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.
- 2In 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.
- 3In 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.
- 4Once cooked, remove the chicken, shred it finely, and set aside.
- 5Once cooked, remove the chicken, shred it finely, and set aside.
- 6Once cooked, remove the chicken, shred it finely, and set aside.
- 7In a pan, melt butter and sauté the onion and garlic until soft.
- 8In a pan, melt butter and sauté the onion and garlic until soft.
- 9In a pan, melt butter and sauté the onion and garlic until soft.
- 10Add the shredded chicken, salt, pepper, and paprika, then mix in the cream cheese until well combined.
- 11Add the shredded chicken, salt, pepper, and paprika, then mix in the cream cheese until well combined.
- 12Add the shredded chicken, salt, pepper, and paprika, then mix in the cream cheese until well combined.
- 13Set aside to cool.
- 14Set aside to cool.
- 15Set aside to cool.
- 16In a pan, bring the chicken stock, butter, and salt to a boil.
- 17In a pan, bring the chicken stock, butter, and salt to a boil.
- 18In a pan, bring the chicken stock, butter, and salt to a boil.
- 19Stir in mashed potato until smooth.
- 20Stir in mashed potato until smooth.
- 21Stir in mashed potato until smooth.
- 22Reduce heat and add the flour all at once, stirring constantly until a smooth dough forms.
- 23Reduce heat and add the flour all at once, stirring constantly until a smooth dough forms.
- 24Reduce heat and add the flour all at once, stirring constantly until a smooth dough forms.
- 25Cook for 2 minutes, then transfer to a work surface and knead until warm and pliable.
- 26Cook for 2 minutes, then transfer to a work surface and knead until warm and pliable.
- 27Cook for 2 minutes, then transfer to a work surface and knead until warm and pliable.
- 28Take a small piece of dough, flatten it in your hand, and fill with a spoonful of the chicken mixture.
- 29Take a small piece of dough, flatten it in your hand, and fill with a spoonful of the chicken mixture.
- 30Take a small piece of dough, flatten it in your hand, and fill with a spoonful of the chicken mixture.
- 31Shape into a teardrop by pinching the top.
- 32Shape into a teardrop by pinching the top.
- 33Shape into a teardrop by pinching the top.
- 34Dip each coxinha into the beaten eggs, then coat in breadcrumbs.
- 35Dip each coxinha into the beaten eggs, then coat in breadcrumbs.
- 36Dip each coxinha into the beaten eggs, then coat in breadcrumbs.
- 37Heat oil to 180°C and deep-fry until golden brown and crispy.
- 38Heat oil to 180°C and deep-fry until golden brown and crispy.
- 39Heat oil to 180°C and deep-fry until golden brown and crispy.
- 40Drain on paper towels.
- 41Drain on paper towels.
- 42Drain on paper towels.
- 43To make the hot sauce, add the red bell pepper, onion, tomatoes, chili peppers, ginger, lemon juice, olive oil, and vinegar to a blender.
- 44To make the hot sauce, add the red bell pepper, onion, tomatoes, chili peppers, ginger, lemon juice, olive oil, and vinegar to a blender.
- 45To make the hot sauce, add the red bell pepper, onion, tomatoes, chili peppers, ginger, lemon juice, olive oil, and vinegar to a blender.
- 46Blend until smooth or slightly chunky.
- 47Blend until smooth or slightly chunky.
- 48Blend until smooth or slightly chunky.
- 49Heat olive oil in a pan over medium heat, add the blended mixture, and cook for 5–7 minutes until softened.
- 50Heat olive oil in a pan over medium heat, add the blended mixture, and cook for 5–7 minutes until softened.
- 51Heat olive oil in a pan over medium heat, add the blended mixture, and cook for 5–7 minutes until softened.
- 52Stir in salt to taste, then simmer for another 2–3 minutes.
- 53Stir in salt to taste, then simmer for another 2–3 minutes.
- 54Stir in salt to taste, then simmer for another 2–3 minutes.
Ingredients
- 2 x chicken breast
- 2 x chicken breast
- 2 x chicken breast
- 1 small onion, finely chopped
- 1 small onion, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cloves garlic, minced
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tbsp butter
- 1 tbsp butter
- 100 g cream cheese
- 100 g cream cheese
- 100 g cream cheese
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp black pepper
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 0.5 tsp paprika
- 0.5 tsp paprika
- 500 ml chicken stock (from poaching the chicken)
- 500 ml chicken stock (from poaching the chicken)
- 500 ml chicken stock (from poaching the chicken)
- 2 tbsp butter
- 2 tbsp butter
- 2 tbsp butter
- 250 g plain flour
- 250 g plain flour
- 250 g plain flour
- 200 g mashed potato
- 200 g mashed potato
- 200 g mashed potato
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp salt
- 2 eggs, beaten
- 2 eggs, beaten
- 2 eggs, beaten
- 200 g breadcrumbs
- 200 g breadcrumbs
- 200 g breadcrumbs
- 180 °C vegetable oil
- 180 °C vegetable oil
- 180 °C vegetable oil
- 1 red bell pepper, chopped
- 1 red bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 1 medium onion, chopped
- 1 medium onion, chopped
- 2 plum tomatoes, chopped
- 2 plum tomatoes, chopped
- 2 plum tomatoes, chopped
- 1 red chili peppers, chopped
- 1 red chili peppers, chopped
- 1 red chili peppers, chopped
- 1 tsp ginger, grated
- 1 tsp ginger, grated
- 1 tsp ginger, grated
- 2 tbsp lemon juice
- 2 tbsp lemon juice
- 2 tbsp lemon juice
- 0.25 cup extra virgin olive oil
- 0.25 cup extra virgin olive oil
- 0.25 cup extra virgin olive oil
- 2 tbsp cider vinegar
- 2 tbsp cider vinegar
- 2 tbsp cider vinegar
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
Equipment
large potknifeblenderpanwhiskwooden boardmetal strainermeasuring jugbaking tray