Ingredients with Measurements:
- 1 pound cooked and shredded chicken
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 cup milk
- 1 cup breadcrumbs
- 2 eggs, beaten
- Vegetable oil for frying
Special Equipment Needed:
- Large pot for frying
- Mixing bowls
- Wooden spoon
- Piping bag or plastic bag with a corner cut off
Step-by-Step Instructions:
1. In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until soft, about 5 minutes.
2. Add shredded chicken, chicken broth, paprika, chili powder, cumin, and salt. Cook for 10 minutes, stirring occasionally, until the mixture is thick and most of the liquid has evaporated.
3. Remove from heat and let cool.
4. In a separate saucepan, heat milk over medium heat until it starts to simmer.
5. Add flour and stir continuously until the mixture forms a ball and pulls away from the sides of the pan.
6. Remove from heat and let cool.
7. Once both mixtures have cooled, combine them and mix well.
8. Using a piping bag or plastic bag with a corner cut off, pipe the mixture into small cone shapes.
9. Dip each cone in beaten egg, then coat in breadcrumbs.
10. Heat vegetable oil in a large pot over medium-high heat.
11. Fry the coxinhas until golden brown, about 3-4 minutes per side.
12. Remove from oil and place on paper towels to drain excess oil.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes approximately 20 coxinhas
Nutritional information:
Calories per serving: 150
Fat: 7g
Carbohydrates: 14g
Protein: 8g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of shredded chicken.
- Vegetable broth can be used instead of chicken broth.
- Gluten-free flour can be used instead of all-purpose flour.
- Gluten-free breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add chopped jalapenos or hot sauce for extra spice.
- Use different spices such as curry powder or garam masala for a different flavor.
- Add cheese to the filling for a creamy texture.
Tips and Tricks:
- Make sure the chicken mixture is thick enough to hold its shape when piped.
- Keep the oil at a consistent temperature to ensure even frying.
- Use a slotted spoon or spider to remove the coxinhas from the oil.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve on a platter with a dipping sauce such as ranch or hot sauce.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Pair with a cold beer or a refreshing caipirinha cocktail.
Suggested Side Dishes:
Serve with a side of rice and beans or a fresh salad.
Troubleshooting Advice:
- If the mixture is too wet to hold its shape, add more flour.
- If the mixture is too dry, add more chicken broth.
Food Safety Advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Use separate cutting boards and utensils for raw chicken to avoid cross-contamination.
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 chicken thigh.
Flavor Profiles:
Spicy, savory, and crispy.
Serving Suggestions:
Serve as an appetizer or snack.
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Region: Brazilian