Brazilian Chicken Croquettes (coxinha)

BFV11075 Brazilian Chicken Croquettes Coxinha FB Thumb A

This is a great recipe to try when you have leftover chicken. These Brazilian chicken croquettes are fun to serve as an appetizer or for a meal.

BFV11075 Brazilian Chicken Croquettes Coxinha FB Thumb A
Yields9 Servings
FILLING
 1 tablespoon olive oil
 4 cloves garlic, minced
 1 white onion, diced
 2 cups chicken, cooked, shredded
 ½ teaspoon paprika, or cayenne pepper
 salt, to taste
 4 oz cream cheese
 3 tablespoons fresh parsley, chopped
DOUGH
 1 tablespoon unsalted butter
 2 cups whole milk
 ¼ cup chicken broth
 2 cups all-purpose flour
 egg
 2 cups panko breadcrumb
 oil, for frying
1

In a medium pot, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika (or cayenne pepper). Stir to incorporate.

2

Transfer mixture into a bowl, add cream cheese and parsley. Mix well.

3

In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.

4

Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.

5

Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren’t any holes.

6

While heating a pot of oil to 350˚F/180˚C, dredge the dough in egg and panko, then deep-fry till golden brown and cooked through.

7

Drain on a towel, or wire rack and serve immediately.

Related Link: https://tasty.co/recipe/brazilian-chicken-croquettes-coxinha

Ingredients

FILLING
 1 tablespoon olive oil
 4 cloves garlic, minced
 1 white onion, diced
 2 cups chicken, cooked, shredded
 ½ teaspoon paprika, or cayenne pepper
 salt, to taste
 4 oz cream cheese
 3 tablespoons fresh parsley, chopped
DOUGH
 1 tablespoon unsalted butter
 2 cups whole milk
 ¼ cup chicken broth
 2 cups all-purpose flour
 egg
 2 cups panko breadcrumb
 oil, for frying

Directions

1

In a medium pot, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika (or cayenne pepper). Stir to incorporate.

2

Transfer mixture into a bowl, add cream cheese and parsley. Mix well.

3

In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.

4

Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.

5

Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren’t any holes.

6

While heating a pot of oil to 350˚F/180˚C, dredge the dough in egg and panko, then deep-fry till golden brown and cooked through.

7

Drain on a towel, or wire rack and serve immediately.

Brazilian Chicken Croquettes (coxinha)
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