Brazilian Chicken Coxinha Croquettes (Print-Friendly Version)

Crispy Brazilian coxinhas with spiced chicken and creamy cheese wrapped in golden potato dough, ideal for sharing.

# What You Need:

→ Dough

01 - 450 ml whole milk
02 - 450 ml chicken broth or water
03 - 1 tablespoon salt
04 - 50 g unsalted butter
05 - 625 g peeled and mashed potatoes (about 2 large)
06 - 450 g sifted all-purpose flour (500 g if using Brazilian flour)

→ Filling

07 - 300 g large boneless, skinless chicken breasts (about 2 pieces)
08 - 60 g unsalted butter (¼ cup)
09 - 4 cloves garlic, minced
10 - 1 small onion, finely chopped
11 - 1 tablespoon paprika
12 - 2 tablespoons cream cheese
13 - 4 tablespoons tomato sauce
14 - 1 tablespoon water
15 - Salt and black pepper to taste
16 - Fresh chopped parsley to taste

→ Breading & Frying

17 - 120 ml milk
18 - Bread crumbs as needed, for coating
19 - Vegetable oil for deep frying

# How to Make It:

01 - Place chicken breasts in a medium pot, cover with water or broth, and simmer for 10 minutes until cooked through. Let rest for 5 minutes, shred finely, and set aside. Reserve the cooking liquid for later use.
02 - Melt butter in a skillet, sauté chopped onion for 2 minutes, then add minced garlic and cook for 2 minutes more. Stir in paprika, cream cheese, tomato sauce, shredded chicken, 1 tablespoon water, salt, black pepper, and parsley. Remove from heat and allow filling to cool completely.
03 - In a large pot, combine milk, reserved broth, salt, butter, and mashed potatoes. Bring to a simmer, then gradually stir in sifted flour until a smooth dough forms. Continue stirring and cooking for 5–7 minutes, until dough pulls away from the sides of the pot. Transfer dough to an oiled surface and let cool before kneading until smooth.
04 - Divide cooled dough into golf ball-sized portions. Flatten each piece in your palm so the center is slightly thicker. Add a spoonful of filling to the center, pinch edges together to seal, and shape into drumstick form. Keep unused dough covered with plastic wrap to prevent drying.
05 - Dip shaped croquettes in milk, roll in bread crumbs to coat thoroughly. Heat vegetable oil to 180°C in a deep fryer or large saucepan. Fry coxinhas in batches for 3–4 minutes per side, or until golden brown and crisp. Remove and drain on paper towels. Serve warm.

# Important Notes:

01 - Lightly oil your hands for easier shaping if dough becomes sticky.
02 - For extra crispiness, substitute a water-cornstarch mixture for the milk during breading.
03 - Breaded coxinhas freeze well for up to 2 months; fry from frozen after thawing slightly.
04 - Traditional pronunciation: 'koh-SHEEN-yah'.

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