Coxinha is a very popular Brazilian street food and it is also served during any birthday celebration and gatherings. Basically is a delicious savoury pastry filled with spiced shredded chicken breast, battered and fried. The literal translation of Coxinha is “thigh” and that is because the snacks are hand shaped into a chicken drumstick form – it is not so easy to shape, it requires a bit of practice to get it perfect but you can always roll it in balls instead. If you want to go for the traditional shape, check out this weird but helpful video on internet – it is in Portuguese but I does not matter, all you need is to pay attention to how she is rolling it: http://www.youtube.com/watch?v=E9Ll2yQ_Mns There are many different recipes for Coxinha and today I am sharing the way I make at my home. Enjoy it!
Coxinha (Brazilian Chicken Snack)
Yields about 20
1/2l chicken stock
350g White Plain Flour
100g Potato cooked and mashed (use it while still warm)
1/2 teaspoon of salt
4 garlic cloves chopped
1 Whole Red Chili
3 Bay Leaves
1 Chicken Breast, no skin, cooked and shredded
3 cloves of garlic crushed
1 Onion chopped thinly
3 tablespoons parsley thinly chopped
100g of cream cheese
1 Tablespoon of oil
Salt and Pepper to taste
Salt and Pepper to Taste
Oil to Fry
First prepare the Filling. In a large skillet heat the oil, stir in the onion and garlic and cook until it starts to go brown. Stir in the chicken and season to your taste. Let it fry for some minutes. Put it in a bowl, stir in the parsley and let it cool down. When completely cool mix in the cream cheese.
For the dough, in a large pot melt the butter, mix up the olive oil, stir in the garlic and the bay leaves – stir fry until garlic is gold. Add the chicken stock, the red chilli, the salt and bring it to boil. Take it out of the heat, add salt and pepper to your taste (it is very savoury in Brazil) and leave it covered cooling down and infusing the flavors for about half of an hour.
Sieve the broth and bring it to boil again. When boiling, add the white flour all at once and stir vigorously cooking for 2-3 minutes.
Pour the stiff dough in a clean surface and add the mashed potato kneading all really well while still warm until the dough is smooth.
To shape the coxinhas, take a piece of the dough about the size of a golf ball with floured hands. Roll it into flat disk, put a generous tablespoon of the filling in the middle and put the borders together shaping into a drumstick shape.
For the batter, in a bowl, whisk the egg with the milk. Place the bread crumbs in separate shallow pan and season with salt and pepper.
Dip the coxinhas in the egg, then in the breadcrumbs to coat.
Fill a heavy-bottomed pot with enough oil to cover the coxinhas. Heat the oil to 180C. Fry the coxinhas in batches until deep golden brown.
Drain in a paper towel and serve it hot.