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Coxinhas: Brazilian Chicken Croquettes

Name: Coxinhas: Brazilian Chicken Croquettes
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 8 servings
Ingredients: 700 g Kycklingbröstfilé; 2 l Vatten; 1 pc Kycklingbuljong, koncentrat (one cube); 1 pc Potatis (one big); 300 g Vetemjöl; 2 tbsp Smör; 225 g Färskost; 30 g Bladpersilja, färsk (about 1,5 dl chopped); 1 tbsp Kycklingkrydda; 3 tbsp Olivolja; 3 pc Vitlöksklyftor; 2 pc Gul lök; 1 pinch Svartpeppar; 1 pinch Salt; 100 g Ströbröd

A beloved jewel of Brazilian street food, these golden, teardrop-shaped croquettes are as delightful to look at as they are to eat. Encased in a velvety potato-based dough, the heart of the coxinha is a succulent blend of shredded chicken and molten cream cheese. Every bite offers a satisfying crunch that yields to a warm, savory center bursting with aromatic herbs. Perfectly portable and deeply satisfying, they are the ultimate expression of comfort in a single, handcrafted parcel.

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schedule

Förberedelsetid 60 min

timer

Tillagningstid 45 min

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Svårighetsgrad Svår

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Näringsinnehåll

per portion

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Kalorier 432 kcal

Protein 27g

Carbs 42g

Fat 16g

Instruktioner

8 steg

Förhindra att skärmen slocknar

In a large pot, simmer the chicken breasts and the whole potato in water seasoned with a bouillon cube until both are tender. Remove them from the liquid, making sure to set aside 600ml of the flavorful broth for later use.

700 g Kycklingbröstfilé, 2 l Vatten, 1 pc Kycklingbuljong, koncentrat (one cube), 1 pc Potatis (one big)

Finely shred the cooked chicken and mash the potato until perfectly smooth, keeping them in separate bowls for the next steps.

Return the reserved broth to the pot and stir in the mashed potatoes and butter. Once the mixture begins to boil, gradually add the flour while stirring vigorously until a thick, cohesive dough pulls away from the edges.

300 g Vetemjöl, 2 tbsp Smör

Move the warm dough to a clean surface and knead it thoroughly until it becomes silky and elastic. Let it rest briefly while you prepare the center.

For the filling, finely chop and sauté the onions and garlic in olive oil until soft. Mix in the shredded chicken, poultry seasoning, and parsley, then stir in the cream cheese until it melts into a rich, unified mixture.

225 g Färskost, 30 g Bladpersilja, färsk (about 1,5 dl chopped), 1 tbsp Kycklingkrydda, 3 tbsp Olivolja, 3 pc Vitlöksklyftor, 2 pc Gul lök, 1 pinch Svartpeppar, 1 pinch Salt

Pinch off a small piece of dough and roll it into a ball, then flatten it into a disc. Place a spoonful of filling in the center and pull the dough upwards, pinching the top to form the iconic teardrop shape.

Lightly moisten the surface of each coxinha with cold water, then roll them in breadcrumbs until they are fully and evenly coated.

100 g Ströbröd

Deep-fry the croquettes in batches in hot vegetable oil until they reach a deep golden brown. Drain them on paper towels and serve while the centers are still molten.

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When shaping the teardrop, make sure the walls of the dough are of even thickness so they fry uniformly. Using a bit of the potato in the dough itself is a traditional touch that keeps the crust incredibly tender compared to flour-only versions.

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Coxinhas: Brazilian Chicken Croquettes

Förberedelsetid 60 min

Tillagningstid 45 min

Portioner 8

Ingredients

700 g Kycklingbröstfilé

2 l Vatten

1 pc Kycklingbuljong, koncentrat (one cube)

1 pc Potatis (one big)

300 g Vetemjöl

2 tbsp Smör

225 g Färskost

30 g Bladpersilja, färsk (about 1,5 dl chopped)

1 tbsp Kycklingkrydda

3 tbsp Olivolja

3 pc Vitlöksklyftor

2 pc Gul lök

1 pinch Svartpeppar

1 pinch Salt

100 g Ströbröd

Nutrition Facts

Calories 432 kcal

Protein 27g

Carbohydrates 42g

Fat 16g

Instructions

1.
In a large pot, simmer the chicken breasts and the whole potato in water seasoned with a bouillon cube until both are tender. Remove them from the liquid, making sure to set aside 600ml of the flavorful broth for later use.

700 g Kycklingbröstfilé, 2 l Vatten, 1 pc Kycklingbuljong, koncentrat (one cube), 1 pc Potatis (one big)
2.
Finely shred the cooked chicken and mash the potato until perfectly smooth, keeping them in separate bowls for the next steps.
3.
Return the reserved broth to the pot and stir in the mashed potatoes and butter. Once the mixture begins to boil, gradually add the flour while stirring vigorously until a thick, cohesive dough pulls away from the edges.

300 g Vetemjöl, 2 tbsp Smör
4.
Move the warm dough to a clean surface and knead it thoroughly until it becomes silky and elastic. Let it rest briefly while you prepare the center.
5.
For the filling, finely chop and sauté the onions and garlic in olive oil until soft. Mix in the shredded chicken, poultry seasoning, and parsley, then stir in the cream cheese until it melts into a rich, unified mixture.

225 g Färskost, 30 g Bladpersilja, färsk (about 1,5 dl chopped), 1 tbsp Kycklingkrydda, 3 tbsp Olivolja, 3 pc Vitlöksklyftor, 2 pc Gul lök, 1 pinch Svartpeppar, 1 pinch Salt
6.
Pinch off a small piece of dough and roll it into a ball, then flatten it into a disc. Place a spoonful of filling in the center and pull the dough upwards, pinching the top to form the iconic teardrop shape.
7.
Lightly moisten the surface of each coxinha with cold water, then roll them in breadcrumbs until they are fully and evenly coated.

100 g Ströbröd
8.
Deep-fry the croquettes in batches in hot vegetable oil until they reach a deep golden brown. Drain them on paper towels and serve while the centers are still molten.

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