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Golden brown breaded Brazilian Coxinha Chicken Croquettes on a plate with a bite taken out of the croquette in front. The plate has cilantro garnish and it's on counter with towel next to it.
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Coxinha Chicken Croquettes

Brazilian Coxinha are Chicken Croquettes that are crunchy on the outside, soft and creamy on the inside. They are a traditional savory pastry item that you see all over Brazil. These have a savory chicken, and cheese filling with onion, garlic, cilantro, jalapeno and more! The flavor is amazing! The filling is wrapped in pastry dough, then breaded and fried until golden brown, crispy, and crunchy.
Course Appetizer
Cuisine Brazilian
Keyword appetizers, chicken recipes, croquettes, holiday food, party food
Prep Time 1 hour
Frying Time 20 minutes
Total Time 1 hour 20 minutes
Servings 40 croquettes
Author Carrie Tyler

Ingredients

Filling:

  • 16 ounces Chicken Breasts, boneless skinless
  • 2 cubes Chicken Bouillon (or 2 teaspoons chicken base)
  • 4.5 cups Water
  • 1 teaspoon Olive oil
  • ¼ up Jalapeno, deseeded, diced
  • ½ cup Onion, small diced
  • 3 cloves Garlic, minced
  • ¼ cup Fresh Cilantro chopped
  • 8 ounces Cream cheese, softened
  • ½ teaspoon Smoked Paprika
  • 1 Lime, juiced
  • 1 teaspoon Salt
  • ½ teaspoon Ground Black Pepper

Dough:

  • 4 cups Chicken broth or stock
  • 2 tablespoons Butter, salted or unsalted
  • 4 cups All purpose Flour, unbleached
  • 2 teaspoons Salt

Breading:

  • 2 cups Fine breadcrumbs, unseasoned (panko or gluten free breadcrumbs also work)
  • 1 teaspoon Salt
  • 4 Eggs
  • 1 Tablespoon Cold Water
  • Vegetable oil for frying (enough to cover the coxinha croquettes)

Instructions

Prep: Make the filling

  • In a medium pot, add 4 ½ cups of water plus the 2 chicken bouillon cubes and then bring to a boil. Add the chicken breasts and cook for 5-8 minutes until cooked through and no longer pink in the center or reaches an internal temperature of 165 F degrees. Turn off the heat, transfer the chicken to a plate to cool and remove the cooking liquid from the heat but save for the dough.
  • While the chicken is cooking, dice the jalapeno into a fine dice. Dice the onion. Mince the garlic. Chop the cilantro.
  • When the chicken is cool enough to handle, shred the chicken, then add it to a large mixing bowl with the softened cream cheese, cilantro, paprika, salt, pepper, and lime juice from the lime.
  • Preheat a medium frying pan or skillet over medium heat. Add the olive oil, jalapeno, onion, and garlic. Stir to combine and coat in oil and cook for 3 minutes. Then add to the bowl with the chicken and cream cheese and mix everything with a fork or spoon to fully combine.

Prep: Make the Dough

  • Measure out the flour and salt in a bowl and set aside.
  • Add 4 cups of the chicken cooking liquid (or 4 cups packaged chicken stock or broth) to a large saucepan or pot. Then add the butter and bring to a simmer over medium high heat on the stove.
  • Turn the stove off and vigorously stir in the flour mixture to the chicken stock until well combined.
  • Turn the stove back on to medium heat and cook for 1 minute while stirring. Then remove immediately. Let cool for 10-15 minutes.

Prep: Fill the Croquettes

  • Rub butter onto a plate and onto your fingers. Grab a small amount of dough (about 2 tablespoons) and roll into a ball about the size of a golf ball. Flatten as thin as possible without tearing the dough on the buttered dish. Fill with 1 tablespoon filling. Fold all of the sides up over the filling and pinch the sides together at the top to form a teardrop (chicken leg shape). Place on a sheet pan as you continue.
  • Repeat with the remaining dough and filling. At this point, you can split out the ones you want to cook now and those you want to cook later and place those on the sheet pan in the freezer. Once frozen, transfer them to an airtight freezer-safe container.

Fry the Croquettes

  • Set up your dredging stations. Whisk the eggs into a bowl. In a separate bowl, add the bread crumbs.
  • Dredge one croquette (coxinha) into the egg mixture and then into the breadcrumbs. Then back into the egg and back into the panko. Set on a baking sheet. Do this with all of the croquettes.
  • Fill a deep pot with vegetable oil until about 5-6 inches deep (you want to submerge the coxinha) and heat on medium-heat until the oil reaches 360 F.
  • Fry 3-4 of croquettes at a time, submerging each into the oil. Fry for 3-4 minutes until golden brown. Trasfer them to a paper towel lined baking sheet.

Video

Notes

  1. Can I made Coxinha ahead and reheat?
    You can make these coxinha chicken croquettes entirely through to the frying step. You can then store them in an airtight container in the refrigerator for up to 4-5 days. To reheat them, place in a 350 F degree oven for 10-15 minutes. You can also freeze them in an airtight, freezer-safe container for up to 6 months. To freeze, place the croquettes on a sheet pan in the freezer for 2-3 hours. Once frozen, transfer to an airtight container. From the freezer, place them in a 375 F degree oven for 30 minutes or until warmed through to the center.
  2. Can I make Coxinha with beef or just vegetables?
    You can change up the chicken filling to so many different options! You can use cooked shredded beef or pork. Ground chicken, beef, or pork will also work great. You can also go vegetarian by using mushrooms in the filling or a combination of mushrooms, bell peppers, zucchini, carrots, or other veggies you love.
  3. Why do my coxinha seem so doughy?
    If your coxinha taste like there is too much dough or the dough is not fully cooked, then there are a couple possible reasons. First, make sure that you are rolling or flattening the dough balls thin enough. Second, make sure that the oil is hot enough and that the coxinha are submerged in the hot oil and fried long enough to cook through.