Eating: Coxinha de Galinha

Summer 2015 was all about eating out, but I did try to make a few things in my kitchen, especially since I had gotten the fiancé a brand new fryer. Knowing my gluten days were near an end, I decided to make a Brazilian staple called “Coxinha de Galinha”, which is like a chicken croquette. So delicious! I made so many I had enough to share with an international group dinner I went to. Here’s is one of my last gluten-full meals of 2015!

Coxinha de Galinha

Coxinha de Galinha


Coxinha de Galinha – Brazilian Chicken Croquettes

Ingredients for the Filling

1.5 lbs chicken, boiled, shredded

3 tbsp. olive oil

2 onions, chopped

3 cloves of garlic, chopped

1 small can tomato paste

½ cup parsley, chopped

Salt and pepper

The filling

The filling

Ingredients for the dough

2.5 cups chicken broth

1 cube chicken bouillon

2.5 cups flour

Water or Milk for coating

Breadcrumbs for coating

Peanut Oil for frying

The dough

The dough


Once chicken is cooked in water, save the chicken water for the dough. Shred the chicken and reserve.  Saute onion in a large pan with the olive oil. Add garlic and all the filling ingredients, together with the chicken. Cook until hot and reserve.

For the dough, bring 2.5 cups of the chicken broth to a boil and dissolve the chicken bouillon cube in it. Slowly add flour, stirring constantly until it forms a dough. Keep kneading until smooth.

Before frying

Before frying

To make the coxinha, take a golf size ball of dough and form a disk. To the middle of the disk, add a tablespoon of chicken filling. Close the dough, making a teardrop shape. To coat your coxinha, quickly drop it in cold water or cold milk, and then roll it on the breadcrumbs (or you can use an egg wash, but at the time the fiancé couldn’t have eggs.)

New fryer

New fryer

After you make all your coxinhas, it’s time to fry them. I used peanut oil and fried them at 350 F until they were golden brown. Serve warm! They also freeze really well!

After frying

After frying

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