Brazilian recipe
Simple Homemade Coxinha Recipe (Coxinha)
Master the art of making delicious, golden-brown chicken croquettes at home. Enjoy this light dough and creamy chicken filling, a true staple of Brazilian snacking.
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Ingredients
1 1/2 kg cooked 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
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
Oil for deep frying
Where to find ingredients
You can find fresh chicken, potatoes, and aromatics in local produce markets. For specific Brazilian items like requeijão cremoso, check international sections or specialty ethnic grocers. As a substitute for requeijão, you may use cream cheese mixed with a little heavy cream to achieve the signature consistency.
Preparation method
- To prepare the filling, heat the olive oil in a pan and sauté the minced garlic and onion.
- Add the shredded chicken and seasoning, sautéing for approximately 5 minutes.
- Remove from heat, fold in the requeijão cremoso, and set the filling aside.
- In a separate large saucepan, combine the water, milk, bouillon cubes, mashed potato, and butter.
- Bring the mixture to a boil over medium heat.
- Add the flour all at once, stirring vigorously until the dough pulls away from the bottom of the pan.
- Turn the dough out onto a smooth, lightly greased surface.
- Knead the dough until smooth and allow it to cool slightly.
- Take portions of the dough, flatten them, add a spoonful of the filling, and shape into the characteristic teardrop coxinha form.
- Dip each shaped coxinha into the beaten eggs, then coat thoroughly with breadcrumbs.
- Heat oil in a deep pot and fry the coxinhas until they are evenly golden brown.
- Remove the fried coxinhas and drain excess oil on paper towels.
Observations
The coxinha is perhaps the most beloved savory snack in Brazil, essential for gatherings, afternoon tea, or as a quick, satisfying bite. This recipe for a simple, homemade version offers a streamlined approach, ensuring you achieve that perfect balance of a tender, soft dough with a savory, creamy chicken heart.
Designed for those who want a straightforward process, this recipe uses pantry staples and accessible techniques, guaranteeing that even those new to the kitchen can recreate the authentic flavors found in traditional Brazilian bakeries.
Designed for those who want a straightforward process, this recipe uses pantry staples and accessible techniques, guaranteeing that even those new to the kitchen can recreate the authentic flavors found in traditional Brazilian bakeries.
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