Mains
ChefRania Salloum
Brazilian Coxinha Croquettes Recipe
Brazilian coxinha made with a clear, detailed recipe! These croquettes from Brazil have taken Arab tables by storm. Delicious and well worth trying.
Easy homemade coxinha croquettes, detailed step by step
Ingredients
Start here, then move straight into the method.
- Filling
- 1/2 kilo boiled chicken breast
- 1 onion, chopped
- 3 green onion stalks, chopped
- 3 cloves garlic
- corn kernels
- 1 green pepper, finely chopped
- a pinch of chopped parsley
- 1 1/2 tablespoons tomato paste
- salt
- white pepper
- a pinch of paprika
- Dough
- 3 cups chicken broth from boiling the chicken
- 3 cups flour
- 2 eggs
- 2 tablespoons butter
- 3 tablespoons powdered milk
- a pinch of salt
- Milk and breadcrumbs for coating the croquettes
Method
Follow the cooking sequence without leaving the page.
- Start by making the filling: boil the chicken until fully cooked, then shred it into small pieces and set aside.
- In a pot over the heat, add olive oil and sauté the onion until it turns translucent, then add the chopped pepper, chopped green onion, corn, and tomato paste and cook over low heat.
- Add salt and spices and stir; finally, when the vegetables are cooked, add the chicken and parsley, mix, and turn off the heat.
- To make the dough: in a pot over the heat melt the butter, then immediately add chicken stock, the egg, and cold milk and stir until the mixture boils.
- Add the flour while stirring until a dough forms, then cook over low heat, stirring, for two minutes.
- Place the dough immediately onto a marble surface while hot and knead it for 3 minutes.Timers: 3 min
- Let it cool, then begin shaping and stuffing it.
- Dip the coxinha discs in milk, then in the crushed crackers.
- Deep-fry the croquettes in hot oil until golden.
- Rania Salloum
- For more of Rania's recipes, here's the link: meat fingers in dough
Recipe tags
MainsInternationalNut free
Notes and serving ideas
- Meat Fingers with Dough
