Coxinhas (Brazilian Chicken Croquettes)Recipe - Castle Memphis

Coxinhas brazilian chicken croquettes recipe

In brazil this coxinha recipe is a favorite snack these are chicken croquettes which are delicious as finger food during gatherings and are sure to please kids as well

Ingredient filling – 2 small skinless boneless chicken breast halve – 1 cup chicken broth or more as needed – 1 tablespoon olive oil – 1 onion chopped – 5 chopped green olives or to taste – 2 tablespoons chopped fresh parsley – salt and pepper to taste pastry – 2 cups chicken broth – 2 tablespoons butter – salt to taste – 2 cups allpurpose flour breading – 1 cup allpurpose flour – 2 eggs beaten – 1 cup dry bread crumb – oil for frying

Steps scribbled arrow

Circled dot 1 in a pot set over medium heat combine chicken breasts and 1 cup chicken broth bring to a boil then lower the heat cover and simmer for 20 to 30 minutes or until the chicken is cooked through make sure theres always enough liquid in the pot and top it off with extra broth if needed take the chicken out of the pot let it cool down then shred it using two forks

Circled dot 2 in a skillet over medium heat heat the olive oil and sauté the onion for about five minutes or until it is tender and translucent add the parsley olives and shredded chicken add salt and pepper to taste and stir thoroughly take the filling off the stove and reserve

Circled dot 3 in a large saucepan heat 2 cups chicken stock and butter over me dium heat season with salt and simmer to make a thick paste add the flour all at once and mix mixture should become smooth and stop sticking to the pans bottom after vigorous stirring take off the heat and let the pastry to cool

When the pastry is cold enough to handle place it on an oiled surface and knead it for two to three minutes or until it becomes smoothroll a piece of pastry into the shape of a golf ball insert your fingertip into the middle of the ball and press down on the borders to form a tiny bowl circled dot 4

Place two teaspoons of the chicken filling inside then wrap into a teardrop shape by gathering the top corners to seal place the croquette aside and wrap it in a moist towel continue with the remaining filling and pastryarrange the following three bowls bread crumbs beaten eggs and flour circled dot 5

Each croquette is rolled in flour dipped in egg and then coated i n bread crumbsin a large saucepan or deep fryer heat the oil to 350 degrees fahrenheit 175 degrees celsius fry croquettes in batches for 7 to 10 minutes or until they are golden brown on all sides lift out of the oil and pat dry with paper towels circled dot 6