Brazilian recipe
Easy Homemade Coxinha Recipe (Coxinha prática : receita)
Master the art of making delicious, golden-brown coxinhas at home. Enjoy a light, velvety dough paired with a savory shredded chicken filling.
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Ingredients
1.5 kg cooked and shredded chicken
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
Seasoning to taste (salt, pepper, fresh herbs)
3 tbsp creamy requeijão
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 coating
Oil for deep frying
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
Seasoning to taste (salt, pepper, fresh herbs)
3 tbsp creamy requeijão
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 coating
Oil for deep frying
Where to find ingredients
You can find fresh produce, chicken, and pantry basics at local markets or general supermarkets in Port Vila. Requeijão is a specific Brazilian cream cheese; if unavailable at specialty international shops, you may use a high-fat, spreadable processed cream cheese as a substitute.
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 seasonings, sautéing for approximately 5 minutes.
- Remove from the heat, stir in the creamy requeijão, 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-high heat.
- 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 surface that has been lightly greased.
- Knead the dough until it is smooth and homogeneous, then allow it to cool slightly.
- Flatten portions of dough in your hands, place a spoonful of filling in the center, and shape into the iconic teardrop form.
- Dip each shaped coxinha first into the beaten egg, then roll it thoroughly in the breadcrumbs.
- Heat oil in a deep pot and fry the coxinhas in batches until they are uniformly golden brown.
- Remove the fried snacks and drain the excess oil on paper towels before serving.
Observations
The coxinha is a beloved Brazilian staple, perfect for gatherings, a quick afternoon snack, or as a savory treat. This simple, homemade recipe provides a straightforward guide to achieving that classic texture—a smooth, delicate dough wrapped around a rich, creamy filling.
Designed for home cooks who value efficiency without sacrificing quality, this method uses pantry staples and accessible techniques. Even if you are new to the kitchen, you will be able to replicate the authentic taste of the best bakery-style snacks.
Designed for home cooks who value efficiency without sacrificing quality, this method uses pantry staples and accessible techniques. Even if you are new to the kitchen, you will be able to replicate the authentic taste of the best bakery-style snacks.
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