# Coxinhas

Coxinhas are Brazilian chicken croquettes, deep-fried until golden brown and crispy, served with a spicy hot sauce.

- Servings: 10 servings
- Total time: 60 min
- Cuisine: Brazilian
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 2 x chicken breast
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp butter
- 100 g cream cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 500 ml chicken stock (from poaching the chicken)
- 2 tbsp butter
- 250 g plain flour
- 200 g mashed potato
- 0.5 tsp salt
- 2 eggs, beaten
- 200 g breadcrumbs
- 180 °C vegetable oil
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 2 plum tomatoes, chopped
- 1 red chili peppers, chopped
- 1 tsp ginger, grated
- 2 tbsp lemon juice
- 0.25 cup extra virgin olive oil
- 2 tbsp cider vinegar
- 1 tsp salt

## Instructions

1. In a large pot, add chicken breast, chicken stock, bay leaves, salt, and peppercorns. Bring to a boil, then reduce to a simmer until the chicken is fully cooked.
2. Once cooked, remove the chicken, shred it finely, and set aside.
3. In a pan, melt butter and sauté the onion and garlic until soft.
4. Add the shredded chicken, salt, pepper, and paprika, then mix in the cream cheese until well combined.
5. Set aside to cool.
6. In a pan, bring the chicken stock, butter, and salt to a boil.
7. Stir in mashed potato until smooth.
8. Reduce heat and add the flour all at once, stirring constantly until a smooth dough forms.
9. Cook for 2 minutes, then transfer to a work surface and knead until warm and pliable.
10. Take a small piece of dough, flatten it in your hand, and fill with a spoonful of the chicken mixture.
11. Shape into a teardrop by pinching the top.
12. Dip each coxinha into the beaten eggs, then coat in breadcrumbs.
13. Heat oil to 180°C and deep-fry until golden brown and crispy.
14. Drain on paper towels.
15. To make the hot sauce, add the red bell pepper, onion, tomatoes, chili peppers, ginger, lemon juice, olive oil, and vinegar to a blender.
16. Blend until smooth or slightly chunky.
17. Heat olive oil in a pan over medium heat, add the blended mixture, and cook for 5–7 minutes until softened.
18. Stir in salt to taste, then simmer for another 2–3 minutes.

## Equipment

- large pot
- knife
- blender
- pan
- whisk
- wooden board
- metal strainer
- measuring jug
- baking tray

## Source

- Original video: https://vm.tiktok.com/ZNdJ1orD2/
- Recipe page: https://www.cliprecipe.com/recipe/b4f07565-fe80-48dc-a555-bc48dde65053
- Extracted: 2025-02-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt