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Brazilian cuisine today! I really wanted to give you a taste of Brazilian Coxinha recipe. One of the most popular Brazilian appetizers throughout the country, eaten as an entrée, as street food, or in a larger version as a single dish. Similar to Italian arancini, it’s a dough made with flour and broth, filled with seasoned frayed chicken, breaded and then fried.
History of Coxinha Recipe
Coxinha recipe is a much-loved dish in Brazil, its origin dates back to the mid-1850s in Rio de Janeiro and Paraná. Like any dish, coxinha also has its legends.
The first story goes that coxinha were first prepared for Princess Isabel’s son, who particularly loved the meat of chicken legs. But since they were not always available, were creating this kind of Brazilian croquettes that resembled chicken thighs.
The other legend is more practical, this Brazilian appetizer was created in the period of industrialization. They needed a hearty food that could be stored well and, of course, that could be prepared in large quantities at low cost, and so they began to distribute coxinha as snacks to workers at the entrance to factories. Today they are sold almost everywhere, in lanchonetes, the country’s snack bars, in restaurants.
Coxinha Preparation
First, cook the chicken breast in water, once cooked remove it from the broth and let it cool. In the original recipe, in a large pot put all the broth, oil, flavourings and once it comes to a boil added the flour. Considering the amount, I had some difficulty and several lumps, so here is a way to avoid the problem.
In the bowl of flour, pour the broth a little at a time to make a batter. In the saucepan put the rest of the broth, and all the other ingredients, once it comes to a boil pour the batter into the broth taking care to mix everything with a spatula. The batter will be ready when it becomes a firm, elastic mass. Grease the work surface and flatten the dough so that it can cool enough so that it can be kneaded by hand. Uniform the dough and place it inside plastic wrap.
Moving on to the stuffing, fray the chicken breast and set aside. In a pan, put the oil to heat and then sauté the grated onion. Once wilted put in the grated garlic and mix well, then add the tomato paste, mix well and let it flavour. Add the frayed chicken and make sure everything is mixed well. Add salt, pepper, and the seasoning, spring onion parsley and if you like chopped cilantro, mix well and then turn off the heat immediately and let it cool, lastly add the spreadable cheese.
With the obtained dough, you can make 20 Coxinhas so divide the dough and filling. Take a ball of dough and roll it out in the palm of your hand with your fingers. Take the filling and put it in the centre of the disc and close it as if to form a small pear, trying to elongate the tip by recreating the shape of a chicken thigh.
Heat some water and mix some starch into it. Take some of this batter and swipe it between your palms, take a Coxinha and make sure to cover the surface and then dip the croquette in the breadcrumbs.
Heat the frying oil and, depending on your pan, fry 2 or 3 at a time until golden brown. Serve them accompanied by a few lime slices, hot chili sauce, garlic mayonnaise or a vinaigrette, and of course with some cold beer.
Coxinha Variants
There are many coxinhas recipes for making these croquettes. The dough is prepared with flour, oil, or butter and chicken broth. In some recipes, paprika is also added. As for the filling, it’s made from chicken, garlic, onions, and tomato paste. There are recipes that call for replacing the tomato paste with fresh tomatoes made to go in a pan to dry almost to the point of caramelization, vegetables such as peas, mushrooms, or potatoes can be added. Spreadable cheese, usually Catupiry requeijão
can also be added. Of course there is a vegetarian version without meat or a substitute, typically soy-based is used.
If you liked the Coxinha Recipe, share it with your friends and discover our other recipes for delicious snacks!
Coxinha Recipe – Brazilian Chicken Croquettes
Ingredienti
Chicken Broth
- 600 g of Chicken Breast
- 2 L Water
Dough
- 1 – ½ L of Chicken Broth
- 6 Tsp of Sweet Paprika
- 6 g of Salt
- 6 g of Granulated Chicken Broth optional
- 2 Tbsp of Extra Virgin Olive Oil
- 320 g of Pastry Flour
- 50 g of Cornstarch
Stuffing
- 400 g of Chicken Breast boiled
- 1 Tbsp Lemon Juice
- 25 g of Extra Virgin Olive Oil
- 70 g of White Onions grated
- 6 g of Garlic grated
- 1 Tbsp of Triple Tomato Concentrate
- 250 g of Cream Cheese
- 1 Tbsp of Parsley
- 1 Tbsp of Chives
- ½ Tbsp of Coriander optional
For the Frying
- Breadcrumbs or panko
- 2 Tbsp of Water
- 1 tsp of Cornstarch
- Sunflower Oil for frying
Preparazione
Chicken Broth
- As a first preparation, cook 600 g of Chicken Breast in 2 L Water until the chicken is tender and can be frayed.
- When ready, remove the chicken from the stock and fray it while it's still hot; it's easier if you use a pair of forks so you don't burn yourself.
Dough
- In a large saucepan, pour 1 – ½ L of Chicken Broth, or if there is not enough, add water. Add 6 Tsp of Sweet Paprika, 6 g of Salt, 6 g of Granulated Chicken Broth and 2 Tbsp of Extra Virgin Olive Oil. Mix well and heat the broth on the stove.
- When it comes to the boil, remove the pot from the heat and gradually add, the 320 g of Pastry Flour and the 50 g of Cornstarch. Mix well with a spatula until the mixture is smooth and free of lumps.
- Put the dough back on the heat and cook over a medium heat until the dough is elastic and soft.
- Grease the work surface with oil and place the dough on the surface. Flatten the dough with a spatula to allow it to cool a little, then knead by hand to make it smooth. Wrap in plastic wrap and leave to cool to room temperature.
Chicken Stuffing
- In a frying pan pour 25 g of Extra Virgin Olive Oil and 70 g of White Onions grated, mix well and turn up the heat and brown.
- When it begins to brown, add 6 g of Garlic grated and stir to finish browning. Add 1 Tbsp of Triple Tomato Concentrate and mix well, then add 400 g of Chicken Breast and mix well.
- Once well blended and seasoned, remove from heat and add 250 g of Cream Cheese, 1 Tbsp of Parsley, 1 Tbsp of Chives, ½ Tbsp of Coriander and 1 Tbsp Lemon Juice. Mix together, season to taste and leave to cool.
Preparation of Coxinha
- Divide the stock and flour mixture into 20 portions, or if you prefer, weigh it and divide by 20 to get equal portions. Put the filling on a baking tray or plate and spread it out with a knife, also dividing it into 20 portions.
- Take a portion of the pastry and press it down with your hands to make a slightly hollow disc. Take a scoop of the filling and press it together with your fingers. Place it in the centre of the disc of dough and slowly start to close it so that the edges of the disc are sealed.
- Once closed, work it with your palms to make a croquette with the shape of a small pear. Repeat the operation for all the Coxinha.
Baking and Frying
- In a small bowl mix 2 Tbsp of Water and 1 tsp of Cornstarch and heat it in the microwave or on the stove so that it thickens slightly, in another bowl put in the breadcrumbs.
- Heat up the Sunflower Oil for frying.
- Take a little of the starch-water mixture and spread it lightly on the palms of your hands and take a coxinha so that the whole surface is moistened and then bread it in the breadcrumbs.
- When the oil is hot, fry the Coxinhas 2-3 at a time until golden brown. Once ready, drain them on paper towels.
- Serve them warm accompanied by a nice cold beer.
Note
Nutrienti
Le informazioni nutrizionali sono una stima fornita da un calcolatore nutrizionale online. Non devono essere considerate un sostituto del consiglio di un nutrizionista professionista.