Coxinha (Brazilian Chicken Croquettes)

Ingredients

Contains gluten, dairy, egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Place the chicken, smashed garlic, water and 1 tsp salt in a medium saucepan and bring to a boil, then reduce to a gentle simmer until the chicken is cooked through.

   20 min
2. 2

   Use a slotted spoon to transfer the chicken to a bowl, measure and reserve 250 ml of the cooking liquid, then let the chicken cool until you can handle it.

   10 min
3. 3

   Shred the cooled chicken finely with two forks or your hands and set aside.

4. 4

   Heat 30 ml vegetable oil in a skillet over medium heat and sauté the chopped onion and minced garlic until translucent.

   4 min
5. 5

   Add the shredded chicken, tomato paste, 0.5 tsp salt and 0.5 tsp black pepper to the skillet, toss to combine and cook until the flavors meld.

   3 min
6. 6

   Stir in the chopped parsley and the optional requeijão or cream cheese if using, cook 1 minute more, then transfer the filling to a bowl and let it cool.

7. 7

   In a clean saucepan combine the reserved 250 ml chicken stock, 60 ml milk, 30 g butter and 0.5 tsp salt and bring to a low simmer.

   3 min
8. 8

   Remove the saucepan from the heat and add the 200 g flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth dough that pulls away from the pan.

9. 9

   Turn the dough onto a lightly oiled surface and knead briefly until smooth; let it cool enough to handle.

   10 min
10. 10

    Portion the dough into 12 equal pieces (about 60–70 g each) and flatten each piece in your palm into a cup shape.

11. 11

    Place about 1 to 2 tablespoons of the cooled chicken filling in the center of each dough cup (add a small spoonful of requeijão if you like), then close and shape into a teardrop or drumstick shape, sealing the edges firmly.

    25 min
12. 12

    Set up a breading station with beaten eggs in one bowl and breadcrumbs in another; roll each shaped coxinha first in egg, then coat evenly with breadcrumbs.

13. 13

    Chill the breaded coxinhas on a tray for 20 minutes to firm up so they hold their shape when fried.

    20 min
14. 14

    Heat the frying oil to 175°C (350°F) in a deep pot and fry the coxinhas in batches until evenly golden brown and crisp, about 3–4 minutes per batch; drain on paper towels.

    Don't overcrowd the pot — keep the oil temperature steady between batches.

    4 min
15. 15

    Serve hot or warm on a platter with ketchup or a hot pepper sauce alongside.