Creamy Brazilian Chicken Croquettes
Ingredients
Dough
- 300 ml whole or vegetable milk
- 1 tablespoon butter
- 1 teaspoon salt
- 1.5 cups rice flour or oat flour
Chicken filling
- 1 cooked and shredded chicken breast
- 1 chopped onion
- 2 crushed garlic cloves
- a drizzle of olive oil
- 3 tablespoons tomato paste
- chopped parsley to taste
Creamy cheese
- 200g creamy cheese (requeijão)
Breading
- 100ml milk
- breadcrumbs or flaxseed flour
Preparation
Dough
In a pot, add milk, salt, and butter, and bring to a boil
When boiling, add rice flour and stir well for about 4 minutes
When the dough pulls away from the pot, transfer to a counter and knead for two minutes
Filling
In a pot, sauté garlic and onion in olive oil until golden
Add tomato paste and stir well
Add shredded chicken, salt, and parsley, and stir well
Set aside
Assembly
Flatten a piece of dough
Add 2 tablespoons of chicken filling and 1 tablespoon of creamy cheese
Seal the dough to form a teardrop shape
Breading and air frying
Dip each coxinha in milk, then coat in breadcrumbs or flaxseed flour
Air fry for approximately 25 minutes until crispy
