These South American Brazilian Chicken Coxinhas | Croquettes differ from those in other countries, as the coating is made with stock leftover from cooking the protein filling that’s incorporated with flour, salt, and fat and cooked together, much like a pâte à choux (a dough used to make sweet cream puffs, éclairs, and savory cheesy gougères). The fillings can change depending on your craving and the available beers, but the techniques are all here.
When I was in Rio de Janeiro last year, I ate at a wonderful Brazilian restaurant called Aconchego Carioca. Among the many amazing dishes we consumed, paired with a huge selection of beer from South American craft breweries, was an appetizer called Coxinhas, Brazilian chicken croquettes. Filled with poached chicken, shredded, and mixed with cream cheese, these croquettes are formed into a small fig or chicken leg shape, breaded and fried. Talk about the perfect bar snack! This is my Beer Cuisine version, using Brown Ale to reinforce the flavors produced by the Maillard reactions in malted barley, the browning of the chicken, and the sautéed vegetables, adding extra depth of flavor into these bite-sized treats.
Makes: 24 coxinhas | croquettes
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