How to Make Coxinha! Brazilian Chicken Croquettes | Hilah Cooking

By Hilah Cooking · 120 min

Ingredients

Instructions

1. Put the chicken in a large pot with 6 cups water and 1 tablespoon salt. Bring to a boil over high heat, then reduce and simmer about 20 minutes until cooked through.
2. Take the chicken out of the broth and chill it in the fridge. Keep the broth in the pot.
3. When the chicken is cool enough to handle, remove and discard the skin and bones, then shred the meat very finely to about 2 cups.
4. Heat 2 tablespoons oil in a large skillet over medium-high heat, cook the diced onion and minced garlic until softened, about 5 minutes.
5. Add the tomato sauce, white vinegar, 1 teaspoon salt, black pepper, cumin and parsley, then the shredded chicken. Mix well, turn off the heat and set aside.
6. Bring the broth to a rolling boil, turn off the heat and quickly stir in the flour with a big spoon until no dry patches remain.
7. When the dough is cool enough to handle, knead it for a couple of minutes.
8. Shape the dough into egg-sized balls, flatten each into a circle, put a teaspoon or two of filling in the centre, then pull the sides up and pinch and twist the top into a drumstick shape.
9. Dip each piece in beaten eggs, then roll in breadcrumbs.
10. Heat 4 inches of oil to 350°F and fry a few at a time for about 1 minute, until golden brown. Serve hot or at room temperature.

Summarized from Hilah Cooking's video. Watch it for the details.

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