Brazilian recipe
Practical homemade coxinha (Coxinha)
Make Brazilian chicken croquette with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
1 e 1/2 kg de chicken cooked e desfiado
2 colheres (sopa) de olive oil
1 onion pequena chopped
2 dentes de garlic choppeds
Tempero to taste (salt, pepper, cheiro-verde)
3 colheres (sopa) de requeijao creamy
1 cup (chá) de água
2 cups (chá) de milk
2 tabletes de caldo de bacon ou costela
1/2 cup (chá) de beatta cooked e adoughda
1 colher (sopa) de butter
2 e 1/2 cups (chá) de wheat flour
Margarina para untar a forma
2 eggs batidos
Breadcrumbs para empanar
Oil para fry
2 colheres (sopa) de olive oil
1 onion pequena chopped
2 dentes de garlic choppeds
Tempero to taste (salt, pepper, cheiro-verde)
3 colheres (sopa) de requeijao creamy
1 cup (chá) de água
2 cups (chá) de milk
2 tabletes de caldo de bacon ou costela
1/2 cup (chá) de beatta cooked e adoughda
1 colher (sopa) de butter
2 e 1/2 cups (chá) de wheat flour
Margarina para untar a forma
2 eggs batidos
Breadcrumbs para empanar
Oil para fry
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, requeijao, catupiry, cassava flour, goiabada, cachaca, pacoca, coxinha and moranga are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Para o filling, aqueça o olive oil In a pan e saute o garlic e a onion choppeds
- Add o chicken desfiado e os temperos, refogando por aproximadamente 5 minutes
- Remove from the heat, mix o requeijao creamy e set aside o filling
- Em outra panela grande, combine a água, o milk, os tabletes de caldo, a beatta adoughda e a butter
- Place over the heat e let ferver
- Add a wheat flour de uma vez, mexendo vigorosamente até a dough desgrudar do fundo da panela
- Transfira a dough para uma superfície lisa e levemente untada
- Sove a dough até que fique homogênea e let esfriar um pouco
- Abra porções da dough nas mãos, coloque uma quantidade do filling e modele em formato de coxinha
- Pbake cada coxinha modelada primeiro no egg batido e, em seguida, na breadcrumbs
- Aqueça o oil In a pan funda e fry as coxinhas até brownem por igual
- Retire as coxinhas fritas e escorra o excesso de oil em papel absorvente
Observations
Practical homemade coxinha is Brazilian chicken croquette, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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