs will give you that irresistible crunch!
Heat oil in a deep pan to 175°C (350°F). Fry the coxinhas in batches until they’re golden brown and crispy. The sound of sizzling will make your heart sing! Drain them on paper towels to remove excess oil.
Step 5: Serve and Enjoy
Now for the best part: serving your Brazilian Coxinha (Chicken Croquettes)! They’re best enjoyed hot, so gather your friends and family around.
Serve them with chili sauce, ketchup, or a Brazilian-style hot sauce for an extra kick. Watch as everyone digs in, and don’t forget to save a few for yourself!
Tips for Success
- Make sure the filling is completely cooled before shaping the coxinhas to avoid a soggy dough.
- Use panko breadcrumbs for an extra crunchy texture that will have everyone coming back for more.
- Don’t rush the frying process; frying in batches ensures even cooking and that perfect golden color.
- Feel free to experiment with different fillings, like cheese or vegetables, for a fun twist!
- These coxinhas can be made ahead and frozen before frying for a quick snack later.
Equipment Needed
- Large saucepan: For boiling the broth and making the dough. A deep pot works too.
- Wooden spoon: Perfect for stirring the dough. A spatula can work in a pinch.
- Skillet: For sautéing the filling. A frying pan is a great alternative.
- Deep frying pan or pot: Essential for frying the coxinhas. A deep fryer is ideal if you have one.
- Slotted spoon: To remove coxinhas from the oil. Tongs can also do the job!
Variations
- Cheese Coxinha: Substitute the chicken with a mix of mozzarella and cheddar for a cheesy delight.
- Vegetarian Coxinha: Use a filling of sautéed mushrooms, spinach, and cream cheese for a delicious meat-free option.
- Spicy Coxinha: Add diced jalapeños or a dash of hot sauce to the chicken filling for a fiery kick.
- Sweet Coxinha: For a dessert twist, fill with sweetened cream cheese and chocolate chips, then dust with powdered sugar.
- Gluten-Free Coxinha: Use gluten-free flour and breadcrumbs to make this dish suitable for gluten-sensitive friends.
Serving Suggestions
- Pair your Brazilian Coxinha (Chicken Croquettes) with a fresh green salad for a light meal.
- Serve with a zesty dipping sauce, like chimichurri or a spicy aioli, to elevate the flavors.
- For drinks, try a refreshing caipirinha or a chilled coconut water.
- Present them on a colorful platter, garnished with parsley for a pop of color.
FAQs about Brazilian Coxinha (Chicken Croquettes)
What is Brazilian Coxinha (Chicken Croquettes)?
Brazilian Coxinha (Chicken Croquettes) are delicious, crispy snacks filled with a creamy chicken mixture. They’re shaped like little teardrops and are a popular treat in Brazil, perfect for parties or as a tasty appetizer.
Can I make Brazilian Coxinha (Chicken Croquettes) ahead of time?
Absolutely! You can prepare the coxinhas and freeze them before frying. Just make sure to let them cool completely before freezing. When you’re ready to enjoy, fry them straight from the freezer!
What can I serve with Brazilian Coxinha (Chicken Croquettes)?
These coxinhas pair wonderfully with a variety of dipping sauces. Try serving them with chili sauce, ketchup, or a zesty aioli. A fresh salad on the side adds a nice touch too!
Can I use other fillings for Brazilian Coxinha (Chicken Croquettes)?
Definitely! While chicken is traditional, feel free to get creative. You can use cheese, vegetables, or even a sweet filling for a dessert version. The possibilities are endless!
How do I store leftover Brazilian Coxinha (Chicken Croquettes)?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat them in the oven to maintain their crispiness. You’ll love having these tasty bites ready to go!
Final Thoughts
Making Brazilian Coxinha (Chicken Croquettes) is more than just cooking; it’s about creating memories and sharing joy with loved ones. The process, from kneading the dough to frying those golden bites, is a delightful journey that fills your kitchen with warmth and delicious aromas. Each coxinha is a little piece of happiness, perfect for gatherings or cozy nights in. I hope you find as much joy in making and sharing these treats as I do. So, roll up your sleeves, gather your ingredients, and let’s make some magic happen in the kitchen!
Print
Brazilian Coxinha (Chicken Croquettes) made easy today!
- Total Time: 1 hour
- Yield: 20 coxinhas 1x
- Diet: Gluten Free
Description
Brazilian Coxinha are delicious chicken croquettes that are crispy on the outside and filled with a creamy chicken mixture.
Ingredients
- 2 cups (480 ml) chicken broth (from cooking chicken)
- 2 cups (250 g) all-purpose flour
- 2 tbsp unsalted butter
- 1 tsp salt
- 2 cups (250 g) cooked chicken, shredded
- ½ cup (100 g) cream cheese or Catupiry (Brazilian cheese spread)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp tomato paste or ketchup
- 2 tbsp parsley, chopped
- Salt & pepper to taste
- 2 large eggs (beaten)
- 1 ½ cups (150 g) breadcrumbs (panko works great)
- Oil, for deep frying
Instructions
- In a saucepan, bring chicken broth, butter, and salt to a boil.
- Lower heat and add flour all at once, stirring vigorously until dough pulls away from sides and forms a ball.
- Transfer to a floured surface, let cool slightly, then knead until smooth.
- In a skillet, sauté onion and garlic in olive oil until soft.
- Add shredded chicken, tomato paste, and seasonings.
- Stir in cream cheese (or Catupiry) for creaminess. Let cool completely.
- Take a small piece of dough, flatten into a circle. Place a spoonful of filling in the center.
- Close dough around filling, shaping into a teardrop or cone shape. Repeat until all dough and filling are used.
- Dip each coxinha into beaten eggs, then roll in breadcrumbs.
- Heat oil to 175°C (350°F). Fry coxinhas in batches until golden brown and crispy. Drain on paper towels.
- Best served hot with chili sauce, ketchup, or Brazilian-style hot sauce.
Notes
- Ensure the filling is completely cooled before shaping the coxinhas.
- Panko breadcrumbs give a crunchier texture.
- Can be made ahead and frozen before frying.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 coxinha
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
