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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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
Directions
Step 1
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.
Step 2
Remove the chicken from the stock, reserving the stock for later. Shred the chicken finely using two forks or your hands and set aside.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Repeat with the remaining dough and filling until all are used.
Step 10
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.
Step 11
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.
Step 12
Remove from the oil and place on paper towels to drain excess grease. Serve warm and enjoy!
Nutrition Facts
| Serving size | (1658.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3249.5 |
| Total Fat 110.5g | 0% |
| Saturated Fat 38.3g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 583.3mg | 0% |
| Sodium 5142.5mg | 0% |
| Total Carbohydrate 361.5g | 0% |
| Dietary Fiber 16.2g | 0% |
| Total Sugars 21.7g | |
| Protein 216.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 312.9mg | 0% |
| Iron 26.4mg | 0% |
| Potassium 1967.5mg | 0% |
Source of Calories