The secret to this recipe is using sliced sandwich bread as the base for the coxinha instead of the traditional dough. This hack not only simplifies the process but also creates a surprisingly light and delicious texture. With just a few pantry staples and easy-to-follow steps, you’ll be whipping up these Brazilian-style chicken croquettes for parties, snacks, or a fun weeknight dinner. The result is so impressive that no one will believe they started as simple bread! Get ready to be amazed by this Chicken Coxinha with Bread.
Ingredients for Chicken Coxinha with Bread:
- 1 ¼ cups (300ml) milk
- 1 packet (or 1 tsp) chicken bouillon powder
- 10 slices of white sandwich bread
- 1 ¼ cups (300g) shredded chicken filling
- Panko breadcrumbs, as needed
- 1 drizzle of extra-virgin olive oil
- 1 lb (500g) chicken breast, cubed and seasoned with salt and black pepper
- ½ cup (100g) onion, diced
- 1 tbsp (15g) minced garlic
- 1 cup (240ml) water
- ¼ cup fresh parsley, chopped
Instructions:
- In a pressure cooker, heat a drizzle of olive oil over high heat. Add the seasoned cubed chicken breast and brown for about 3 minutes.
- Add the diced onion and minced garlic; sauté for another 3 minutes.
- Pour in the water, stir well, and seal the lid. Cook on medium heat for 15 minutes after reaching pressure.
- Release the pressure, open the lid, and shred the chicken using a wooden spoon.
- Return to medium heat until any excess liquid evaporates. Transfer to a bowl and fold in the chopped parsley.
- In a separate bowl, whisk the milk and chicken bouillon powder; set aside.
- Take a slice of bread, dip it into the milk mixture to moisten both sides. Gently squeeze out the excess liquid with your hands.
- Place about 2 tablespoons (30g) of shredded chicken in the center of the bread. Carefully fold and shape into the classic teardrop coxinha form.
- Roll the coxinha in panko breadcrumbs, pressing lightly to ensure they adhere well. Set aside.
- For a healthier twist, bake the coxinhas in a preheated oven at 350°F (180°C) for 20–25 minutes, or until golden brown and crispy. Be sure to lightly grease your baking sheet with olive oil to prevent sticking.
Tips for Irresistible Chicken Coxinha:
The quality of the sandwich bread is key here. Choose a fresh, soft loaf to ensure the “dough” is easy to handle. When dipping in milk, be careful not to oversaturate it; you want the bread moist enough to be pliable, but not soggy.
Shredded chicken is the heart of this dish, so don’t skimp on seasonings. Enhance the flavor with paprika, cumin, or even a pinch of curry. If you like heat, add crushed red pepper or a splash of your favorite hot sauce.
Feel free to experiment with fillings! Add cream cheese (catupiry style) or grated mozzarella for extra creaminess. You can also swap the chicken for ground beef, pulled pork, or vegetarian options like heart of palm.
These can be frozen before cooking! Place them on a baking sheet to freeze individually, then transfer to an airtight container. You can bake or fry them directly from frozen—just add a few minutes to the cooking time.
Prep Time and Yield:
Total preparation time is approximately 50 minutes, yielding about 10 to 12 coxinhas, depending on the size.