Brazilian recipe
Easy Homemade Coxinha: A Step-by-Step Recipe (Coxinha)
Learn how to make these beloved Brazilian chicken fritters at home. This recipe features a tender dough and a creamy, flavorful filling for the perfect snack.
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Ingredients
1 1/2 kg boiled and shredded chicken
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
Seasoning to taste (salt, pepper, fresh parsley)
3 tbsp requeijão cremoso
1 cup water
2 cups milk
2 bouillon cubes (bacon or rib flavor)
1/2 cup cooked and mashed potato
1 tbsp butter
2 1/2 cups all-purpose flour
Margarine for greasing
2 eggs, beaten
Breadcrumbs for breading
Vegetable oil for deep-frying
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
Seasoning to taste (salt, pepper, fresh parsley)
3 tbsp requeijão cremoso
1 cup water
2 cups milk
2 bouillon cubes (bacon or rib flavor)
1/2 cup cooked and mashed potato
1 tbsp butter
2 1/2 cups all-purpose flour
Margarine for greasing
2 eggs, beaten
Breadcrumbs for breading
Vegetable oil for deep-frying
Where to find ingredients
Find standard pantry items like flour, oil, and aromatics at any local wet market or supermarket. Requeijão cremoso is a unique Brazilian creamy cheese spread; if unavailable, you may substitute it with a high-quality cream cheese mixed with a little heavy cream to achieve a similar consistency.
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 cremoso, and set the filling aside.
- In a separate large pot, combine the water, milk, bouillon cubes, mashed potato, and butter.
- Bring the mixture to a boil.
- Add the flour all at once, stirring vigorously until the dough pulls away from the bottom of the pot.
- Transfer the dough to a smooth, lightly greased surface.
- Knead the dough until it becomes smooth and allow it to cool slightly.
- Flatten portions of the dough in your hands, place a spoonful of filling in the center, and mold into the signature teardrop shape.
- Dip each shaped piece into the beaten eggs and then roll in the breadcrumbs to coat thoroughly.
- Heat oil in a deep pan and fry the coxinhas until they are evenly golden brown.
- Remove the fried snacks and drain any excess oil on paper towels.
Observations
The coxinha is arguably one of the most iconic savory snacks in Brazil, cherished at gatherings, as a midday bite, or served as a quick appetizer. This streamlined recipe provides a simple approach to creating authentic-tasting treats with a soft, silky dough and a savory shredded chicken filling.
Designed for those who want a fuss-free kitchen project, this method uses staple pantry ingredients and straightforward techniques. It ensures that even beginners can achieve that classic, golden-brown perfection usually found at a bustling local bakery.
Designed for those who want a fuss-free kitchen project, this method uses staple pantry ingredients and straightforward techniques. It ensures that even beginners can achieve that classic, golden-brown perfection usually found at a bustling local bakery.
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