Brazilian Chicken Appetizer Coxinhas De Galinha
Indulge in the irresistible flavors of Brazil with Coxinhas de Galinha, the ultimate chicken appetizer that promises to be the star of any gathering. These golden, teardrop-shaped croquettes are crafted with a velvety dough made from chicken stock and enriched with butter for a tender bite. Inside, you'll find a savory filling of shredded chicken, sautéed onions, garlic, and a hint of cream cheese, perfectly seasoned with parsley and spices. Each coxinha is coated in crispy breadcrumbs and deep-fried to golden perfection, delivering a delightful crunch with every bite. Perfect as a party snack or a flavorful treat, this authentic Brazilian dish brings bold flavors and crowd-pleasing appeal to your table.
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Recipe Information
Ingredients
- 500 g Chicken breast
- 500 ml Chicken stock
- 3 tbsp Unsalted butter
- 250 g All-purpose flour
- 2 tbsp Olive oil
- 1 Yellow onion, finely chopped
- 2 Garlic cloves, minced
- 2 tbsp Cream cheese
- 2 tbsp Parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 200 g Breadcrumbs
- 2 Eggs, beaten
- 500 ml Vegetable oil for frying
Instructions
Place the chicken breast in a medium pot and cover with the chicken stock. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the stock, reserving the stock for later. Shred the chicken finely using two forks or your hands and set aside.
In a large saucepan, melt the butter over medium heat. Add 3 cups (750 ml) of the reserved chicken stock to the pan and bring to a boil.
Reduce the heat to low and gradually add the flour to the pan, stirring constantly, until the dough forms a ball and pulls away from the sides of the pan. Cook for an additional 2 minutes to remove excess moisture.
Transfer the dough to a clean surface and let it cool before kneading until smooth, about 5 minutes. Cover with a clean cloth to prevent drying.
In a skillet, heat the olive oil over medium heat. Add the yellow onion and garlic, cooking until softened and fragrant, about 2-3 minutes.
Stir in the shredded chicken, cream cheese, parsley, salt, and pepper. Mix well to combine and cook for another 2 minutes. Set the chicken mixture aside to cool.
Take a piece of dough (about the size of a golf ball) and flatten it in your palm. Place 1-2 teaspoons of the chicken filling in the center. Close the dough around the filling, shaping it into a teardrop.
Repeat with the remaining dough and filling until all are used.
Place the beaten eggs in one bowl and the breadcrumbs in another. Dip each coxinha in the beaten eggs, then roll it in breadcrumbs, ensuring it is evenly coated.
Heat the vegetable oil in a deep fryer or large pot to 180°C (350°F). Fry the coxinhas in batches until golden brown and crisp, about 3-4 minutes per batch.
Remove from the oil and place on paper towels to drain excess grease. Serve warm and enjoy!
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 208 mg | 9% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.1 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 111 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
