Description
A popular snack in Brazil, these chicken croquettes (coxinhas) make great finger food for parties, and children are sure to love them, too.
Ingredients
- 2 small skinless, boneless chicken breast halves
- 1 cup chicken broth, or more as needed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 tablespoons chopped fresh parsley
- 5 chopped green olives, or to taste
- salt and pepper to taste
- 2 cups chicken broth
- 2 tablespoons butter
- salt to taste
- 1 cup all-purpose flour
- 2 cups all-purpose flour
- 2 eggs, beaten
- 1 cup dry bread crumbs
- oil for frying
Instructions
- Combine chicken breasts and 1 cup chicken broth in a pot over medium heat. Bring to a boil
- reduce heat
- cover
- and simmer until chicken is cooked through
- 20 to 30 minutes. Keep checking that there is enough liquid in the pot and add more broth if necessary. Remove chicken from pot
- allow to cool briefly
- and shred with 2 forks.
- Heat olive oil in a skillet over medium heat and cook onion until soft and translucent
- about 5 minutes. Add shredded chicken
- olives
- and parsley. Stir well and season with salt and pepper. Remove filling from heat and set aside.
- Heat 2 cups chicken broth and butter in a large saucepan over medium heat; season with salt and bring to a simmer. Add flour all at once and stir to form a thick paste. Stir vigorously until the mixture is smooth and no longer sticks to the bottom of the pan. Remove from heat and let pastry cool.
- Once pastry is cool enough to handle
- transfer to an oiled work surface and knead until smooth
- 2 to 3 minutes.
- Take a portion of pastry and roll into a golf ball-sized ball. Stick an oiled finger into the center of the ball and press the edges to create a small bowl. Stuff with 2 teaspoons of chicken filling and gather the top edges to seal
- rolling into a teardrop shape. Set croquette aside and cover with a damp towel. Repeat with remaining pastry and filling.
- Set out 3 bowls in the following order: flour
- beaten eggs
- bread crumbs. Roll each croquette in flour
- then dip in egg
- then cover in breadcrumbs.
- Heat oil for deep frying in a large saucepan or deep fryer to 350 degrees F (175 degrees C). Fry the croquettes in batches
- until golden brown on all sides
- 7 to 10 minutes. Remove from oil and drain on paper towels.
Prep Time: 1 hr
Cook Time: 30 mins
Total Time: 1 hr 30 mins
Servings: 20