COXINHA | Brazilian Style Chicken Croquettes | John Quilter

Season the chicken breasts with salt.

Poach the chicken breasts in chicken stock with carrots, onion, garlic, tomato, thyme, and bay leaves for 20-30 minutes until cooked through.

Reserve the poaching liquid to use for the dough.

Finely dice an onion and a clove of garlic, then sauté until translucent.

Cut the poached chicken into chunks and place in a food processor.

Add coriander, jalapeno, paprika, cayenne pepper, lime juice, lemon juice, cream cheese, salt, and pepper to the food processor and blitz until combined.

Melt salted butter into the reserved stock.

Whisk the mashed potatoes into the melted butter and stock until smooth.

Gradually add plain flour to the potato mixture to form a dough.

Wrap the dough in cling film and refrigerate for 1 hour.

Roll out the dough and cut into golf-sized pieces.

Fill each piece with the chicken mixture and shape into a pear shape.

Dip the shaped coxinhas in water and roll in breadcrumbs.

Deep-fry the coxinhas until golden brown.

Equipment Needed

Allergens