Teresa's Recipes
Coxinha
Coxinha is a beloved Brazilian snack that transports you to the vibrant streets of Brazil with every bite. These delightful teardrop-shaped pastries are filled with savory shredded chicken, seasoned to perfection, and enveloped in a crispy, golden crust. Originating in the late 19th century, coxinha has become a staple at parties and gatherings, showcasing the rich culinary traditions of Brazil. Whether enjoyed as an appetizer or a snack, coxinha is sure to satisfy your cravings and impress your guests.
Ingredients
- for frying Vegetable oil
- 1 cup, for coating Breadcrumbs
- 2, beaten (for coating) Eggs
- 1/2 teaspoon Black pepper
- to taste Salt
- 2 tablespoons Butter
- 1 cup Milk
- 2 cups All-purpose flour
- 1/2 cup Chicken broth
- 2 cloves, minced Garlic
- 1, finely chopped Onion
- 2 cups, cooked and shredded Chicken breast
Dietary Notes
- Servings: 10
- Dish Type: Snack
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Calories: 250
- Fat: 15g
- Carbs: 20g
- Protein: 10g
- Sodium: 300mg
- Sugar: 1g
Instructions
- In a skillet, heat a tablespoon of vegetable oil over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant.
- Add the shredded chicken and chicken broth to the pan. Cook for about 5-7 minutes until the mixture is well combined and the liquid has evaporated. Season with salt and black pepper to taste. Remove from heat and set aside to cool.
- In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2-3 minutes, stirring constantly, until the mixture forms a paste (roux).
- Gradually add the milk to the roux, stirring continuously to avoid lumps. Cook until the mixture thickens and pulls away from the sides of the pan, about 5-7 minutes.
- Remove the saucepan from heat and let the dough cool slightly. Once cooled, knead the dough until smooth.
- Take a small portion of the dough (about the size of a golf ball) and flatten it in your palm. Place a spoonful of the chicken filling in the center and shape the dough into a teardrop shape, completely enclosing the filling. Repeat with the remaining dough and filling.
- Dip each coxinha into the beaten eggs, then roll them in breadcrumbs to ensure an even coating.
- Heat enough vegetable oil in a deep pan or fryer to submerge the coxinhas. Fry the coxinhas in batches until they are golden brown and crispy, about 4-5 minutes per batch.
- Remove the coxinhas from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve the coxinhas hot, ideally with a side of hot sauce or a tangy dipping sauce, such as aioli or chimichurri.
Tips
- For an extra kick, consider adding finely chopped jalapeños or other spices to the chicken filling.
- You can also experiment with different fillings, such as cheese or vegetables, for a unique twist.
- If you want to make a larger batch, coxinhas can be frozen before frying. Just ensure to thaw them before frying.