Ingredients with Measurements:
- 2 cups of cooked and shredded chicken
- 1 cup of all-purpose flour
- 1 cup of chicken broth
- 1/2 cup of grated parmesan cheese
- 1/2 cup of shredded cheddar cheese
- 1/2 cup of chopped cooked bacon
- 2 tablespoons of butter
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 eggs
- 1 cup of breadcrumbs
Special equipment needed:
- Deep fryer or large pot for frying
Step-by-step instructions:
1. In a large bowl, mix together the cooked chicken, parmesan cheese, cheddar cheese, and chopped bacon. Set aside.
2. In a medium saucepan, melt the butter over medium heat. Add the flour and stir until smooth. Gradually add the chicken broth, stirring constantly, until the mixture thickens and forms a ball.
3. Remove the saucepan from the heat and let it cool for a few minutes. Add the salt and black pepper, then beat in the eggs one at a time, mixing well after each addition.
4. Add the chicken mixture to the saucepan and mix well.
5. Using your hands, form the mixture into small cone-shaped balls, about the size of a golf ball.
6. Roll each ball in breadcrumbs until completely coated.
7. Heat the oil in a deep fryer or large pot to 350°F.
8. Fry the coxinhas in batches until golden brown, about 5-7 minutes.
9. Remove the coxinhas from the oil and place them on paper towels to drain excess oil.
10. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Oil temperature: 350°F
Serving size:
Makes about 20 coxinhas
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 12g
Protein: 11g
Substitutions for ingredients:
- Cooked turkey or pork can be substituted for the chicken.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Gouda or mozzarella cheese can be used instead of cheddar cheese.
Variations:
- Add chopped jalapeños or hot sauce for a spicy kick.
- Use different types of cheese for a different flavor.
- Add chopped herbs such as parsley or cilantro for added freshness.
Tips and tricks:
- Make sure the oil is at the correct temperature before frying to ensure even cooking.
- Use a slotted spoon or spider to remove the coxinhas from the oil to avoid burning yourself.
- Serve with a dipping sauce such as ranch or barbecue sauce.
Storage instructions:
Leftover coxinhas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the coxinhas in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the coxinhas on a platter and garnish with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
- Serve with a side salad for a lighter meal.
- Pair with a cold beer or sparkling wine for a fun appetizer.
Suggested side dishes:
- Side salad
- Roasted vegetables
- French fries
Troubleshooting advice:
- If the coxinhas are falling apart when frying, add more breadcrumbs to the mixture to help bind it together.
- If the coxinhas are not crispy enough, increase the frying time by a few minutes.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before using in the recipe.
- Use a thermometer to check the oil temperature to avoid burning yourself or starting a fire.
Food history:
Coxinha is a popular Brazilian snack that originated in the state of São Paulo in the 19th century. It is traditionally made with shredded chicken and shaped like a teardrop or chicken drumstick.
Flavor profiles:
Savory, cheesy, and salty with a crispy breadcrumb coating.
Serving suggestions:
Serve as an appetizer or snack.
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Region: Brazilian