Brazilian recipe
Easy Homemade Coxinha (Coxinha)
Learn how to make a perfect, crowd-pleasing Coxinha at home with this straightforward recipe featuring a light dough and flavorful, savory filling.
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Ingredients
1.5 kg cooked and shredded chicken
2 tablespoons olive oil
1 small onion, finely diced
2 cloves garlic, minced
Seasoning to taste (salt, pepper, chopped parsley)
3 tablespoons requeijão
1 cup water
2 cups milk
2 bouillon cubes (bacon or beef flavor)
1/2 cup cooked and mashed potatoes
1 tablespoon butter
2 1/2 cups all-purpose flour
Margarine for greasing
2 eggs, lightly beaten
Breadcrumbs for breading
Vegetable oil for deep frying
2 tablespoons olive oil
1 small onion, finely diced
2 cloves garlic, minced
Seasoning to taste (salt, pepper, chopped parsley)
3 tablespoons requeijão
1 cup water
2 cups milk
2 bouillon cubes (bacon or beef flavor)
1/2 cup cooked and mashed potatoes
1 tablespoon butter
2 1/2 cups all-purpose flour
Margarine for greasing
2 eggs, lightly beaten
Breadcrumbs for breading
Vegetable oil for deep frying
Where to find ingredients
Find shredded chicken and pantry staples like flour, eggs, and breadcrumbs at any major grocery store. Requeijão is a specific Brazilian cream cheese product that can be found in the refrigerated international aisle of large supermarkets or at Latin American specialty markets. If unavailable, a high-fat, thick cream cheese can serve as a substitute.
Preparation method
- To prepare the filling, heat the olive oil in a pan over medium heat and sauté the diced onion and garlic.
- Add the shredded chicken and your preferred seasonings, sautéing for approximately 5 minutes.
- Remove from the heat, stir in the requeijão until well combined, and set the filling aside to cool.
- In a separate large pot, combine the water, milk, bouillon cubes, mashed potatoes, and butter.
- Bring the liquid mixture to a boil over medium-high heat.
- Add the all-purpose flour all at once, stirring vigorously until the dough pulls away from the sides and bottom of the pan.
- Transfer the cooked dough onto a clean, lightly greased surface.
- Knead the dough until it becomes smooth and uniform, then allow it to cool slightly.
- Take portions of the dough, flatten them, place a spoonful of the chicken filling in the center, and shape them into the traditional teardrop shape of a Coxinha.
- Dip each shaped snack into the beaten egg and coat thoroughly with breadcrumbs.
- Heat enough oil in a deep pot to deep-fry the snacks, cooking them until they are golden brown on all sides.
- Carefully remove the fried snacks and drain them on a wire rack or paper towels to remove excess oil.
Observations
The Coxinha stands as one of Brazil's most iconic and beloved snacks, equally suited for parties, as an afternoon treat, or a quick appetizer. This recipe offers a simplified, approachable method to achieve that classic bakery-style texture, featuring a soft, tender dough and a savory shredded chicken filling.
Crafted for home cooks looking to master this Brazilian staple, the process uses pantry-friendly ingredients and accessible techniques. Whether you are hosting a gathering or simply craving a taste of Brazil, these steps ensure consistent, golden-brown, and delicious results.
Crafted for home cooks looking to master this Brazilian staple, the process uses pantry-friendly ingredients and accessible techniques. Whether you are hosting a gathering or simply craving a taste of Brazil, these steps ensure consistent, golden-brown, and delicious results.
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