Coxinhas Brazilian Chicken Croquettes Recipe

Chicken broth: A flavorful liquid made by simmering chicken bones and vegetables, used to create the dough.

All-purpose flour: A versatile flour used to form the dough for the croquettes.

Shredded chicken: Cooked and finely shredded chicken, which serves as the main filling.

Onion: Finely chopped to add flavor to the chicken filling.

Garlic: Minced to enhance the taste of the filling.

Olive oil: Used for sautéing the onion and garlic.

Tomato paste: Adds richness and depth to the chicken filling.

Salt: Used to season the filling and dough.

Pepper: Adds a touch of heat and flavor to the filling.

Breadcrumbs: Coats the croquettes to give them a crispy exterior.

Eggs: Beaten and used to help the breadcrumbs adhere to the croquettes.

Vegetable oil: Used for frying the croquettes until golden brown.

When shaping the dough around the chicken filling, keep your hands slightly damp to prevent the dough from sticking. This will make it easier to form the coxinhas into their characteristic drumstick or teardrop shapes.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and can be used for a vegetarian version.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used for those with gluten sensitivities or celiac disease.

• shredded chicken - Substitute with shredded turkey: Shredded turkey offers a similar texture and flavor profile, making it a good alternative.

• small onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor, which can complement the dish well.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly different intensity.

• olive oil - Substitute with canola oil: Canola oil is a neutral oil that can be used for sautéing without altering the flavor significantly.

• tomato paste - Substitute with ketchup: Ketchup can be used in a pinch, though it will add a bit of sweetness to the dish.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter, crispier texture compared to regular breadcrumbs.

• eggs - Substitute with flax eggs: Flax eggs (a mixture of ground flaxseed and water) can be used as a vegan alternative to regular eggs.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and neutral flavor, making it suitable for frying.

• Allow the coxinhas to cool completely at room temperature before storing or freezing. This prevents condensation, which can make them soggy.

• For short-term storage, place the coxinhas in an airtight container. Line the container with paper towels to absorb any excess oil. Store in the refrigerator for up to 3 days.

• To freeze, arrange the cooled coxinhas in a single layer on a baking sheet. Ensure they are not touching each other to prevent sticking. Place the baking sheet in the freezer for about 2 hours or until the coxinhas are firm.

• Once frozen, transfer the coxinhas to a freezer-safe bag or airtight container. Label with the date and store in the freezer for up to 3 months.

• When ready to enjoy, reheat refrigerated coxinhas in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. For frozen coxinhas, bake at the same temperature for 20-25 minutes, or until they are hot and crispy.

• Avoid microwaving as it can make the coxinhas lose their crispy texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the coxinhas on a baking sheet lined with parchment paper.
  3. Lightly spray or brush the coxinhas with olive oil to help them crisp up.
  4. Bake for 10-15 minutes or until heated through and crispy on the outside.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the coxinhas in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Stovetop Method:

  1. Heat a small amount of vegetable oil in a skillet over medium heat.
  2. Place the coxinhas in the skillet, making sure not to overcrowd.
  3. Cook for 3-4 minutes on each side, or until they are heated through and the exterior is crispy.

• Microwave Method (for a quick but less crispy option):

  1. Place the coxinhas on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Large pot: Used to bring the chicken broth to a boil and to mix the dough until it forms a ball.

• Frying pan: Used to sauté the onion, garlic, and chicken filling.

• Wooden spoon: Ideal for stirring the dough and mixing the chicken filling.

• Slotted spoon: Useful for removing the fried coxinhas from the oil and allowing excess oil to drain.

• Mixing bowl: Needed for holding the beaten eggs and breadcrumbs for coating the coxinhas.

• Measuring cups: Essential for accurately measuring the chicken broth, flour, and breadcrumbs.

• Knife: Used for finely chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and garlic.

• Deep fryer or large pot for frying: Used to heat the vegetable oil to the correct temperature for frying the coxinhas.

• Paper towels: Placed on a plate to drain excess oil from the fried coxinhas.

• Tongs: Handy for turning the coxinhas while frying and for removing them from the oil.

• Plate: Used to hold the coxinhas before and after frying.

• Hand mixer or stand mixer: Optional, but can be used to mix the dough more efficiently if preferred.

Prepare the filling: Cook the shredded chicken and onion mixture in advance and store it in the fridge. This will save you time when assembling the coxinhas.

Use a stand mixer: Mix the dough in a stand mixer with a dough hook attachment to save time and effort.

Pre-measure ingredients: Have all your ingredients measured and ready before you start cooking. This will streamline the process and reduce prep time.

Batch frying: Fry the coxinhas in batches to ensure they cook evenly and quickly.