> Recipes > Chicken breast

Brazilian chicken coxinha

Brazilian coxinha

Brazilian chicken coxinha

  • Snack
  • medium
  • makes 30
  • 2 hours 30 minutes, plus chilling time

PT2H30M

Why not try?

1
Add a splash of oil to a frying pan and place over a medium heat. Once hot, add the carrot and half of the diced onion and sweat for 2-3 minutes
  • dende oil, for frying
  • 1 carrot, finely chopped
  • 1 onion, finely diced
2
Add the bay leaves, cold chicken stock and chicken breasts to the pan and bring to the boil. Reduce to a simmer and cook for 15-20 minutes
  • 2 bay leaves
  • 480ml of chicken stock
  • 750g of chicken breast
3
Remove from the liquor and allow to cool. Once cool enough to handle, shred into pieces using your hands and place in a mixing bowl. Pass the cooking liquor through a sieve and reserve
4
Add the lime juice and cream cheese to the mixing bowl. In a small frying pan, add the butter and sweat the remaining diced onion for 2-3 minutes, then add the garlic and sweat for a further 1-2 minutes. Tip into the chicken mix, stir to combine and season to taste
  • 1 onion, finely diced
  • 2 tbsp of butter
  • 2 garlic cloves, finely chopped
  • salt
  • pepper
  • 1 lime, juiced
  • 225g of cream cheese, preferably Brazilian Catupiry
5
Measure out 360ml of the strained chicken liquor - top up with water if you don't have enough. Bring the liquid to the boil, gradually stir in the flour and cook for 2-3 minutes, stirring vigorously as you go
  • 360g of plain flour
6
Once the mix resembles a stiff dough, cook for a further 5 minutes, constantly moving the dough around the pan. Remove from the pan, then set aside in the fridge for 1 hour
7
To form the coxinhas, coat your hands in flour and roll the chilled dough into golfball-sized balls. Hollow out the middle of each and press 1 1/2 teaspoons of chicken filling into each ball. Carefully press the dough around the filling so it is totally encased
8
Flour your hands again and gently roll the balls between your fingers to create the distinctive pear shape. Add the eggs to a bowl and the breadcrumbs to another, then dip each coxinha into the egg mix, followed by the breadcrumbs to coat. Once they are all coated, set aside in the fridge for 1 hour to chill
  • 2 eggs
  • 350g of breadcrumbs, seasoned with salt and pepper
9
Deep-fry the coxinhas in batches at 160°C until golden brown all over. Serve warm

Ingredients

Metric

Imperial

Comments ()

Brazilian chicken coxinha

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...