Ingredients with Measurements:
- 1 cup cooked and shredded chicken
- 1 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup chopped onion
- 1/4 cup chopped parsley
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 egg, beaten
- 1 cup breadcrumbs
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the cooked and shredded chicken to the skillet and stir to combine.
4. Add the chicken broth to the skillet and bring to a boil. Reduce the heat and simmer for 5 minutes.
5. Add the all-purpose flour to the skillet and stir until a dough forms.
6. Remove the skillet from the heat and stir in the grated parmesan cheese, shredded mozzarella cheese, chopped parsley, salt, and pepper.
7. Allow the dough to cool for 5 minutes.
8. Using your hands, shape the dough into small balls, about the size of a golf ball.
9. Dip each ball into the beaten egg and then roll in the breadcrumbs.
10. Place the balls onto a baking sheet lined with parchment paper.
11. Bake the coxinhas for 20-25 minutes or until golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes approximately 20 coxinhas
Nutritional information:
Calories per serving: 120
Fat per serving: 5g
Carbohydrates per serving: 12g
Protein per serving: 7g
Substitutions for ingredients:
- Instead of chicken, you can use shredded turkey or beef.
- Instead of all-purpose flour, you can use gluten-free flour.
- Instead of chicken broth, you can use vegetable broth.
Variations:
- Add chopped jalapeños or red pepper flakes for a spicy kick.
- Add chopped sun-dried tomatoes or roasted red peppers for a burst of flavor.
- Use different types of cheese, such as cheddar or gouda.
Tips and tricks:
- Make sure the dough is cool before shaping into balls.
- If the dough is too sticky, add more flour.
- To make the coxinhas extra crispy, spray them with cooking spray before baking.
Storage instructions:
Store the coxinhas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the coxinhas in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
Serve the coxinhas on a platter with a side of marinara sauce or ranch dressing for dipping.
Garnishes:
Garnish with chopped parsley or grated parmesan cheese.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Garlic roasted potatoes
- Grilled asparagus
- Roasted Brussels sprouts
Troubleshooting advice:
- If the dough is too dry, add more chicken broth.
- If the coxinhas are not crispy enough, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Wash your hands before and after handling raw chicken.
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 into a teardrop shape.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve as an appetizer or snack.
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Region: Brazilian