coxinha
Discover how to make the perfect coxinha! This Brazilian delight is crispy on the outside and savory on the inside. 🍗✨
Ingredients
Dough
- 2 cups all-purpose flour Ensure good quality for best texture.
- 4 tablespoons unsalted butter Adds richness to the dough.
- 1 cup chicken broth Homemade is best for flavor.
Filling
- 2 cups cooked chicken Shredded.
- 1 small onion Finely chopped.
- 2 cloves garlic Minced.
- 1/2 cup cream cheese For extra creaminess.
- 1/4 cup fresh parsley Chopped.
- to taste salt and pepper For seasoning.
Coating
- 1 cup breadcrumbs For coating.
- 2 eggs beaten For egg wash.
- as needed oil for frying Heat to 350°F (175°C).
Instructions
Prepare the Dough
- In a saucepan, combine 2 cups of chicken broth, 1 tablespoon of butter, and a pinch of salt. Bring it to a gentle boil. Once boiling, gradually add 2 cups of flour, stirring continuously. Cook for about 5 minutes until the dough pulls away from the sides of the pan.
Let it Cool
- Transfer the dough to a floured surface and let it cool for about 10-15 minutes.
Prepare the Filling
- While the dough cools, shred 2 cups of cooked chicken. In a skillet, sauté 1 chopped onion and 2 cloves of minced garlic until fragrant. Add the chicken, 1 teaspoon of paprika, and salt to taste. Mix well and let it cool.
Shape the Coxinha
- Once the dough is cool, take a small piece (about the size of a golf ball) and flatten it in your palm. Place a spoonful of the chicken filling in the center. Fold the dough over the filling and pinch the edges to seal. Form it into a teardrop shape.
Coat the Coxinha
- Prepare a breading station with one bowl of beaten eggs and another with breadcrumbs. Dip each coxinha in the egg, then coat it with breadcrumbs.
Fry the Coxinha
- Heat oil in a deep pan to 350°F (175°C). Fry the coxinhas in batches until golden brown, about 4-5 minutes.
Drain and Serve
- Once golden, remove the coxinhas and place them on paper towels to drain excess oil. Serve them hot with your favorite dipping sauce.