Few culinary delights capture the heart and palate quite like Brazil’s beloved street food treasure: the chicken coxinha. These irresistible creamy Brazilian chicken croquettes blend crispy golden exteriors with luscious, savory fillings that burst with flavor in every bite. Whether enjoyed as a comforting snack or a crowd-pleasing appetizer, coxinhas are a testament to Brazil’s rich gastronomic heritage and knack for transforming simple ingredients into memorable experiences. In this article, we’ll dive into the secrets behind the perfect batch of creamy chicken coxinhas-unveiling tips, techniques, and a step-by-step recipe that promises to bring a little taste of Brazil right into your kitchen.
Irresistible creamy Brazilian chicken Croquettes (Coxinha) Recipe brings the marvelous tastes of Brazil right into your kitchen. This beloved street food, with its tender shredded chicken wrapped in a luscious, velvety dough and encased in a crisp golden crust, is the epitome of comfort and celebration. Originating from São Paulo, these delightful croquettes are a symbol of joyful gatherings and casual indulgence. Whether for a party appetizer or a cozy night snack, mastering this recipe will fill your kitchen with enticing aromas and your palate with an unforgettable experience.
Prep and Cook Time
- Preparation: 35 minutes
- Cooking: 20 minutes
- Total Time: 55 minutes
Yield
Makes approximately 20-24 coxinhas, perfect for sharing or freezing for future cravings.
Difficulty Level
Medium – This recipe requires patience and a few technique-focused steps but rewards you with authentic flavor and texture.
Ingredients
- For the creamy chicken filling:
- 2 cups cooked chicken breast, shredded
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup tomato sauce
- 1/3 cup fresh parsley, chopped
- 1/2 cup cream cheese, softened
- salt and black pepper to taste
- For the dough:
- 2 cups chicken broth (preferably homemade or low sodium)
- 2 cups all-purpose flour, sifted
- 2 tablespoons unsalted butter
- Salt to taste
- For the exterior coating:
- 2 large eggs, beaten
- 2 cups fine bread crumbs
- Vegetable oil, for deep frying
Step-by-Step Guide to Crafting the Perfect Creamy Filling
- Heat olive oil in a skillet over medium heat and sauté the onion untill translucent, about 3-4 minutes.
- Add garlic and cook for another minute until fragrant, stirring continuously to avoid burning.
- Mix in shredded chicken and tomato sauce, stirring well to combine all flavors evenly. Let simmer for 5 minutes.
- Remove from heat, then stir in the cream cheese and fresh parsley until the filling is smooth and creamy.
- season generously with salt and black pepper. Taste and adjust seasoning if needed, then set aside to cool completely.
Secrets to Achieving the Ideal Crispy Golden Exterior
- Bring chicken broth, butter, and salt to a rolling boil in a large saucepan.
- Reduce heat to low, then add the sifted flour all at once, stirring vigorously with a wooden spoon.
- Keep stirring until the mixture forms a ball and pulls away cleanly from the pan,about 3-4 minutes. This means your dough is perfectly cooked and non-sticky.
- transfer dough onto a clean surface and let it cool slightly until manageable by hand.
- Divide dough into small portions, flatten each into a disc, then spoon a generous amount of the creamy chicken filling into the center.
- Shape each coxinha carefully by folding and pinching the dough around the filling to create a teardrop or drumstick shape.Be gentle to avoid cracks.
- Dip each shaped coxinha first in beaten eggs, then roll thoroughly in bread crumbs for a uniform coating.
- Heat vegetable oil in a deep pot to 350°F (175°C) for frying. Fry coxinhas in batches until a deep golden brown, about 4-5 minutes, turning occasionally for even crispness.
- Drain on paper towels to remove excess oil, then serve warm.
Expert Tips for Serving and Pairing Your Coxinha Like a Pro
- Serve with freshly chopped parsley or a sprinkle of smoked paprika to add visual contrast and a subtle smoky note.
- Accompany with a side of spicy pepper sauce (molho de pimenta) or a fresh tomato salsa to brighten each bite.
- Perfect for casual gatherings or as a rich snack paired with chilled Brazilian-style beer or a zesty mango juice.
- For an extra touch, present on a rustic wooden board with small bowls of creamy aioli and tangy lime wedges.
Chef’s Notes for Ultimate Success
- make-ahead tip: You can prepare the filling and dough up to a day in advance. store separately in airtight containers and assemble just before frying.
- Substitution ideas: Cream cheese can be swapped with requeijão (Brazilian creamy cheese) for an authentic texture if available.
- Frying temperature is key: Use a thermometer to maintain consistent oil temperature; too hot will burn the crust, too cool will make them greasy.
- For a healthier twist: Try baking the coxinhas at 400°F (200°C) for 20 minutes, turning halfway, to achieve a crisp exterior without deep frying.
- Crumb coating variations: For extra crunch, mix panko breadcrumbs with regular bread crumbs.
| Nutrient | Per Coxinha (approx.) |
|---|---|
| calories | 150 kcal |
| Protein | 8 g |
| Carbohydrates | 16 g |
| Fat | 6 g |
Q&A
Q&A: Irresistible Creamy Brazilian Chicken Croquettes (Coxinha) Recipe
Q1: What exactly are Coxinhas, and why are they so beloved in Brazilian cuisine?
A1: Coxinhas are savory, teardrop-shaped croquettes filled with creamy shredded chicken, then breaded and fried until golden and crispy. They are a quintessential Brazilian street food and party snack, cherished for their crispy exterior and luscious, comforting interior-a perfect bite of indulgence that feels like a warm hug.
Q2: what makes this Coxinha recipe “creamy,” and how does it differ from customary versions?
A2: The creaminess comes from a rich chicken filling mixed with cream cheese or requeijão (a Brazilian creamy cheese), creating a luscious, velvety texture inside each croquette. Traditional Coxinhas often have drier shredded chicken filling, so adding a creamy element makes these irresistible and decadent while maintaining the classic flavors.
Q3: Can I prepare the dough from scratch, or is there a shortcut?
A3: Authentic Coxinha dough is made from a simple blend of chicken broth, flour, and butter cooked into a pliable dough. While some shortcuts like using pre-made dough exist,making the dough fresh from chicken broth ensures authentic flavor and perfect texture-soft enough to shape,yet sturdy to hold the filling and crisp up beautifully when fried.
Q4: How can I achieve the perfect crunchy crust without the croquettes becoming greasy?
A4: The trick lies in the oil temperature. Heat your oil to about 350°F (175°C)-hot enough to crisp the outside quickly without soaking into the dough. Also, use fine breadcrumbs for coating, and drain the croquettes on paper towels promptly after frying to whisk away excess oil. This results in a satisfyingly crisp exterior and light bite.
Q5: Are there vegetarian variations of Coxinha that still capture the creamy, cozy vibe?
A5: Absolutely! Swap shredded chicken for sautéed mushrooms or jackfruit combined with a creamy béchamel or cream cheese mixture. Season well with garlic, onions, and fresh herbs to mimic the depth of flavor. The texture and creaminess can remain just as indulgent, making for a delicious vegetarian crowd-pleaser.
Q6: Can Coxinhas be baked instead of fried for a healthier option?
A6: baking Coxinhas is possible and yields a lighter treat, though the texture will be less crispy and slightly different from the traditional fried version. To enhance crispiness,brush them generously with oil or an egg wash before baking at high heat. Still, frying remains the classic way to get that iconic golden crust.
Q7: What sides or dipping sauces pair well with brazilian chicken croquettes?
A7: coxinhas shine on their own but also pair beautifully with sweet chili sauce, garlic aioli, or a zesty cilantro-lime dip. Fresh salads or tangy coleslaw balance their richness perfectly, turning a simple snack into a satisfying mini meal that bursts with flavor.
Q8: How far in advance can I prepare Coxinhas, and what’s the best way to store them?
A8: You can assemble the croquettes a day ahead and refrigerate them, covered tightly. For longer storage, freeze them uncooked on a baking sheet, then transfer to a container once firm. Fry from frozen for best texture. Cooked Coxinhas are best eaten fresh but can be reheated in a hot oven to regain some crispiness.
Q9: What tips do you have for shaping the perfect teardrop Coxinha?
A9: Wet your hands slightly to prevent sticking and gently mold the dough around a generous spoonful of filling. Pinch the bottom to a point, shaping the classic teardrop silhouette. Practice makes perfect,but the rustic charm of slightly imperfect shapes adds to the homemade appeal.
Q10: Why is Coxinha an ideal dish for celebrations and gatherings?
A10: Its handheld size, delightful crunch, and comforting creamy filling make Coxinhas a crowd-pleasing app that’s easy to pop into your mouth while mingling. Plus, they’re visually appealing and can be made ahead, saving precious time on party day while impressing guests with authentic Brazilian flair.
Key Takeaways
With their golden,crispy exterior and irresistibly creamy,savory filling,Brazilian Chicken Croquettes-coxinha-are more than just a snack; they’re a celebration of comfort and tradition in every bite. Now that you’ve mastered this luscious recipe, you hold a little piece of Brazil’s vibrant culinary soul right in your kitchen. Whether enjoyed at a lively gathering or as a comforting treat on a quiet afternoon, these croquettes promise to bring warmth, flavor, and a touch of Brazilian magic to your table. So roll up your sleeves,get frying,and let each irresistible coxinha transport you straight to the heart of Brazil’s rich food heritage. Até logo, and bon appétit!
