Brazilian Chicken Croquettes (coxinha)

By Adrian Martinez  , , ,

November 13, 2017

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.

  • Yields: 9 servings



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


2 cups panko breadcrumb

oil, for frying


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.

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

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

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

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.

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.

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