Coxinha da Vovó Mercedes (Brazilian Chicken Croquettes)

There are a lot of Coxinha's recipes out there but this is how my mother prepare her Coxinhas! Its crunchy outside, gooey and cheesy on the inside. Its great with a few dashes of hot sauce. Its not an easy recipe, its a lot of work but I am telling you, it's worth it :)

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Name: Coxinha da Vovó Mercedes (Brazilian Chicken Croquettes)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h
Yield: 1
Cuisine: Brazilian
Ingredients: 1 cup Chicken broth; 1 cup Milk; 4 tablespoons Butter; 1 cup Smashed Potatoes Baked or Boil around 2 medium potatos and smash it; 1 tablespoon Fresh parsley chopped; 1 teaspoon Salt; 1/2 teaspoon Freshly ground pepper; 2 cups Flour; 2 tablespoons Butter; 1/2 tablespoon Olive oil; 4 cups Shredded Chicken I like to buy a store bought Rotisserie Chicken and shredded it or you can see my shredded chicken recipe.; 1/2 cup Chicken broth; 1 tablespoon Tomato paste; 1/2 Onion Finely chopped; 3 Garlic Cloves Finelly chopped; 1 teaspoon Paprika; 1 teaspoon Turmeric; 1 teaspoon Dry Oregano; 8 ounce Philadelphia Brand Cream Cheese Room Temperature.; 1 cup Mexican Four Cheese Blend; 1 tablespoon Fresh parsley chopped; Salt and pepper; 2 cups Bread crumbs; 1/2 cup Flour; 1 and 1/2 cup Milk; 1 Egg; 1/2 teaspoon Salt; 4 dash Hot Sauce I like Tabasco; Canola or Vegetable Oil for frying

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INGREDIENTS

1 cup Chicken broth
1 cup Milk
4 tablespoons Butter
1 cup Smashed Potatoes ; Baked or Boil around 2 medium potatos and smash it
1 tablespoon Fresh parsley chopped
1 teaspoon Salt
1/2 teaspoon Freshly ground pepper
2 cups Flour
2 tablespoons Butter
1/2 tablespoon Olive oil
4 cups Shredded Chicken ; I like to buy a store bought Rotisserie Chicken and shredded it or you can see my shredded chicken recipe.
1/2 cup Chicken broth
1 tablespoon Tomato paste
1/2 Onion ; Finely chopped
3 Garlic Cloves ; Finelly chopped
1 teaspoon Paprika
1 teaspoon Turmeric
1 teaspoon Dry Oregano
8 ounce Philadelphia Brand Cream Cheese ; Room Temperature.
1 cup Mexican Four Cheese Blend
1 tablespoon Fresh parsley chopped
Salt and pepper
2 cups Bread crumbs
1/2 cup Flour
1 and 1/2 cup Milk
1 Egg
1/2 teaspoon Salt
4 dash Hot Sauce ; I like Tabasco
Canola or Vegetable Oil ; for frying

INSTRUCTIONS

- Prepare the dough:

Using a large pan (or dutch oven) add the Chicken broth, Milk, Butter, Smashed Potatoes, Parsley, Salt and Pepper, mix and stir with a wooden spoon. Cook until mixture starts to boil in a medium heat. Now its the fun part! Turn down the heat to medium-low and slowly add the flour, keep mixing with the wooden spoon. It will have a lot of flour lumps on the beginning, its all good! Keep mixing until forms a dough and it doesn't stick to the side of the pan, around 10 to 15 minutes. Its a really good work out! Butter up a plate, transfer the dough to the plate, cover with a plastic wrap, so it won't get dry and let it cool down.

- While the dough is resting, prepare the filling:

Using a large skillet, in a medium-high heat, add the butter and olive oil. When the butter melts, add the chopped onions and garlic, let it cook about 2 to 3 mins. Then add the shredded chicken, chicken broth, tomato paste, paprika, turmeric and dry oregano. Mix really well and let it cook about 8 to 10 mins. After that, remove the skillet from the heat and transfer the chicken to a large bow. Then add the cream cheese, shredded cheese and fresh parsley and mix all together and set aside.

- Making the coxinhas and breading:

The dough probably would be cool and easy to handle. My mom used to knead the dough for 5 mins but its optional, I did without knead and turned out great too. Anyway, I like to spray butter on my hands, so it doesn't stick on my fingers. Shape the coxinhas by rolling them into the size of golf balls, then hollow out the middle for the filling. Press a golfball-sized (about 1 1/2 tablespoons) piece of the chicken filling inside the ball of dough, and press the dough closed around the filling. Stand the coxinhas on a baking sheet with the pointed end sticking up. Continue until you run out of dough or filling. Whisk the eggs, milk, salt and dashes of hot sauce together in a bowl. Place the bread crumbs in a shallow pan. Dip the coxinhas in the egg mixture, then in the breadcrumbs to coat. Chill the breaded coxinhas for an hour before frying.

- Frying:

Heat a heavy-bottomed pot with enough oil to cover the coxinhas. Heat the oil to 360 F. Fry them in batches until deep golden brown, don't overcrowd the pan.

Serve warm and enjoy!

NOTES

We traditional use "Catupiry" in Brazil, which is a Brazilian cream cheese, but since its hard to find it in the USA, cream cheese is completely fine.

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Coxinha da Vovó Mercedes (Brazilian Chicken Croquettes)

1 cup Chicken broth
1 cup Milk
4 tablespoons Butter
1 cup Smashed Potatoes Baked or Boil around 2 medium potatos and smash it
1 tablespoon Fresh parsley chopped
1 teaspoon Salt
1/2 teaspoon Freshly ground pepper
2 cups Flour
2 tablespoons Butter
1/2 tablespoon Olive oil
4 cups Shredded Chicken I like to buy a store bought Rotisserie Chicken and shredded it or you can see my shredded chicken recipe.
1/2 cup Chicken broth
1 tablespoon Tomato paste
1/2 Onion Finely chopped
3 Garlic Cloves Finelly chopped
1 teaspoon Paprika
1 teaspoon Turmeric
1 teaspoon Dry Oregano
8 ounce Philadelphia Brand Cream Cheese Room Temperature.
1 cup Mexican Four Cheese Blend
1 tablespoon Fresh parsley chopped
 Salt and pepper
2 cups Bread crumbs
1/2 cup Flour
1 and 1/2 cup Milk
1 Egg
1/2 teaspoon Salt
4 dash Hot Sauce I like Tabasco
 Canola or Vegetable Oil for frying

- Prepare the dough:
Using a large pan (or dutch oven) add the Chicken broth, Milk, Butter, Smashed Potatoes, Parsley, Salt and Pepper, mix and stir with a wooden spoon. Cook until mixture starts to boil in a medium heat. Now its the fun part! Turn down the heat to medium-low and slowly add the flour, keep mixing with the wooden spoon. It will have a lot of flour lumps on the beginning, its all good!  Keep mixing until forms a dough and it doesn't stick to the side of the pan, around 10 to 15 minutes. Its a really good work out! Butter up a plate, transfer the dough to the plate, cover with a plastic wrap, so it won't get dry and let it cool down.

- While the dough is resting, prepare the filling:
Using a large skillet, in a medium-high heat, add the butter and olive oil. When the butter melts, add the chopped onions and garlic, let it cook about 2 to 3 mins. Then add the shredded chicken, chicken broth, tomato paste, paprika, turmeric and dry oregano. Mix really well and let it cook about 8 to 10 mins. After that, remove the skillet from the heat and transfer the chicken to a large bow. Then add the cream cheese, shredded cheese and fresh parsley and mix all together and set aside.

- Making the coxinhas and breading:
The dough probably would be cool and easy to handle. My mom used to knead the dough for 5 mins but its optional, I did without knead and turned out great too. Anyway, I like to spray butter on my hands, so it doesn't stick on my fingers. Shape the coxinhas by rolling them into the size of golf balls, then hollow out the middle for the filling. Press a golfball-sized (about 1 1/2 tablespoons) piece of the chicken filling inside the ball of dough, and press the dough closed around the filling. Stand the coxinhas on a baking sheet with the pointed end sticking up. Continue until you run out of dough or filling. Whisk the eggs, milk, salt and dashes of hot sauce together in a bowl. Place the bread crumbs in a shallow pan. Dip the coxinhas in the egg mixture, then in the breadcrumbs to coat. Chill the breaded coxinhas for an hour before frying.

- Frying:
Heat a heavy-bottomed pot with enough oil to cover the coxinhas. Heat the oil to 360 F. Fry them in batches until deep golden brown, don't overcrowd the pan.

Serve warm and enjoy!

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (4095g)
Recipe Makes: Servings

Calories: 9003
Calories from Fat: 4389 (49%)

Amt Per Serving		% DV

	Total Fat 487.6g	650 %
	Saturated Fat 185.8g	929 %
	Monounsaturated Fat 172.7g
	Polyunsanturated Fat 80.5g
Cholesterol 2334.9mg		718 %
Sodium 5147.5mg		178 %
Potassium 7247.9mg		191 %
Total Carbohydrate 577.8g		170 %
	Dietary Fiber 19.3g	77 %
	Sugars, other 558.6g
Protein 563.8g		805 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 9003

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