Coxinha - Brazilian Chicken Croquettes Recipe

In an instant pot, add the chicken, the poultry bouillon cube, and cover it with water about 3 fingers above the chicken. Select the Poultry function of your instant pot or manual and cook it for about 25 minutes.

When the time has passed, carefully release the pan's pressure, and only after that, you can open the pan. Remove the chicken with tongs and shred it using a wooden spoon. Set aside.

In a pot, add the chicken stock, butter, paprika powder, and salt. Bring it to boil.

In the meantime, butter and sprinkle the countertop or a clean surface with flour to knead the dough.

Once the water is boiling, add the sifted flour and stir continually with a wooden spoon until it peels off the pan. Poke the dough with your index finger to feel if it is still sticky. If so, cook it a little longer.

Once the dough is not sticking to your finger anymore, remove it from the heat, flatten it on the buttered countertop, and let it cool down.

In a skillet, saute the onion and garlic over medium heat until the onion is translucent.

Then, lower the heat and add the shredded chicken, salt, ground pepper, and paprika powder and saute it for a few more minutes.

Remove it from the heat and add the parsley. Set aside.

While you wait for the filling to cool down, knead the dough a bit so it’s silky and smooth.

It should be cooler by now, so you can add the cheese spread. Mix the filling well with a wooden spoon to incorporate.

Get a golf ball amount of dough in your hands and roll it to form a little ball.

Flatten the dough with your thumbs, like a disc, hollowing out the middle. With a teaspoon, add the filling in the middle of the circle.

Close the coxinha with the help of the other hand shaping it into a drumstick or tear shape, if you will.

Put the assembled coxinha in the serving plate and repeat the last 3 steps with the rest of the dough.

In a medium bowl, add the milk, egg, and salt, and mix it well with a fork. Then, dip a coxinha in the liquid and bread it right away.

Repeat the last step until all coxinhas are coated with bread crumbs.

To fry your coxinhas, heat vegetal oil in a medium pot for about 4-5 minutes at high temperature. You should add enough oil to cover the coxinhas.

Once the oil is hot enough, place about a few coxinhas in the saucepan and reduce the heat to medium.

Fry the coxinhas for about 3-4 minutes, turning them until golden brown.

Transfer the coxinhas to the plate covered with kitchen paper.

Serve them warm, preferably with an ice-cold beer and enjoy! Bom apetite!