Coxinhas
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!
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