Brazilian recipe
Easy homemade snack: Coxinha (Coxinha)
Learn how to make a straightforward and delicious batch of these iconic Brazilian chicken croquettes at home, featuring a tender dough and a savoury filling.
0.0 / 5 by 0 Reviews
Ingredients
1.5 kg cooked and shredded chicken
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
Seasoning to taste (salt, pepper, fresh herbs)
3 tbsp requeijão
1 cup water
2 cups whole milk
2 stock cubes (bacon or beef flavour)
1/2 cup cooked and mashed potato
1 tbsp butter
2 1/2 cups plain flour
Margarine for greasing
2 eggs, beaten
Breadcrumbs for coating
Vegetable oil for deep-frying
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
Seasoning to taste (salt, pepper, fresh herbs)
3 tbsp requeijão
1 cup water
2 cups whole milk
2 stock cubes (bacon or beef flavour)
1/2 cup cooked and mashed potato
1 tbsp butter
2 1/2 cups plain flour
Margarine for greasing
2 eggs, beaten
Breadcrumbs for coating
Vegetable oil for deep-frying
Where to find ingredients
You can source standard ingredients like chicken, potatoes, and plain flour at any major supermarket. For the 'requeijão', look in the world foods or international aisle of larger supermarkets, or visit a specialist Brazilian grocer. If unavailable, a firm cream cheese can serve as a substitute for the filling's texture.
Preparation method
- To prepare the filling, heat the olive oil in a pan and sauté the chopped garlic and onion.
- Add the shredded chicken and seasonings, sautéing for approximately 5 minutes.
- Remove from the heat, stir in the requeijão, and set the filling aside.
- In a separate large saucepan, combine the water, milk, stock cubes, mashed potato, and butter.
- Place over medium heat and bring the mixture to a boil.
- Add the flour all at once, stirring vigorously until the dough pulls away cleanly from the sides of the pan.
- Transfer the dough onto a smooth, lightly greased surface.
- Knead the dough until it becomes smooth and homogenous, then allow it to cool slightly.
- Take portions of the dough, flatten them, place a spoonful of filling in the centre, and shape into the classic teardrop form.
- Dip each shaped snack first into the beaten egg, then coat thoroughly in breadcrumbs.
- Heat the oil in a deep pan or fryer and cook the coxinhas until they are evenly golden brown.
- Remove the fried snacks and drain any excess oil on kitchen paper before serving.
Observations
The coxinha is one of Brazil’s most beloved savoury snacks, perfect for social gatherings, afternoon tea, or as a quick appetiser. This recipe provides a simplified approach to crafting these classics, ensuring you achieve that signature tender dough and flavourful filling without any fuss.
Ideal for those looking for an accessible preparation method, this recipe uses standard ingredients and straightforward techniques. It guarantees that even those new to deep-frying at home can successfully recreate the experience of an authentic Brazilian bakery snack.
Ideal for those looking for an accessible preparation method, this recipe uses standard ingredients and straightforward techniques. It guarantees that even those new to deep-frying at home can successfully recreate the experience of an authentic Brazilian bakery snack.
Ratings and comments