Street Food
Brazilian Chicken Croquette
Ingredients
- - 400 g (14 oz) shredded cooked chicken
- - 750 ml (3 cups) chicken stock
- - 350 g (2 3/4 cups) wheat flour
- - 30 g (2 tbsp) butter
- - 1 small onion, finely chopped
- - 2 garlic cloves, minced
- - 100 g (1/2 cup) cream cheese (catupiry-style)
- - 2 tbsp fresh parsley, chopped
- - 1 tsp salt
- - 2 eggs, beaten, for coating
- - 200 g (2 cups) breadcrumbs, for coating
- - 1.5 litres (6 cups) neutral oil, for frying
Method
- Saute the onion and garlic in butter until soft, then mix with the shredded chicken, cream cheese, parsley and salt to make the filling; set aside.
- Bring the chicken stock to a boil in a large saucepan, then reduce to a simmer and gradually add the flour, stirring vigorously and constantly to prevent lumps.
- Continue stirring over low heat for 5-8 minutes until the dough pulls away from the sides of the pan and forms a smooth, thick mass.
- Turn the dough out onto a lightly floured surface and knead briefly until smooth; cover and let rest for 15 minutes until cool enough to handle.
- Take a portion of dough about the size of a golf ball, flatten it in your palm, and place a spoonful of chicken filling in the centre.
- Wrap the dough around the filling and shape into a teardrop, resembling a chicken drumstick, pinching the seams closed firmly.
- Dip each shaped coxinha in beaten egg, then coat thoroughly in breadcrumbs.
- Heat the frying oil to 180C (350F) and fry the coxinhas in batches for 4-5 minutes until deep golden brown.
- Drain on paper towel and serve hot.
Introduction: Coxinha, shaped to resemble a chicken drumstick, originated in 19th-century São Paulo, reportedly created for a prince who loved chicken thigh meat.
Cultural Background: Coxinha, shaped to resemble a chicken drumstick, originated in 19th-century São Paulo, reportedly created for a prince who loved chicken thigh meat. Today it is Brazil's most iconic savoury snack (salgado), sold at every bakery, bar and street stall nationwide.
Tips: Wetting or lightly oiling your hands helps prevent the dough from sticking while shaping the drumstick form. Make sure the dough is fully cooled before shaping, or it will be too sticky to work with.
Variations: Baked version: brush shaped and breaded coxinhas with oil and bake at 200C (400F) for 25-30 minutes, turning halfway. Cheese-only filling: omit chicken and fill with catupiry cheese alone for a vegetarian variation. Vegetarian: No. Not applicable; chicken and dairy-based dish.
Storage: Refrigerate cooked coxinhas in an airtight container for up to 3 days; unfried shaped coxinhas freeze well for up to 2 months.
Reheating: Reheat in an oven at 190C (375F) for 10-12 minutes until hot and crisp; frozen unfried coxinhas can be fried directly from frozen, adding 2 extra minutes.
Nutrition: Per piece (approx. 16 pieces total): 210 kcal, 9 g protein, 10 g fat, 20 g carbohydrate, 1 g fibre.
FAQs:
Q: Why is my coxinha dough too sticky to shape?
A: The dough needs to cool fully before shaping; if it’s still too sticky, lightly oil your hands and work surface.
Q: Can coxinha be made ahead and frozen?
A: Yes, shape and bread the coxinhas, then freeze uncooked on a tray before transferring to a bag; fry directly from frozen when ready.