Coxinha de Frango

Method

1. 01

   Cook the chicken and potatoes

   Put the chicken, potatoes and water in a pot. Bring to a simmer and cook for 25 minutes until the chicken reaches 74°C and the potatoes are tender.

   

2. 02

   Reserve broth and shred

   Lift out the chicken and potatoes. Measure 500 ml of the broth for the dough, shred the chicken finely, and mash the potatoes smooth.

   

3. 03

   Season the filling

   Heat the olive oil in a skillet. Cook the onion and garlic for 5 minutes until soft, add the shredded chicken, parsley and 4 g salt, and cook for 5 minutes more. Cool completely, then fold in the cream cheese if using.

   

4. 04

   Make the dough

   Bring the 500 ml broth, butter and remaining salt to a boil. Add the mashed potato, then the flour all at once; stir over medium heat until the dough pulls cleanly from the pan, about 5 minutes.

   

5. 05

   Cool the dough

   Transfer the dough to a lightly oiled tray and cool for 20 minutes until safe to handle. Knead briefly until smooth.

   

6. 06

   Shape the teardrops

   Divide the dough into 12 portions. Flatten each portion, place a spoonful of cold filling in the centre, close the dough completely, and taper the top into a teardrop.

   

7. 07

   Coat the croquettes

   Dip each coxinha briefly in cold water, let excess drip away, then roll in the breadcrumbs until fully covered. Chill for 10 minutes.

   

8. 08

   Heat the frying oil

   Heat the neutral oil in a deep pan to 175°C. Fry in batches so the temperature can recover between batches.

   

9. 09

   Fry until golden

   Fry each batch for 4–5 minutes, turning gently, until the shells are evenly golden. Drain on a rack rather than stacking on paper.

   

10. 10

    Serve while crisp

    Rest the croquettes for 5 minutes, then serve warm. The crust should crackle while the chicken filling stays moist and fully hot.