Coxinha is a very popular Brazilian snack often sold by street vendors. It is actually very similar to the Spanish croqueta.
Coxinha though is typically chopped or shredded chicken formed in a tear drop shape which is then battered and fried.
- 1 Quart Vegetable Oil, for Frying
- 3 1/2 Cups Low Sodium Chicken Broth
- 1 Carrot, Peeled & Quartered
- 1 Celery Rib, Quartered
- 1 Onion, Peeled & Quartered
- 1 Large Chicken Breast
- 3/4 Cup Corn
- 2 Green Onions, Thinly Sliced
- 1 Clove Garlic, Minced
- 8 oz Cream Cheese, Softened
- Salt & Pepper, to Taste
- 1/2 TBSP Olive Oil
- 2 Cups Flour
- 1 TBSP Milk
- 1 Egg
- 1 Cup Plain Breadcrumbs
In a large pot, preheat oil to 350°F. In another large pot combine broth, carrots, onions and celery and bring to a simmer. Carefully add chicken, cover, and reduce heat to medium-low. Poach chicken until cooked through. Turn off heat, but leave the pot of hot poaching liquid on the stove. Remove chicken from liquid and let it rest for 10 minutes. Strain the liquid and reserve 1 1/2 cups liquid.
For the filling, shred chicken into a large mixing bowl. Add cream cheese, green onions, corn and garlic. Season with salt and pepper. Fold to combine.
In a saucepan over high heat, bring reserved liquid and oil to a boil. Add flour and stir until dough forms. Transfer dough to a lightly floured flat surface. Knead the dough while it is warm, but not hot.
To shape the coxinhas, take a piece of the dough, about the size of a golf ball, with floured hands. Roll it into a ball, then hollow out the middle for the filling. Place a small scoop, about 1 tablespoon, of the filling in the center of each round. Pinch dough together at the top to seal, creating plump little pear shape pouches and make sure there aren’t any holes.
In a small bowl, lightly whisk eggs and milk together. Place bread crumbs in another small bowl and season with salt and pepper. Carefully dip each pouch into the egg wash and then the bread crumbs until fully coated. Chill the breaded coxinhas for 1 hour.
Fry coxinha in small batches for until golden brown. Drain on paper towels, lightly season with salt, and serve hot.