Brazilian recipe
Creamy chicken coxinha (Coxinha de frango)
A faithful Brazilian recipe for creamy chicken coxinha, adapted into natural English while preserving the original ingredients and method.
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Ingredients
3 eggs batidos for empanar
1/2 cups of margarine
2 eggs
1 kg of plain flour
Sal to taste
8 xicaras e 1/2 de cha de water
1 tablete de stock de galinha
4 cups of breadcrumbs
2 peitos de chicken cozidos e desfiados
1/2 cups of margarine
2 eggs
1 kg of plain flour
Sal to taste
8 xicaras e 1/2 de cha de water
1 tablete de stock de galinha
4 cups of breadcrumbs
2 peitos de chicken cozidos e desfiados
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, cassava flour, tapioca starch, cachaça, carne seca, moranga squash and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops.
Preparation method
- Dissolva o tablete de stock de galinha na water e Take ao heat ate ferver
- Add a margarine e a plain flour, mexendo vigorosamente without parar ate que a mistura se desprenda do fundo da panela formando uma dough homogenea
- Transfira a dough for uma batedeira, Add os dois eggs e o salt, batendo ate incorporar bem
- Remove a dough da batedeira e Finish sovando levemente with as maos em uma superficie lisa
- Divida a dough ainda morna em 40 porcoes iguais
- Open cada porcao na palma da mao, Place o chicken shredded temperado no centro e Close modelando no formato tradicional de coxinha
- Passe cada unidade pelos eggs batidos e, em seguida, empane na breadcrumbs
- Fry em oil quente ate que fiquem douradas e crocantes
Observations
This recipe keeps the Brazilian identity of Coxinha de frango, preserving the original ingredients, technique, quantities and serving idea. It is localised into natural English while keeping cultural items such as requeijão, Catupiry, palmito, goiabada, cassava, carne seca and moranga when they are part of the dish.
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