Paleo Coxinha de Frango

Satisfy your cravings for a comforting Brazilian classic with a healthy twist in this Paleo Coxinha de Frango recipe! These golden, teardrop-shaped chicken croquettes are made with a savory cassava flour dough that's filled with tender, seasoned shredded chicken. Perfectly spiced with garlic, paprika, and fresh parsley, each bite offers a blend of bold flavors and a crispy, golden crust achieved by frying in nutritious coconut oil. This gluten-free and grain-free recipe is a wholesome alternative to the traditional version, making it ideal for paleo dieters or anyone seeking a guilt-free indulgence. Serve them warm as a hearty appetizer, snack, or party favorite, and watch them disappear in no time!

Nutriscore Rating: 65/100

Prep Time:40 mins

Cook Time:40 mins

Total Time:80 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 200 grams Cassava flour
• 250 ml Chicken broth
• 3 tablespoons Coconut oil
• 1 medium, chopped Onion
• 2 cloves, minced Garlic
• 2 tablespoons Chopped parsley
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 large, whisked Egg

Directions

Step 1

Start by boiling the chicken breast in salted water for about 20 minutes or until fully cooked. Once done, remove from the water and let it cool before shredding it finely.

Step 2

In a frying pan, heat one tablespoon of coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add minced garlic to the pan and cook for another minute. Then, add the shredded chicken, chopped parsley, paprika, salt, and black pepper. Stir to combine, cooking for an additional 5 minutes. Remove from heat and set aside.

Step 4

In a separate pot, combine cassava flour and chicken broth over medium heat, stirring continuously until it forms a firm dough, approximately 5 minutes. Add a tablespoon of coconut oil and continue to mix until smooth. Remove dough from heat and allow it to cool slightly.

Step 5

Once cool enough to handle, take a small amount of dough (about the size of a golf ball). Flatten it in your hand to form a disc. Place a small spoonful of the chicken mixture in the center.

Step 6

Carefully fold the edges of the dough over the filling, shaping it into a teardrop or drumstick shape, ensuring the filling is fully enclosed.

Step 7

Repeat with the remaining dough and filling.

Step 8

Once all coxinhas are shaped, dip each one into the whisked egg, ensuring it is fully coated.

Step 9

In a frying pan, heat the remaining coconut oil over medium-high heat. Fry the coxinhas in batches, turning them occasionally, until they are golden brown all over, approximately 5 minutes per side.

Step 10

Remove from the pan and let them drain on paper towels before serving. Enjoy your Paleo Coxinha de Frango warm.

Nutrition Facts

Serving size	(1224.7g)

Amount per serving	% Daily Value*
Calories	1978.9

Total Fat 69.2g	0%
Saturated Fat 41.5g	0%
Polyunsaturated Fat 5.1g
Cholesterol 649.5mg	0%
Sodium 4734.9mg	0%
Total Carbohydrate 181.2g	0%
Dietary Fiber 7.2g	0%
Total Sugars 15.5g
Protein 156.4g	0%

Vitamin D 53.8IU	0%
Calcium 242.1mg	0%
Iron 8.6mg	0%
Potassium 2630.2mg	0%

*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.

Source of Calories

Fat: 31.6%

Protein: 31.7%

Carbs: 36.7%