Brazilian recipe
Easy Homemade Coxinha: A Simple Recipe (Coxinha prática : receita)
Master the art of making delicious, golden-brown coxinhas at home with this streamlined, beginner-friendly recipe.
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Ingredients
1 1/2 kg boiled and shredded chicken
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
Seasoning to taste (salt, pepper, fresh herbs)
3 tablespoons requeijão cremoso
1 cup water
2 cups milk
2 bouillon cubes (bacon or rib flavor)
1/2 cup mashed boiled potatoes
1 tablespoon butter
2 1/2 cups all-purpose flour
Margarine for greasing
2 eggs, beaten
Breadcrumbs for breading
Oil for deep frying
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
Seasoning to taste (salt, pepper, fresh herbs)
3 tablespoons requeijão cremoso
1 cup water
2 cups milk
2 bouillon cubes (bacon or rib flavor)
1/2 cup mashed boiled potatoes
1 tablespoon butter
2 1/2 cups all-purpose flour
Margarine for greasing
2 eggs, beaten
Breadcrumbs for breading
Oil for deep frying
Where to find ingredients
You can find all ingredients at local grocery stores. Look for the shredded chicken in the refrigerated meat aisle or boil fresh chicken breasts. Requeijão cremoso is a Brazilian cream cheese spread found in the international or Latin American section of supermarkets. If unavailable, a thick, high-quality cream cheese can be used as a substitute. Bouillon cubes are available in the pantry or stock aisle.
Preparation method
- Start the filling by heating the olive oil in a pan and sautéing the garlic and onion until translucent.
- Add the shredded chicken and seasoning, sautéing for about 5 minutes to combine the flavors.
- Remove from heat, stir in the requeijão cremoso, and set the mixture aside to cool.
- In a separate large pot, combine the water, milk, bouillon cubes, mashed potatoes, and butter.
- Bring the mixture to a boil over medium-high heat.
- Add all the flour at once, stirring vigorously until the dough pulls away cleanly from the bottom of the pot.
- Transfer the hot dough onto a smooth, lightly greased surface.
- Knead the dough until it becomes smooth and uniform, then allow it to cool slightly.
- Take small portions of dough, flatten them in your palm, add a spoonful of the chicken filling, and shape into the classic teardrop coxinha form.
- Dip each shaped coxinha into the beaten eggs, then coat thoroughly in breadcrumbs.
- Heat the oil in a deep pan and fry the coxinhas in batches until they reach a uniform golden brown color.
- Remove the finished coxinhas and let them drain on paper towels to absorb any excess oil before serving.
Observations
The coxinha holds a special place in the heart of Brazilian street food culture, celebrated as a must-have for parties, afternoon snacks, or a quick, savory treat. This practical homemade version simplifies the traditional process, allowing you to achieve a tender, silky dough and a flavorful, creamy chicken filling right in your own kitchen.
Designed for those who want to skip the complexity without sacrificing flavor, this recipe relies on accessible ingredients and straightforward techniques. Even if you are new to the art of frying, you will be able to replicate that iconic, irresistible texture and taste usually found at your neighborhood bakery.
Designed for those who want to skip the complexity without sacrificing flavor, this recipe relies on accessible ingredients and straightforward techniques. Even if you are new to the art of frying, you will be able to replicate that iconic, irresistible texture and taste usually found at your neighborhood bakery.
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