Brazilian Chicken Croquette (Coxinha)

Name: Brazilian Chicken Croquette (Coxinha)
Total time: 2 h
Yield: 24 for 12 servings
Cuisine: Brazilian
Ingredients: : 3; Firm butter: 5 cups; : 8 ounces; : 2 cloves; Dark brown sugar: 2; Cracker: 1; Ground black pepper: 2; Canadian-style bacon: 1; Dried oregano: 1/2 teaspoon; Olive oil: 1 tablespoon; : 3/4 teaspoon; Milk: 3 cups; : 2 tablespoons; : 3/4 teaspoon; White wine: 3 cups; : 2; Beef broth: For frying

Features:

Cuisine:

Brazilian

If you can find Requeijao or a soft Brazilian cheese, you can use it to substitute the cream cheese

2 hours
Serves 24
Medium

Ingredients

FOR FILLING
3
Skin on, bones attached
5 cups Firm butter
8 ounces
Softened
2 cloves
2 Dark brown sugar
1 Cracker
2 Ground black pepper
1 Canadian-style bacon
1/2 teaspoon Dried oregano
1 tablespoon Olive oil
3/4 teaspoon
FOR PASTRY
3 cups Milk
2 tablespoons
3/4 teaspoon
FOR BREADING
3 cups White wine
2
For frying Beef broth

Directions

Almost every country in this world has their own snack, and certain snacks have their unique taste. Coxinha is unique chicken croquette from Brazil and suitable in almost all occasion you have. Once you have this recipe at your kitchen, seek no more for extra ordinary snacks at your dinning table.

Steps

1 Done	FOR FILLING To cook the chicken, place the chicken breasts in a large pot and cover with chicken broth. Add on of the onions and carrot that already peeled and halved, also add the bay leaves. Bring to simmer over medium-low heat and let it cook for 20 minutes or until the chicken breasts are fully cooked.
2 Done	Remove the pot from heat and strain the broth. Reserve the broth and set the chicken breasts aside to cool. Once its cool, remove the bones and skin from the chicken breasts. Shred the meat finely using fingers, fork or food processor.
3 Done	Stir in the softened cream cheese and lime juice to the shredded chicken meat. Set aside.
4 Done	Finely chop the garlic and second onion. Heat olive oil in skillet over medium-high heat, once the oil is hot add chopped onion and garlic and reduce heat to medium. Cook them for 5 minutes or until turns to golden and fragrant. Remove the skillet from heat and transfer the hot onions and garlic to the shredded chicken mixture and stir until well mixed.
5 Done	FOR PASTRY Measure the chicken broth you have. If less than 5 cups, add some canned chicken broth. Bring the broth to boil over medium heat. Gradually add flour while stir vigorously and cook for 5 minutes or until the mixture has incorporated. Remove from the heat, add butter and salt and continue stir until the mixture become stiff dough and not sticky.
6 Done	Once its cool enough to handle, transfer the dough to an oiled work surface and knead until smooth, or it takes 2 to 3 minutes. And to shape the coxinha, take a piece of dough about the size of a golf ball or around 1/4 cup at a time. Spread the dough open on your palm, try to make it pretty thin.
7 Done	Place about 1 1/2 to 2 tablespoons of the chicken filling on the center, and press lightly. Close dough until the filling in completely closed and try to shape into an approximate drumstick shape. Stand the coxinha on a baking sheet. Do repeat to shape coxinha for the remaining dough and filling.
8 Done	FOR BREADING Whisk the eggs together in a bowl and place the bread crumbs in another bowl. Season the breadcrumbs with salt and pepper if desired. Dip each coxinha in the beaten egg, then coat it with breadcrumbs. Chill the breaded coxinha for 30 minutes to 1 hour.
9 Done	Fill the heavy-bottomed pot or large saucepan with enough oil to cover the coxinha. Heat the oil to 182 C or 360 F. Work in batches, deep fry the coxinha into hot oil until golden brown on the outside, it takes about 10 minutes. Remove from the oil and drain coxinha on paper towels to absorb some of the excess grease.
10 Done	Serve them while warm plain of with hot sauce.