AuthorJulia ForesekCategoryAppetizers & Starters, Brazilian, Main CourseDifficultyIntermediateCook the Chicken:
Place chicken breasts in a pot with water, covering them by an inch. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 20-25 minutes.
Remove chicken, reserve the broth, and let the chicken cool. Once cool, shred it finely.
Prepare the Filling:
In a skillet, heat olive oil over medium heat. Sauté the chopped onions and garlic until they are translucent.
Add the shredded chicken, salt, pepper, and 1/2 cup of chicken broth. Cook until the mixture is moist. Stir in cream cheese and parsley. Set aside to cool.
Make the Dough:
In a large saucepan, bring 2 cups of chicken broth and butter to a boil. Reduce heat to low and add flour, stirring continuously until the dough forms a ball and pulls away from the sides of the pan. Remove from heat and let cool slightly.
Form the Coxinhas:
Once the dough is cool enough to handle, take a small portion and flatten it into a round shape with your hands. Place a spoonful of the chicken filling in the center of the dough.
Mold the dough around the filling, pinching at the top to seal and form a teardrop shape. Repeat with the remaining dough and filling.
Bread the Coxinhas:
Dip each coxinha in the beaten eggs, then roll in breadcrumbs to coat thoroughly.
Fry the Coxinhas:
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the coxinhas in batches until golden brown, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels.
Serve:
Serve hot with lime wedges or your choice of dipping sauce.
Ingredients
Directions
Cook the Chicken:
Place chicken breasts in a pot with water, covering them by an inch. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 20-25 minutes.
Remove chicken, reserve the broth, and let the chicken cool. Once cool, shred it finely.
Prepare the Filling:
In a skillet, heat olive oil over medium heat. Sauté the chopped onions and garlic until they are translucent.
Add the shredded chicken, salt, pepper, and 1/2 cup of chicken broth. Cook until the mixture is moist. Stir in cream cheese and parsley. Set aside to cool.
Make the Dough:
In a large saucepan, bring 2 cups of chicken broth and butter to a boil. Reduce heat to low and add flour, stirring continuously until the dough forms a ball and pulls away from the sides of the pan. Remove from heat and let cool slightly.
Form the Coxinhas:
Once the dough is cool enough to handle, take a small portion and flatten it into a round shape with your hands. Place a spoonful of the chicken filling in the center of the dough.
Mold the dough around the filling, pinching at the top to seal and form a teardrop shape. Repeat with the remaining dough and filling.
Bread the Coxinhas:
Dip each coxinha in the beaten eggs, then roll in breadcrumbs to coat thoroughly.
Fry the Coxinhas:
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the coxinhas in batches until golden brown, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels.
Serve:
Serve hot with lime wedges or your choice of dipping sauce.