Snack · 90 min · brazilian

Coxinha (Chicken Croquettes)

Chicken does the heavy lifting here, with chicken stock rounding it out. A Brazilian snack that takes 90 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Chicken
• 3 cups Chicken stock
• 2.5 cups Flour
• 0.5 cup Cream cheese
• 1 Onion
• 3 cloves Garlic
• 0.25 cup Parsley
• 1 cup Breadcrumbs
• 2 Eggs
• 3 cups Vegetable oil
• 2 tsp Salt

Steps

1. Poach the chicken in the stock with half the onion until cooked through, 20 minutes. Shred the meat finely and reserve the stock — it becomes the dough.
2. Sauté the remaining onion and garlic, add the shredded chicken, parsley, and salt, and stir in the cream cheese off the heat into a creamy, cohesive filling.
3. Bring 2.5 cups of the reserved stock to a boil, dump in the flour all at once, and stir like mad until a smooth dough pulls away from the pot. Cool until handleable.
4. Take a golf-ball of dough, flatten it in your palm, add a tablespoon of filling, and seal into the classic teardrop — pinched at the top like a little drumstick.
5. Dip each coxinha in beaten egg, roll in breadcrumbs, and chill 20 minutes so the coating sets.
6. Fry at 350°F in batches, 4 to 5 minutes, until deep golden. Drain on a rack and serve hot — the molten creamy center is the reward for the fiddly shaping.

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