Ingredients with Measurements:
- 2 cups of cooked and shredded chicken
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 1 cup of chicken broth
- 2 cups of all-purpose flour
- 2 cups of water
- 2 tablespoons of butter
- 1 teaspoon of salt
- 1 cup of breadcrumbs
- Vegetable oil for frying
Special equipment needed:
- Large pot for frying
- Rolling pin
- Plastic wrap
Step-by-step instructions:
1. In a large pan, sauté the onion and garlic in olive oil until translucent.
2. Add the shredded chicken and chicken broth and cook until the liquid has evaporated.
3. In a separate pot, bring the water, butter, and salt to a boil.
4. Add the flour all at once and stir vigorously until the dough forms a ball and pulls away from the sides of the pot.
5. Transfer the dough to a floured surface and knead until smooth.
6. Roll out the dough into a thin sheet and cut into circles.
7. Place a spoonful of the chicken filling in the center of each circle.
8. Fold the dough over the filling and shape into a teardrop or drumstick shape.
9. Dip each coxinha in breadcrumbs, making sure to coat evenly.
10. Heat the vegetable oil in a large pot until hot.
11. Fry the coxinhas in batches until golden brown.
12. Drain on paper towels and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
5. Temperature:
Frying temperature: 350°F
Serving size:
Makes 20 coxinhas
Nutritional information:
Calories: 220
Fat: 8g
Carbohydrates: 27g
Protein: 10g
Sodium: 380mg
Substitutions for ingredients:
- Chicken can be substituted with turkey or beef.
- Vegetable broth can be used instead of chicken broth.
- Gluten-free flour can be used instead of all-purpose flour.
Variations:
- Add cream cheese or cheddar cheese to the filling for a creamier texture.
- Add diced tomatoes or bell peppers to the filling for extra flavor.
- Use shrimp instead of chicken for a seafood twist.
Tips and tricks:
- Make sure the dough is thin enough to wrap around the filling without breaking.
- Use plastic wrap to help shape the coxinhas if needed.
- Chill the coxinhas in the fridge for 30 minutes before frying to help them hold their shape.
Storage instructions:
Coxinhas can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat coxinhas in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the coxinhas on a platter with a side of hot sauce or aioli for dipping.
Garnishes:
Garnish with chopped parsley or cilantro for a pop of color.
Pairings:
Pair with a cold beer or caipirinha for a classic Brazilian experience.
Suggested side dishes:
Serve with a side of rice and beans or a fresh salad.
Troubleshooting advice:
- If the dough is too sticky, add more flour until it reaches the right consistency.
- If the coxinhas fall apart while frying, try chilling them in the fridge for longer before frying.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F before using in the filling.
Food history:
Coxinha is a popular Brazilian snack that originated in the state of São Paulo in the 19th century. It is traditionally served at parties and celebrations.
Flavor profiles:
Coxinha has a crispy exterior and a savory filling of shredded chicken and spices.
Serving suggestions:
Serve coxinhas as an appetizer or snack at your next party or gathering.
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Region: Brazilian