Coxinhas (Brazilian Chicken Croquettes)
ID: eae6b10f...
A classic Brazilian street food snack consisting of a creamy, spiced chicken and cream cheese filling encased in a savory potato-flour dough. Shaped like a teardrop or chicken drumstick, they are breaded and deep-fried to crispy, golden-brown perfection.
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🍳 Cooking Flow
Poach the butterflied chicken breasts in hot chicken stock, cool completely, and shred. → Boil Yukon Gold potatoes and blend them with reserved chicken stock, milk, and butter until smooth. → Add flour to the hot potato mixture and cook for 5 minutes to form a smooth, pliable dough. → Sauté onions and garlic, then mix with cream cheese, shredded chicken, spices, and fresh herbs to make the filling. → Shape portions of dough around the filling into teardrops, dip in salted water, coat with breadcrumbs, and deep-fry at 325°F - 350°F until golden.
Cooking Steps
Brief Cooking Order
Poach the butterflied chicken breasts in hot chicken stock, cool completely, and shred. → Boil Yukon Gold potatoes and blend them with reserved chicken stock, milk, and butter until smooth. → Add flour to the hot potato mixture and cook for 5 minutes to form a smooth, pliable dough. → Sauté onions and garlic, then mix with cream cheese, shredded chicken, spices, and fresh herbs to make the filling. → Shape portions of dough around the filling into teardrops, dip in salted water, coat with breadcrumbs, and deep-fry at 325°F - 350°F until golden.
Introduction
A classic Brazilian street food snack consisting of a creamy, spiced chicken and cream cheese filling encased in a savory potato-flour dough. Shaped like a teardrop or chicken drumstick, they are breaded and deep-fried to crispy, golden-brown perfection.
Step 1
Butterfly the chicken breasts and pound them with a frying pan or meat mallet to an even thickness of about 1 to 2 centimeters.
Step 2
Bring 1 quart of chicken stock to a gentle simmer. Add the pounded chicken breasts, immediately turn off the heat, cover the pot, and let sit for 10-15 minutes until the chicken reaches an internal temperature of 155°F. Remove the chicken, let it cool completely to room temperature, and shred it.
Step 3
Peel the Yukon Gold potato, chop it into 3/4-inch chunks, and boil in lightly salted water for about 13 minutes until completely tender. Drain the potato.
Step 4
Place the drained potatoes back in the pot over low heat. Add just under 1 cup of the reserved chicken poaching stock, 1 cup of milk, and 2 tbsp of butter. Mash thoroughly with a potato masher, then use an immersion blender to ensure the mixture is completely smooth and lump-free.
Step 5
Bring the potato mixture to a simmer, add the flour all at once, and stir vigorously with a spatula. Cook over medium-low heat for about 5 minutes, folding the dough over itself, until a cohesive, smooth dough ball forms and pulls away from the pot.
Ingredients List
Important Notes
Always let the poached chicken cool completely before shredding to prevent moisture loss, which would dry out the filling.
Yukon Gold potatoes are ideal because they have a lower starch content, resulting in a smooth dough that won't become gummy or stringy when blended.
Water is preferred over egg for the breading binder because it prevents the dough from expanding too rapidly and cracking open during frying.
Keep the coxinhas submerged and moving in deep frying oil to ensure even cooking and prevent them from resting on the bottom of the pot, which can cause scorching.
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