Coxinhas
Coxinhas are a popular Brazilian snack, known for their deliciously crispy exterior. They consist of a soft, doughy shell made with chicken stock and flour, enveloping a moist and flavorful filling of finely shredded chicken. These fritters can be made in various sizes, from bite-sized for party snacks to larger portions for a fulfilling meal. Often enjoyed with hot sauce, they offer a delightful combination of textures and flavors, making them a beloved treat in Brazilian cuisine.
Coxinhas (Brazilian Chicken Fritters)
Ingredients
Filling
- 2 boneless chicken breast halves
- 1 tbsp vegetable oil
- 1 tbsp grated onion
- 1 small garlic clove minced
- 1½ tsp annatto powder
- 1 tbsp finely chopped parsley
- 1 tbsp finely chopped scallion
- salt and pepper to taste
Dough
- 2 c. chicken stock
- 2 % c. flour
- 2 tbsp powdered milk
- 2 tbsp butter room temperature
- 1 tsp salt
Molding and Frying
- 1 egg white
- 1 cup fine bread crumbs or panko
- vegetable oil for frying
Instructions
Filling
- Cook chicken in about 3 cups of water.
- Reserve 2 cups of the cooking liquid to prepare the dough.
- Finely shred chicken.
- Heat oil in a saucepan, add onion, then garlic and then annatto.
- Fry until golden brown.
- Add shredded chicken and about 3 tablespoons cooking liquid; the chicken should be moist, but not runny.
- Turn off the heat and add chopped herbs.
- Season to taste with salt and pepper.
Dough
- Process all ingredients in a food processor until smooth.
- Cook in a heavy pan, over medium heat, stirring constantly until the dough forms a ball that pulls away from the sides of the pan (make sure there are no wet spots in the dough).
- Let it cool and use to mold the coxinhas.
Molding and Frying
- Take a portion of dough about the size of a golf ball and flatten into a disk about 4 inch thick.
- Mound a teaspoon of filling in the center; don’t let the filling touch the edges of the dough.
- Carefully mold the dough around the filling, forming a pear-shaped bundle.
- Make sure the filling is well sealed in the dough, smooth the surface and removed excess dough from the top.
- Use your hands to spread a thin layer of egg white on the coxinha and dip in bread crumbs.
- Fry in hot oil until golden brown; drain on paper towels.
Notes
A golden, crispy exterior surrounds a layer of soft dough filled with lightly seasoned, moist shredded chicken. Coxinhas can be molded as big, individual pieces (virtually a meal), or bite-sized for parties. Some people eat them dotting each bite with hot sauce. Ground coriander or poultry seasoning can be substituted for annatto.