Coxinhas (Brazilian Chicken Croquettes)

• Prep1 h
• Cook45 min
• Total2 h
• Serves12

Ingredients

For the chicken and broth

• 600 g water (2 1/2 cups)
• 1 chicken bouillon cube
• 1 bay leaf
• 500 g boneless, skinless chicken breasts, each cut in 3 pieces (1 lb)

For the filling

• 100 g yellow onion, in pieces (1/2 medium)
• 2 garlic cloves
• 2 green onions, in pieces
• 10 g fresh parsley leaves (1/4 cup)
• 15 g olive oil (1 tbsp)
• 15 g tomato paste (1 tbsp)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 120 g requeijão cremoso or cream cheese, softened (1/2 cup)

For the dough

• 480 g of the chicken broth (2 cups)
• 30 g butter (2 tbsp)
• 1/4 tsp salt
• 270 g all-purpose flour (2 1/4 cups)

To coat and fry

• 2 large eggs, beaten
• 150 g plain fine breadcrumbs (1 1/2 cups)
• Vegetable oil, for frying (about 1 L / 1 qt)

Instructions

1. Place the water, bouillon cube and bay leaf in the mixing bowl and add the chicken. Place the simmering basket on the mixing bowl lid instead of the measuring cup and cook 20 min/100°C (212°F)/reverse/speed soft, until the chicken reaches 74°C (165°F) in the center.
2. Lift the chicken onto a plate. Pour the broth into a jug, discard the bay leaf and keep 480 g (2 cups), topping it up with water if needed. Return the chicken to the empty mixing bowl, shred 5 sec/reverse/speed 4 and transfer it to a bowl.
3. Place the onion, garlic, green onions and parsley in the mixing bowl, chop 5 sec/speed 5 and scrape down the sides. Add the oil and sauté 4 min/120°C (250°F)/speed 1.
4. Add the shredded chicken, tomato paste, salt and pepper and cook 3 min/100°C (212°F)/reverse/speed soft. Spread the filling on a plate to cool.
5. Place the 480 g of broth, the butter and the salt in the mixing bowl and cook 5 min/100°C (212°F)/speed 1, until boiling. Add the flour all at once, mix 20 sec/speed 4, scrape down and knead 2 min/dough mode, until smooth. Knead it briefly on a lightly oiled counter, cover it and let it cool for 15 minutes.
6. Flatten 30 g of dough (about 2 tbsp) into a cup in your palm, add 1 tbsp of chicken and 1 tsp of the cheese, close the dough around the filling and shape it into a teardrop with a pointed top.
7. Dip each coxinha in the beaten egg and roll it in the breadcrumbs.
8. Heat 5 cm (2 in) of oil in a deep pot on the stove to 180°C (360°F). Fry the coxinhas in batches of 5 for 3 to 4 minutes, until golden, drain them on paper towels and serve warm.

Tips

• If the dough cracks while you shape it, knead it with slightly damp hands. If it sticks, oil your hands lightly.
• Requeijão cremoso is the soft, spreadable cheese Brazilians use. Look for it at Brazilian markets, or use cream cheese.
• Freeze the breaded, uncooked coxinhas on a tray, then in a freezer bag, up to 3 months. Fry them from frozen at 175°C (350°F) for 5 to 6 minutes.
• Taste the broth before you make the dough. Bouillon cubes vary, so add the salt only if it needs it.