Brazilian Chicken Croquettes (Coxinha)

These creamy chicken croquettes were originally made with chicken thighs, but these days they are simply shaped to resemble them. Mashed potatoes and mozzarella cheese are tasty additions to this snack. Add 1 cup of mashed potatoes and 1⁄2 cup shredded mozzarella to the shredded chicken.

Serves: 12Hands-on: 1 hourTotal: 1 hour 15 minutesDifficulty: Medium

Serves: 12


  • 2 Tbsp. butter
  • 2 large onions, peeled and chopped
  • 2 cloves garlic, minced
  • 1 lb. boneless, skinless chicken breasts
  • 1 bay leaf
  • 4 cups chicken broth
  • Juice of 1 medium lime
  • 1⁄2 tsp. paprika
  • 3⁄4 tsp. salt, divided
  • 1⁄2 tsp. freshly ground black pepper
  • 3 1⁄2 cups all-purpose flour
  • 2 large eggs
  • 2 cups finely grated breadcrumbs
  • 3 cups vegetable oil


  • Heat butter in a medium skillet over medium heat. Sauté onions and garlic for about 5 minutes, or until the onions are fragrant and translucent. Set aside half of the onion mixture, and place the other half in a large saucepan with the chicken and the bay leaf. Cover the chicken with the broth.
  • Bring broth to a boil over medium-high heat, then reduce heat to medium-low. Simmer for about 10 minutes, or until the chicken’s internal temperature reaches 160°F. Remove chicken from broth and set aside to cool. Strain and reserve the broth.
  • Shred the chicken in a food processor. In a large bowl, mix the chicken with the reserved onion mixture, lime juice, paprika, 1⁄2 teaspoon salt, and pepper.
  • Return 3 1⁄2 cups of the broth to the saucepan. Whisk flour and remaining salt into the broth. Heat over medium heat, stirring until it thickens into a stiff dough. Remove from heat and let cool.
  • With floured hands, divide the dough into 25 pieces. Roll each piece into a ball. Make an indentation in the center of the dough, and add 1 tablespoon of the chicken filling. Wrap the dough around the filling, forming it into the shape of a teardrop. Repeat with remaining dough and filling.
  • Whisk the eggs together in a bowl, and place the breadcrumbs in a separate bowl. Dip each coxinha into the egg mixture (letting excess drip off) and then into the bread crumbs.
  • Heat the oil in a deep skillet or large heavy saucepan to 350°F. Cook the coxinhas in batches, turning occasionally, until they are golden brown. Remove with a slotted spoon and drain on paper towels. Serve warm. Coxinhas can be reheated in a 200°F oven for 10 to 15 minutes.