Fried Chicken Pastries Coxinha Recipes

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COXINHAS (BRAZILIAN CHICKEN CROQUETTES)

A popular snack in Brazil, these chicken croquettes (coxinhas) make great finger food for parties, and children are sure to love them, too.

Provided by Sarinha

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h30m

Yield 20

Number Of Ingredients 15



Coxinhas (Brazilian Chicken Croquettes) image

Steps:

  • Combine chicken breasts and 1 cup chicken broth in a pot over medium heat. Bring to a boil, reduce heat, cover, and simmer until chicken is cooked through, 20 to 30 minutes. Keep checking that there is enough liquid in the pot and add more stock if necessary. Remove from pot, allow to cool briefly, and shred with 2 forks.
  • Heat olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add shredded chicken, olives, and parsley. Stir well and season with salt and pepper. Remove filling from heat and set aside.
  • Heat 2 cups chicken broth and butter in a large saucepan over medium heat; season with salt salt and bring to a simmer. Add flour all at once and stir to form a thick paste. Stir vigorously until the mixture is smooth and no longer sticks to the bottom of the pan. Remove from heat and let pastry cool.
  • Once pastry is cool enough to handle, transfer to an oiled work surface and knead until smooth, 2 to 3 minutes.
  • Take a portion of pastry and roll into a golf ball-sized ball. Stick an oiled finger into the center of the ball and press the edges to create a small bowl. Stuff with 2 teaspoons of chicken filling and gather the top edges to seal, rolling into a teardrop shape. Set croquette aside and cover with a damp towel. Repeat with remaining pastry and filling.
  • Set out 3 bowls in the following order: flour, beaten eggs, breadcrumbs. Roll each croquette in flour, then dip in egg, then cover in breadcrumbs.
  • Heat oil for deep frying in a large saucepan or deep fryer. Fry the croquettes in batches, until golden brown on all sides, 7 to 10 minutes. Remove from oil and drain on paper towels.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 19 g, Cholesterol 27.4 mg, Fat 7.6 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 1.7 g, Sodium 273.2 mg, Sugar 0.8 g

2 small skinless, boneless chicken breast halves
1 cup chicken broth, or more as needed
1 tablespoon olive oil
1 onion, chopped
2 tablespoons chopped fresh parsley
5 chopped green olives, or to taste
salt and pepper to taste
2 cups chicken broth
2 tablespoons butter
salt to taste
1 cup all-purpose flour
2 cups all-purpose flour
2 eggs, beaten
1 cup dry bread crumbs
oil for frying

TEENY-WEENY COXINHA

Provided by Teri Lyn Fisher

Yield Makes 20

Number Of Ingredients 18



Teeny-Weeny Coxinha image

Steps:

  • 1. In a large pot, preheat oil to 350°F. In another large pot, combine broth, onions, carrots, and celery and bring to a simmer. Carefully add chicken, cover, and reduce heat to medium-low. Poach chicken for 12 to 15 minutes, or until just cooked through. Turn off heat, but leave the pot of hot poaching liquid on the stove. Remove chicken from liquid and let it rest for 10 minutes.
  • 2. For the filling, finely chop or shred chicken into a large mixing bowl. Add cream cheese, corn, green onions, and garlic. Season with salt and pepper. Fold to combine.
  • 3. Strain 1 1/2 cups of the poaching liquid and discard the rest. In a saucepan over high heat, bring reserved liquid and oil to a boil. Add flour and stir vigorously until dough forms. Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Roll out to 1/4 inch thick. Cut out small rounds using a 3-inch circle cutter or the rim of a round cup. Place a small scoop (about 1 tablespoon) of the filling in the center of each round. Pinch dough together at the top to seal, creating plump little teardrop-shaped pouches. In a small bowl, lightly whisk eggs and milk together. Place bread crumbs in another small bowl. Carefully dip each pouch into the egg wash and then the bread crumbs until fully coated. Fry coxinha in small batches for 7 to 9 minutes, or until golden brown. Drain on paper towels, lightly season with salt, and serve hot.

1 quart vegetable oil, for frying
3 1/2 cups low-sodium chicken broth
1 onion, peeled and quartered
1 carrot, peeled and quartered
1 celery rib, quartered
Chicken Filling
1 large chicken breast
8 ounces packaged cream cheese, softened
1 ear corn, kernels cut off the cob
2 green onions, thinly sliced
1 garlic clove, minced
Salt and pepper, to taste
1/2 tablespoon extra-virgin olive oil
2 cups all-purpose flour
1 egg
1 tablespoon whole milk
1 cup plain Italian bread crumbs
Salt and pepper, to taste

BRAZILIAN CHICKEN CROQUETTES (COXINHA) RECIPE BY TASTY

Here's what you need: olive oil, garlic, white onion, chicken, paprika, salt, cream cheese, fresh parsley, unsalted butter, whole milk, chicken broth, all-purpose flour, egg, panko breadcrumbs, oil

Provided by Robin Broadfoot

Categories     Appetizers

Yield 9 servings

Number Of Ingredients 15



Brazilian Chicken Croquettes (Coxinha) Recipe by Tasty image

Steps:

  • In a medium pot, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika (or cayenne pepper). Stir to incorporate.
  • Transfer mixture into a bowl, add cream cheese and parsley. Mix well.
  • In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.
  • Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.
  • Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren't any holes.
  • While heating a pot of oil to 350˚F/180˚C, dredge the dough in egg and panko, then deep-fry till golden brown and cooked through.
  • Drain on a towel, or wire rack and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 405 calories, Carbohydrate 48 grams, Fat 14 grams, Fiber 1 gram, Protein 20 grams, Sugar 6 grams

1 tablespoon olive oil
4 cloves garlic, minced
1 white onion, diced
2 cups chicken, cooked, shredded
½ teaspoon paprika, or cayenne pepper
salt, to taste
4 oz cream cheese
3 tablespoons fresh parsley, chopped
1 tablespoon unsalted butter
2 cups whole milk
¼ cup chicken broth
2 cups all-purpose flour
egg
2 cups panko breadcrumbs
oil, for frying

FRIED CHICKEN PASTRIES (COXINHA)

Be warned-I haven't made this. I want to, and needed to put it into a format I could follow more easily. The instructions were 'interesting" to say the least. When I make it I'll add any corrections I think are needed. Prep time and cook time are a bit of a guess, as is the yield. The recipe says it makes 60 bite sized or 30 medium sized coxinhas.

Provided by JustJanS

Categories     Lunch/Snacks

Time 2h8m

Yield 30 pastries

Number Of Ingredients 12



Fried Chicken Pastries (Coxinha) image

Steps:

  • Cut chicken breasts into 2 inch cubes, and place in a saucepan with onion, garlic, margarine, stock cubes, salt and pepper and 3 cups of water.
  • Cook over medium heat for 30 minutes or until done.
  • Strain solids from broth, retaining broth and solids.
  • Finely chop the chicken to make the filling.
  • Add the parsley and chopped green onion to the chicken.
  • Measure the remaining broth into a saucepan-you will need 3 cups, so make it up with extra water.
  • Add all the flour, and stir vigorously with a wooden spoon for 1 minute until it becomes stiff.
  • Turn out, allow to cool a little, but while it is still warm, knead dough until it is smooth and no lumps of flour remain.
  • (About 10 minutes) Roll out dough to about 1/4 inch thick and cut medium sized circles with a biscuit cutter.
  • Place the dough in the palm of your hand, place a small cube of cream cheese and a teaspoon of the prepared filling.
  • Judge the filling to the size of the circle you cut-you have to be able to seal it!
  • Knead scraps and re-roll, and continue cutting until all the dough is used.
  • Fold and close the dough in the shape of a drumstick (the word Coxinha means "little drumstick" in Portuguese).
  • Brush the filled pastries with egg white and roll in breadcrumbs.
  • Deep-fry the snacks for 8 minutes at 350f or until golden brown.

3 boneless skinless chicken breasts
1/2 onion, chopped
2 garlic cloves, minced
6 tablespoons butter
2 beef bouillon cubes
salt & freshly ground black pepper
2 green onions, finely chopped
2 tablespoons chopped fresh parsley
3 cups all-purpose flour
8 ounces cream cheese
2 egg whites, whisked lightly
breadcrumbs

BRAZILIAN CHICKEN APPETIZER (COXINHAS DE GALINHA)

these are delicious Chicken appetizers in Brazil that are usually served like a bulb/teardrop or like a drumstick. Preparation time assumes that the chicken have been cut up.

Provided by Pneuma

Categories     Lunch/Snacks

Time 1h

Yield 12 pieces, 4-6 serving(s)

Number Of Ingredients 13



Brazilian Chicken Appetizer (Coxinhas De Galinha) image

Steps:

  • Heat cooking oil on a pan and when hot enough, add and brown the chicken at both sides.
  • Add 1-2 cups of water enough to boil chicken for 20 mins or until tender. Don't forget to cover it. Drain and set aside liquid.
  • When chicken is cool enough, separate the meat from the bones. Cut the breast into12 long strips and set aside.
  • Mince the rest of the meat and combine with onion, cloves, salt and pepper. You can use a food processor to make the mincing and mixing quick just by pulsing it. Set aside. You can also set aside the thin bones to serve as a sticks for the chicken later on.
  • For the dough: mix rice flour with milk, add enough chicken juices that was set aside to make a firm dough. Then, add butter and egg yolks to soften it. Add and mix the minced chicken. Add chili sauce and mix.
  • Divide dough in 12 equal parts. Flatten it a bit with palm, add a piece of chicken breast from near the edge. Roll to cover then shape it like a bulb or teardrop with a tapered end. You can push in the thin bones at the thin part of the shaped dough so they looks like chicken drumsticks.
  • Roll in breadcrumbs and fry in hot oil until golden brown putting it on strainer or napkins to help drain excess oil.
  • Serve with chili salsa.

Nutrition Facts : Calories 934.9, Fat 37.4, SaturatedFat 20.6, Cholesterol 401, Sodium 646.4, Carbohydrate 60.9, Fiber 2.5, Sugar 2.6, Protein 83.8

cooking oil, for frying
1 1/2 kg chicken cutlets
1 -2 cup water
1 small onion, chopped
2 garlic cloves, minced
salt and pepper
1 cup breadcrumbs, or as needed
1 cup rice flour
2 1/2 cups milk
1/2 cup butter
3 egg yolks
1/4 teaspoon chili sauce
chili salsa (optional if you want it hot or not)

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