Coxinhas (Chicken Croquettes)

  • 18 Nov - 24 Nov, 2017
  • Mag The Weekly
  • Cookery


For filling:

· 1½ lbs. chicken

· 2 medium onions, chopped

· 3 cloves of garlic, chopped

· 1tbsp poultry seasoning

· ½ cup parsley, chopped

· 1 package of cream cheese (room temperature)

· 3tbsp olive oil

· Salt and pepper to taste

For dough:

· 1 large potato

· 3½ cups chicken stock

· 2tbsp salted butter

· 2½ cups of all purpose flour

· Breadcrumbs

· Bowl of almost freezing water

· Vegetable oil for frying


Cook chicken and potato in eight cups of water and one cup of chicken stock. Reserve rest of the broth for the dough. Once the potato and the chicken are fork-tender, take them out. Mash the potato and reserve. In a food processor, shred the chicken and reserve. Bring chicken stock back to the pot and add mashed potatoes and butter. When it boils, add flour, a little at a time stirring constantly, until it forms a dough. Knead while the dough is still warm, until silky and smooth. To make the filling, sauté onions and garlic until translucent and add the chicken, poultry seasoning (combination of a teaspoon each of crumbled dried rosemary, crumbled dried sage, dried thyme and salt and one-fourth teaspoon of dried oregano and ground pepper) and parsley. Mix everything together and season with salt and pepper. Add cream cheese and cook until it has melted and everything is incorporated.

To make your coxinhas, take a little piece of the dough and form a ping pong-sized ball. Flatten it into a disc, hollowing up the middle for the filling. Spoon a tablespoon of the filling into the middle of dough then press it closed around the filling, shaping it like a teardrop (you can make the balls in any shape you like though teardrop are the original shape). Continue until you run out of dough. To coat your coxinhas with breadcrumbs, first wet one of your hands with cold water and pass it on the coxinha. Then, coat the coxinha with breadcrumbs. Set it aside in a baking sheet and continue to coat all your coxinhas. Heat oil in a deep pan and fry coxinhas in batches, until they are golden brown. Serve with some hot sauce.