Coxinhas

Name: Coxinhas
Total time: 60 min
Yield: 10 servings
Cuisine: Brazilian
Ingredients: 2 chicken breast; 500 ml chicken stock; 1 bay leaves; 1 tsp salt; 0.5 tsp peppercorns; 1 small onion; 2 garlic cloves; 1 tbsp butter; 100 g cream cheese; 0.5 tsp black pepper; 0.5 tsp paprika; 2 tbsp butter; 250 g plain flour; 200 g mashed potato; 0.5 tsp salt; 2 eggs; 200 g breadcrumbs; 1 vegetable oil; 1 red bell pepper; 1 medium onion; 2 plum tomatoes; 2 red chili peppers; 1 tsp ginger; 2 tbsp lemon juice; 0.25 cup extra virgin olive oil; 2 tbsp cider vinegar

Serves 10

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Coxinhas

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Serves 10

Directions

1In a large pot, add chicken breast, chicken stock, bay leaves, salt, and peppercorns. Bring to a boil, then reduce to a simmer until the chicken is fully cooked.
2Once cooked, remove the chicken, shred it finely, and set aside.
3In a pan, melt butter and sauté the onion and garlic until soft.
4Add the shredded chicken, salt, pepper, and paprika, then mix in the cream cheese until well combined. Set aside to cool.
5In a pan, bring the chicken stock, butter, and salt to a boil. Stir in mashed potato until smooth.
6Reduce heat and add the flour all at once, stirring constantly until a smooth dough forms.
7Cook for 2 minutes, then transfer to a work surface and knead until warm and pliable.
8Take a small piece of dough, flatten it in your hand, and fill with a spoonful of the chicken mixture. Shape into a teardrop by pinching the top.
9Dip each coxinha into the beaten eggs, then coat in breadcrumbs.
10Heat oil to 180°C and deep-fry until golden brown and crispy. Drain on paper towels.

Ingredients

2 chicken breast
500 ml chicken stock
1 bay leaves
1 tsp salt
0.5 tsp peppercorns
1 small onion
2 garlic cloves
1 tbsp butter
100 g cream cheese
0.5 tsp black pepper
0.5 tsp paprika
2 tbsp butter
250 g plain flour
200 g mashed potato
0.5 tsp salt
2 eggs
200 g breadcrumbs
1 vegetable oil
1 red bell pepper
1 medium onion
2 plum tomatoes
2 red chili peppers
1 tsp ginger
2 tbsp lemon juice
0.25 cup extra virgin olive oil
2 tbsp cider vinegar

Equipment

large potknifeblenderpanwhiskbaking sheetpotato masher

Tips

In a large pot, add chicken breast, chicken stock, bay leaves, salt, and peppercorns. Bring to a boil, then reduce to a simmer until the chicken is fully cooked.
Once cooked, remove the chicken, shred it finely, and set aside.
In a pan, melt butter and sauté the onion and garlic until soft.
Add the shredded chicken, salt, pepper, and paprika, then mix in the cream cheese until well combined.
Set aside to cool.
In a pan, bring the chicken stock, butter, and salt to a boil.
Stir in mashed potato until smooth.
Reduce heat and add the flour all at once, stirring constantly until a smooth dough forms.
Cook for 2 minutes, then transfer to a work surface and knead until warm and pliable.
Take a small piece of dough, flatten it in your hand, and fill with a spoonful of the chicken mixture.
Shape into a teardrop by pinching the top.
Dip each coxinha into the beaten eggs, then coat in breadcrumbs.
Heat oil to 180°C and deep-fry until golden brown and crispy.
Drain on paper towels.
To Make the Hot Sauce add the red bell pepper, onion, tomatoes, chilli peppers, ginger, lemon juice, olive oil, and vinegar to a blender. Blend until smooth or slightly chunky.
Heat olive oil in a pan over medium heat, add the blended mixture, and cook for 5–7 minutes until softened.
Stir in salt to taste, then simmer for another 2–3 minutes.
Enjoy!

Coxinhas

Coxinhas

Directions

Ingredients

Equipment

Tips

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