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Gluten Free Coxinha (Brazilian Chicken Drumstick Croquettes)
servings
3 people
time
2 hr 30 min
The Brazilian favourite! With their succulently spiced chicken filling and crispy bread crumb coating, these gluten free chicken drumstick croquettes will go down a treat at any party.
The Brazilian favourite! With their succulently spiced chicken filling and crispy bread crumb coating, these gluten free chicken drumstick croquettes will go down a treat at any party.
Everywhere you go in Brazil you will see coxinha (little chicken drumsticks) – in bars, at parties, as street food, at football matches, you name it. And it’s easy to see why. These deep-fried doughy parcels of creamy and herby chicken are not only lip-smackingly delicious, but their handy shape makes them great for eating on the go. So if you’re looking for an exciting new way to serve chicken at your next party, this Brazilian-inspired recipe for gluten free chicken drumstick-shaped croquettes is an excellent place to start.
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Preparation
in 2 hours and 30 minutes
- First prepare the chicken.
- In a pressure cooker, put the 1/2 chopped onion and the carrot, the chicken in strips and 1 liter of water.
- Close the pot and set over a low flame.
- When it starts to whistle lower the flame and let cook for 20 minutes.
- Finally, strain the broth and set aside.
- After, shred the chicken and set aside.
- In another pan, cook 3 tablespoons of chopped onion, add the garlic and mix.
- Soon after, add the peeled tomatoes, chopped and without seeds, and the shredded chicken.
- Season with salt and black pepper, and cook for aproximately 20 minutes or until it starts drying up.
- Add the aromatic herbs (mainly parsley and chives) and set aside.
- Now, start preparing the drumstick dough in a big pan.
- Start boiling the broth made with the chicken and add the butter, salt and sugar.
- Add the flour a little at a time and stir constantly, until the dough dries and easily comes away from the pan.
- Turn off the heat, remove the dough from the pan and mix it with your hands on a kitchen countertop until smooth.
- Divide the dough in 15 equal parts, stuff and shape like chicken drumsticks and set aside.
- Prepare the breadcrumbs emptying the pack of Crostini into the food processor.
- Put the eggs in a bowl with water and mix well.
- Dip the croquette in the mixture and afterwards in the breadcrumbs.
- In a pan with hot oil, fry the croquette until crispy and golden brown.
- Tip: To easily and quickly shred the chicken, put it in an empty pressure cooker and shake vigorously.
Ingredients
570
g
30
g
butter
800
ml
chicken broth
5
g
salt
For the filling:
1
chicken breast
4
tomatoes
3
tbsp
parsley
1/2
carrot, cubed
1/2
chopped onion
3
tbsp
chopped onion
1
clove of garlic, chopped
2
tbsp
oil
to taste
salt and pepper
For the breading:
1
package
2
eggs
50
ml
water
For frying:
oil
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
No soya added
Wheat free
Products
in this recipe
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