Brazilian Chicken Croquettes Coxinha De Frango Recipes

COXINHAS (BRAZILIAN CHICKEN CROQUETTES)

Steps:

• Combine chicken breasts and 1 cup chicken broth in a pot over medium heat. Bring to a boil, reduce heat, cover, and simmer until chicken is cooked through, 20 to 30 minutes. Keep checking that there is enough liquid in the pot and add more stock if necessary. Remove from pot, allow to cool briefly, and shred with 2 forks.
• Heat olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add shredded chicken, olives, and parsley. Stir well and season with salt and pepper. Remove filling from heat and set aside.
• Heat 2 cups chicken broth and butter in a large saucepan over medium heat; season with salt salt and bring to a simmer. Add flour all at once and stir to form a thick paste. Stir vigorously until the mixture is smooth and no longer sticks to the bottom of the pan. Remove from heat and let pastry cool.
• Once pastry is cool enough to handle, transfer to an oiled work surface and knead until smooth, 2 to 3 minutes.
• Take a portion of pastry and roll into a golf ball-sized ball. Stick an oiled finger into the center of the ball and press the edges to create a small bowl. Stuff with 2 teaspoons of chicken filling and gather the top edges to seal, rolling into a teardrop shape. Set croquette aside and cover with a damp towel. Repeat with remaining pastry and filling.
• Set out 3 bowls in the following order: flour, beaten eggs, breadcrumbs. Roll each croquette in flour, then dip in egg, then cover in breadcrumbs.
• Heat oil for deep frying in a large saucepan or deep fryer. Fry the croquettes in batches, until golden brown on all sides, 7 to 10 minutes. Remove from oil and drain on paper towels.

BRAZILIAN CHICKEN CROQUETTES (COXINHA) RECIPE BY TASTY

Steps:

• In a medium pot, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika (or cayenne pepper). Stir to incorporate.
• Transfer mixture into a bowl, add cream cheese and parsley. Mix well.
• In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.
• Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.
• Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren't any holes.
• While heating a pot of oil to 350˚F/180˚C, dredge the dough in egg and panko, then deep-fry till golden brown and cooked through.
• Drain on a towel, or wire rack and serve immediately.
• Enjoy!

COXINHA DE FRANGO ( CHICKEN'S FRITTERS BRAZILIAN STYLE) RECIPE - (4.3/5)

Steps:

• CHICKEN BROTH: In a large pot, put the chicken breast, garlic, salt, pepper, cumin, tomato, onion and coriander. Bring it to boil in a medium heat for about 30 min. Separate the chicken breast and the broth. Cool it and shred the chicken breast and reserve Drain the broth and reserve. FILLING: In a medium pot, add oil and garlic and fry the garlic until is golden brown. Add the onion and fry until is transparent. Add the tomato and cook for about 2 minutes. Add paprika and tomato paste and mix well. Add the shredded chicken breast, the chicken broth and cook it until the sauce is thicken. Mix the corn starch with a little water and add to the sauce to thicken it. DOUGH: In a medium pot, add water, butter and knorr cube, bring it to a boil. Add the smashed potatoes and mix constantly. When it is started to boil, add at once the flour and mix it until it form a big ball. Transfer to a bowl and leave it to cool. Tips: Do not leave it until it is completely cold. It is easy to make the Coxinha with a warm dough. Use a tablespoon to scoop portions.

BRAZILIAN CHICKEN CROQUETTES (COXINHA DE FRANGO)

Steps:

• Season your chicken breasts well with garlic powder, salt and black pepper.
• In a pressure cooker, saute your seasoned chicken breasts for 5-7 minutes first. Then add your chicken bouillon cubes, and your water. Close the lid to begin pressurizing and cook for approximately 25-30 minutes (counting from the time pressure has been reached). Cooking times may vary due to the size and thickness of your chicken breasts.
• Once the chicken is cooked through, remove it from your pressure cooker and shred. The easiest and quickest way to shred chicken breasts is by using a hand mixer. You will not believe how much time this will save you!
• In a skillet over medium heat, add olive oil, chopped onion and minced garlic. Make sure to add the garlic once your onions are translucent so you don't burn the garlic.
• Lower the heat and add in your cooked, shredded chicken, salt, black pepper, and colorifico (if you can't find it at the store, you may use paprika powder). Combine all of your ingredients well by mixing them into your chicken. Remove your pan from the heat, add in your chopped parsley and combine it well into your filling.
• Your Coxinha filling is done, set it aside in a bowl while you work on making the dough. Save the chicken stock that's in the pot for your next steps!
• In a large pot, add chicken stock (it is best to use the chicken stock you have leftover from cooking your chicken breasts). Add in your butter, salt and colorifico (or paprika powder). Bring your mixture to a boil.
• Prepare your work surface and lightly sprinkle your counter with flour so you can knead the dough when it is ready.
• As soon as the water begins boiling, add in your flour in small amounts while stirring continuously. At this point, your dough will be very thick and it may be hard to stir but do your best to move it around inside the pan. You'll know the dough is done when it begins peeling off of the bottom of the pan and isn't sticky when you touch it with a dry finger.
• Once your dough is finished, remove it from the heat, flatten it onto your prepared countertop and allow it to cool down. Once it is cool to the touch, which shouldn't take very long, begin kneading the dough with your hands for about 3-5 minutes or until you have a smooth texture.
• With your hand, grab a golf ball sized amount of dough and roll it into a ball. Using your thumbs, flatten the dough out into your hand, forming a flat circle. Make sure to hollow out the middle of the dough by pushing it into your hand with your thumb.
• Add approximately 1 tbsp of the filling to the center of the dough in your hand. Using your free hand, close the Coxinha by pulling the corners together and upwards. Begin shaping your Coxinha into a little drumstick or tear shape.
• Allow your assembled Coxinhas to rest on a plate, until you are done assembling and it is time to fry them.
• In a bowl, add your milk, egg, salt and mix well with a fork.
• Add your bread crumbs to a plate.
• Dip your Coxinha into the liquid mixture first and bread it immediately.
• Heat your oil up in a pot to 350 F. There should be enough oil to completely submerge your Coxinhas. Cook about 3-4 Coxinhas at a time, depending on the size of your pot. You don't want to overcrowd the pot because that will lower your oil's temperature. Fry them for approximately 4-5 minutes (turning them as needed) or until they have a nice golden brown color.
• Prepare a plate lined with paper towel to place the Coxinhas into when they're done frying. The paper towel will help soak any excess oil.