Coxinha (Dairy-Free Chicken Croquettes)

Instructions

1. 1Place the about 450 g chicken breasts in a medium saucepan and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the internal temperature reaches 74°C. Remove the chicken from the water and let it cool slightly. Once cool enough to handle, shred the about 450 g chicken breasts into small pieces.
2. 2While the chicken is cooking, finely chop the 1/2 medium onion and mince the 2 cloves garlic. Heat 1 tablespoon of oil in a 25.4 cm skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for 1 minute more, until fragrant.
3. 3Stir the 2 tablespoons of tomato paste into the skillet with the onion and garlic. Cook for 1 minute, stirring constantly. Add the shredded chicken and the 1/2 cup chicken broth to the skillet. Bring to a simmer and cook for 5 minutes, allowing the liquid to reduce slightly.
4. 4Transfer the chicken mixture to a large bowl. Add the 2 cups of dairy-free mashed potatoes to the bowl. Mix everything together thoroughly until well combined. Season the mixture with the 1/2 teaspoon salt and 1/4 teaspoon pepper.
5. 5Place the 1/2 cup all-purpose flour in one shallow dish, whisk the 2 eggs in another shallow dish, and place the 1 cup breadcrumbs in a third shallow dish. Take about 2 tablespoons of the chicken and potato mixture and shape it into a small teardrop or oval shape in the palm of your hand. Repeat with the remaining mixture until all of it is shaped.
6. 6Working with one shaped croquette at a time, first dredge it in the 1/2 cup all-purpose flour, ensuring it's fully coated. Then, dip it into the whisked 2 eggs, letting any excess drip off. Finally, press it into the 1 cup breadcrumbs, coating all sides evenly. Place the breaded croquettes on a plate and repeat with the remaining croquettes.
7. 7Pour enough oil into a large, heavy-bottomed pot or Dutch oven to reach a depth of about 7.62 cm. Heat the oil over medium-high heat until it reaches 175°C. Carefully place 3-4 breaded croquettes into the hot oil, making sure not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
8. 8Using a slotted spoon or spider strainer, remove the fried croquettes from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining croquettes. Serve the coxinha hot.

Related Guides