Introduction
Coxinha is one of Brazil’s most popular and beloved street foods, often found at parties and snack bars across the country. These savory snacks consist of seasoned, shredded chicken encased in a soft dough, which is then shaped to resemble a chicken drumstick, coated in breadcrumbs, and deep-fried until crispy and golden. Coxinha is both comforting and flavorful, with a creamy filling that contrasts beautifully with the crunchy exterior.
Ingredients
- 500 g chicken breast (poached and shredded)
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 tablespoon cream cheese (optional)
- 1 tablespoon parsley, finely chopped
- 3 cups chicken broth (reserved from poaching the chicken)
- 2 cups all-purpose flour
- 2 eggs, beaten
- 2 cups breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
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Prepare the chicken filling:
- Poach the chicken breast in lightly salted water until fully cooked (about 15-20 minutes). Remove from the broth, shred the chicken finely, and set aside. Reserve the broth for the dough.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant (about 5 minutes). Stir in the shredded chicken, tomato paste, and parsley. Season with salt and pepper.
- Cook the mixture for 5-7 minutes, allowing the flavors to meld. Remove from heat and stir in the cream cheese for extra creaminess (optional). Set aside to cool.
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Make the dough:
- In a large saucepan, bring 3 cups of the reserved chicken broth to a boil. Gradually add the flour, stirring constantly with a wooden spoon until a dough forms and pulls away from the sides of the pan.
- Transfer the dough to a flat surface and knead it for 3-5 minutes until smooth and elastic. Let it cool slightly before handling.
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Shape the Coxinha:
- Divide the dough into golf ball-sized portions. Flatten each piece in the palm of your hand to create a disc.
- Place a spoonful of the chicken filling in the center of the dough. Gently wrap the dough around the filling, sealing it tightly. Shape each filled dough ball into a teardrop or drumstick shape by pinching the top into a point.
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Bread and fry the Coxinha:
- Dip each shaped Coxinha into the beaten eggs, then roll it in breadcrumbs, ensuring it's fully coated.
- In a deep fryer or large pot, heat vegetable oil to 180°C (350°F). Fry the Coxinha in batches until golden brown and crispy, about 4-5 minutes per batch.
- Remove with a slotted spoon and drain on paper towels.
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Serve:
- Serve the Coxinha hot, either on their own or with dipping sauces like ketchup, mayonnaise, or spicy salsa.
Health Notes
- High in Calories and Fat: Coxinha is deep-fried, which makes it high in fat and calories. Enjoy it as an occasional treat rather than a regular meal.
- Good Protein Source: The shredded chicken provides a good amount of protein, which is important for muscle maintenance and repair.
- Moderation: Due to its high cholesterol content, Coxinha should be consumed in moderation, especially by those monitoring their cholesterol levels.
- Lighter Option: For a healthier alternative, you can bake the Coxinha instead of frying to reduce fat content.
Serving Suggestions
- Dipping Sauces: Serve with a variety of dipping sauces such as ketchup, mayonnaise, or spicy salsa to enhance flavor.
- Accompaniments: Pair Coxinha with a cold Brazilian beer or a refreshing fruit juice for a more authentic experience.
- Perfect for Parties: Coxinha is ideal for parties, gatherings, or as a snack during game nights. Prepare in batches for a crowd.
- Serving Size: Serve as a hot appetizer or snack. For a larger gathering, plan on about 2-3 pieces per person.
Tips
- Dough texture: Ensure the dough is kneaded well to achieve a smooth, elastic texture that’s easy to work with when shaping the Coxinha.
- Creamy filling: Add a spoonful of cream cheese to the chicken mixture for a richer, creamier filling.
- Oil temperature: Make sure the oil is at the right temperature before frying (around 180°C) to achieve a crispy exterior without making the Coxinha greasy.
- Freezing option: Coxinha can be frozen after shaping and before frying. Simply freeze them on a tray, then transfer to a sealed bag. Fry directly from frozen when needed, adding a few minutes to the frying time.
