Brazilian Creamy Chicken and Cheese Croquettes
Ingredients
Dough
- 300 ml milk (whole or plant-based)
- 1 tablespoon butter
- 2 teaspoons salt
- 1 1/2 cups rice flour or oats
Chicken filling
- 1 cooked and shredded chicken breast
- 1 chopped onion
- 2 minced garlic cloves
- 1 tablespoon olive oil
- 3 tablespoons tomato paste
- chopped parsley to taste
- 200 grams creamy cheese (requeijão)
Breading
- 100 ml milk
- breadcrumbs or flaxseed meal (for coating)
Preparation
Dough
Combine milk, butter, and salt in a saucepan and bring to a boil
Once boiling, add rice flour and stir continuously for 4 minutes until the mixture pulls away from the pan
Transfer to a work surface and knead for 2 minutes until smooth
Filling
Sauté garlic and onion in olive oil until golden
Add tomato paste and stir well
Stir in shredded chicken, salt, and parsley until well combined then set aside
Set aside 200 grams of creamy cheese
Assembly
Divide dough into portions and flatten each to form a pocket
Fill each with 2 tablespoons chicken mixture and 1 tablespoon creamy cheese
Seal dough around filling to form teardrop shapes
Dip coxinhas first in milk then in breadcrumbs or flaxseed meal
Air fry for approximately 25 minutes until golden and very crispy
