Brazilian recipe
Home-style Coxinha: A Simple Recipe (Coxinha)
Master the art of making authentic Brazilian coxinhas at home with this straightforward recipe, featuring a silky dough and a flavorful, creamy chicken filling.
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Ingredients
1 1/2 kg boiled and shredded chicken
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
Salt, pepper, and chopped fresh parsley to taste
3 tablespoons requeijão cremoso
1 cup water
2 cups milk
2 bouillon cubes (bacon or rib flavor)
1/2 cup cooked and mashed potato
1 tablespoon butter
2 1/2 cups all-purpose flour
Margarine for greasing
2 eggs, beaten
Breadcrumbs for breading
Vegetable oil for frying
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
Salt, pepper, and chopped fresh parsley to taste
3 tablespoons requeijão cremoso
1 cup water
2 cups milk
2 bouillon cubes (bacon or rib flavor)
1/2 cup cooked and mashed potato
1 tablespoon butter
2 1/2 cups all-purpose flour
Margarine for greasing
2 eggs, beaten
Breadcrumbs for breading
Vegetable oil for frying
Where to find ingredients
You can source these ingredients at any major Kampala supermarket or local fresh produce market. For the shredded chicken, fresh poultry from a local butcher is recommended. Look for high-quality all-purpose flour in the baking aisle. Requeijão cremoso and Brazilian bouillon cubes may be found in specialty import sections or larger city markets; as a substitute, you may use a high-quality cream cheese or a concentrated chicken stock cube if necessary.
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 about 5 minutes.
- Remove from heat, mix 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 pan.
- Transfer the dough to a smooth, lightly greased surface.
- Knead the dough until smooth and allow it to cool slightly.
- Flatten portions of the dough in your hands, place a spoonful of filling in the center, and shape into the classic teardrop form.
- Dip each shaped coxinha into the beaten eggs, then coat thoroughly with breadcrumbs.
- Heat oil in a deep pan and fry the coxinhas until they are golden brown on all sides.
- Remove the fried coxinhas and drain them on paper towels to remove excess oil.
Observations
The coxinha holds a special place in the heart of Brazilian street food culture, celebrated at gatherings, as a hearty snack, or as a quick treat. This simplified home-style recipe breaks down the process into easy-to-follow steps, allowing you to achieve that classic soft texture and savory filling right in your own kitchen.
Perfect for those looking to replicate the quality of a local padaria, this method uses accessible ingredients and fundamental techniques. Even if you are new to making snacks from scratch, you will find this process reliable and the results incredibly rewarding.
Perfect for those looking to replicate the quality of a local padaria, this method uses accessible ingredients and fundamental techniques. Even if you are new to making snacks from scratch, you will find this process reliable and the results incredibly rewarding.
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