Coxinha is a popular Brazilian street food snack made from shredded chicken encased in dough, shaped like a teardrop, and deep-fried to golden perfection. These savory treats are a favorite at parties and gatherings, offering a deliciously crispy exterior with a flavorful and tender filling. Here’s a traditional recipe to help you make Brazilian Coxinha at home.
Ingredients:
- For the Filling:
- 500 g (1 lb) boneless, skinless chicken breasts
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tomato, chopped
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- For the Dough:
- 500 ml (2 cups) chicken broth (from cooking the chicken)
- 500 ml (2 cups) milk
- 2 tablespoons butter
- 500 g (4 cups) all-purpose flour
- Salt to taste
- For Coating and Frying:
- 2 eggs, beaten
- 2 cups bread crumbs
- Vegetable oil for frying
Instructions:
- Cook the Chicken:
- Place the chicken breasts in a large pot and cover with water. Bring to a boil and cook until the chicken is cooked through, about 15-20 minutes.
- Remove the chicken from the pot, reserving the broth, and let it cool. Once cooled, shred the chicken using two forks.
- Prepare the Filling:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the chopped tomato and cook for a few more minutes until the tomato softens.
- Stir in the shredded chicken, season with salt and pepper, and cook for a few minutes until well combined. Stir in the chopped parsley and set the filling aside to cool.
- Prepare the Dough:
- In a large pot, combine the chicken broth, milk, butter, and salt. Bring to a boil over medium heat.
- Gradually add the flour, stirring constantly until a dough forms and pulls away from the sides of the pot. Cook the dough for a few more minutes until it becomes smooth and pliable.
- Remove the dough from the pot and let it cool slightly.
- Shape the Coxinha:
- Pinch off a small piece of dough and flatten it in your hand. Place a spoonful of the chicken filling in the center.
- Fold the dough over the filling and shape it into a teardrop or drumstick shape, pinching the edges to seal. Repeat with the remaining dough and filling.
- Coat the Coxinha:
- Dip each coxinha into the beaten eggs, then roll in bread crumbs to coat evenly.
- Fry the Coxinha:
- In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Fry the coxinhas in batches until golden brown and crispy, about 4-5 minutes per batch.
- Remove from the oil and drain on paper towels.
- Serve:
- Serve the coxinhas hot, accompanied by a dipping sauce of your choice, such as ketchup, mayonnaise, or hot sauce.
Tips for Perfect Coxinha:
- Consistent Dough: Ensure the dough is smooth and pliable by cooking it thoroughly in the pot.
- Sealing the Filling: Pinch the dough well to seal the filling inside, preventing it from leaking during frying.
- Frying Temperature: Maintain the oil temperature at 350°F (175°C) for even and crispy frying.
Cultural Significance:
Coxinha is a beloved snack in Brazil, often enjoyed at birthday parties, street food stalls, and festive gatherings. Its crispy exterior and flavorful chicken filling make it a crowd-pleaser, reflecting the vibrant and diverse flavors of Brazilian cuisine.
Making Brazilian Coxinha at home allows you to enjoy a popular and delicious street food snack. These chicken-filled treats, with their crispy exterior and savory filling, are sure to become a favorite. Whether you’re preparing them for a party or simply as a treat, this traditional recipe will bring a taste of Brazil to your kitchen.