FreeFree recipe · 12 Brazilian Party Snacks
Brazilian Chicken Coxinha with Requeijão
Coxinha is Brazil’s classic drumstick-shaped chicken party croquette; this version has a creamy requeijão center.
- Yield
- 50 pieces
- Prep
- 1 h
- Cook
- 25 min
- Resting / chilling
- 30 min
- Total time
- 1 h 55 min
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Ingredients
- 450 ml unsalted chicken stock
- 35 g unsalted butter for the dough
- 5 g salt for the dough
- 300 g wheat flour for the dough
- 15 ml vegetable oil for the filling
- 80 g finely chopped onion
- 8 g chopped garlic
- 350 g cooked shredded chicken breast
- 80 g chopped seeded tomato
- 4 g sweet paprika
- 5 g salt for the filling
- 2 g ground black pepper
- 15 g chopped parsley
- 120 g Brazilian creamy cheese spread (requeijão)
- 1 un egg for breading
- 120 ml milk for breading
- 200 g breadcrumbs
- 1,500 ml vegetable oil for deep-frying
Method
- Sauté the onion and garlic in the oil for 3 minutes without letting them burn.
- Add the chicken, tomato, paprika, salt and pepper and cook for 5 minutes, until moist but with no loose liquid.
- Stir in the parsley and let the filling cool for 20 minutes.
- Heat the chicken stock with the butter and salt until it comes to a boil.
- Add the flour all at once and cook, stirring constantly, for 3 minutes, until the dough forms a ball and pulls away from the pan.
- Spread the dough on a clean work surface and let it cool for 10 minutes.
- Knead the dough while still warm until smooth and even.
- Divide into 50 portions, flatten each in your palm, add chicken and a little requeijão, then close into the classic coxinha shape, keeping each piece about 20 to 25 g.
- Whisk the egg with the milk, dip each coxinha in the mixture and coat evenly with breadcrumbs.
- Heat the oil in a deep pot to 170–175 °C (340–350 °F).
- Fry a few at a time for about 3 minutes, until golden and crisp; drain on a rack or paper towels.
Presentation
Serve on a low platter, evenly golden, tips facing upward and not piled too tightly so they stay crisp.
Suggested pairing
Mild hot sauce, homemade ketchup or a fresh herb sauce.
Storage
After frying, refrigerate in a sealed container at 4 °C (40 °F) or below for up to 2 days. Reheat in an oven or air fryer until piping hot in the center.
Make ahead
Freeze the raw breaded coxinhas on a tray without touching for about 2 hours; pack well and keep frozen for up to 3 months. Fry straight from frozen at 170 °C (340 °F) in small batches for about 4 to 5 minutes, until golden and fully heated through.
Food safety
Use fully cooked chicken. Contains gluten, milk and egg. Keep perishable ingredients at 4 °C (40 °F) or below and never leave hot frying oil unattended.
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