Brazilian Chicken Croquettes

Ingredients

• Wheat flour

  White, all-purpose, enriched, bleached

  4 cup or 500g

• Chicken stock

  Soup, home-prepared

  4 ½ cup or 1.08kg

• Butter

  Unsalted

  1 tbsp or 14g

• Paprika

  Spices

  1 tsp or 2g

• Salt

  Table

  2 tsp or 12g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  375g

• Light Spreadable Cheese

  Catupiry

  375g

• Onions

  Sweet, raw

  2 onion or 662g

• Garlic

  Raw

  3 cloves, minced or 9g

• Parsley

  Raw

  15g

• Paprika

  Spices

  1 tbsp or 7g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Salt

  Table

  2 dash or 0.8g

• Pepper

  Spices, black

  2 dash or 0.2g

• Bread crumbs

  Dry, grated, plain

  200g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  3 cup or 732g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

Directions

1. Cook the chicken with a poultry bouillon cube for 20 minutes in the instant pot.
2. Once the chicken is cooked, remove it from the water and save the stock for the dough. Shred the chicken with a food processor and set it aside.
3. In a pot, add the chicken stock, butter, paprika powder, and salt. Bring it to boil.
4. In the meantime, butter and sprinkle the countertop or a clean surface with flour to knead the dough.
5. 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.
6. 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.
7. In a skillet, saute the onion and garlic over medium heat until the onion is translucent.
8. Then, lower the heat and add the shredded chicken, salt, ground pepper, and paprika powder and saute it for a few more minutes.
9. Remove it from the heat and add the parsley.
10. While you wait for the filling to cool down, knead the dough a bit so it's silky and smooth.
11. It should be cooler by now, so you can add the cream cheese. Mix the filling well with a wooden spoon to incorporate.
12. Get a golf ball amount of dough in your hands and roll it to form a little ball.
13. 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.
14. Close the coxinha with the help of the other hand shaping it into a drumstick or tear shape, if you will.
15. Put the assembled coxinha in the serving plate and repeat the last 3 steps with the rest of the dough.
16. 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.
17. Repeat the last step until all coxinhas are coated with bread crumbs.
18. 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.
19. Once the oil is hot enough, place about a few coxinhas in the saucepan and reduce the heat to medium.
20. Fry the coxinhas for about 3-4 minutes, turning them until golden brown.
21. Transfer the coxinhas to the plate covered with kitchen paper.
22. Serve them warm, preferably with an ice-cold beer and enjoy! Bom apetite!
23. Recipe by: Bruna (source: https://www.iheartbrazil.com/coxinha-recipe/)

Similar Foods

• Brazilian Chicken Salad (Salpicão)