Dinner · Appetizers & Dips · Lunch · Poultry
Brazilian Chicken Croquettes (coxinha)
Brazilian Chicken Croquettes (coxinha). Made with chicken, chicken broth and paprika. Get ingredient amounts and step-by-step instructions.
Total time not confirmedMakes 1 batch
Cook without an account. Sign in only to save recipes to your kitchen.
Plan, shop & cooking helpers
Your ingredient check
Set your food preferences to see ingredient flags for this recipe.
Food preferences
Cooking with an intolerance? Choose ingredients to avoid before you explore.
Ingredients at original yield
- 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
- 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
How to make Brazilian Chicken Croquettes (coxinha)
Timing details
No verified total time is available. Review the method for preparation, cooking and waiting times.
- 01
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.
- 02
Transfer mixture into a bowl, add cream cheese and parsley. Mix well.
- 03
In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.
- 04
Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.
- 05
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.
- 06
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.
- 07
Drain on a towel, or wire rack and serve immediately.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
Reader reviews
☆☆☆☆☆
Be the first to review this recipe.
YOUR KITCHEN JOURNAL
Make it your own.
Notes and cooking history sync with your household.
Rate this recipe or add a photo
These are household reports and estimates, not verified public reviews or current store prices.
Yield was not supplied; quantities describe the original batch.
You may also like
40-Clove Garlic Chicken with Shallots and Tarragon
Made with chicken thigh, chicken stock and white wine.
