Brazil / Snacks
Coxinha
Deep-fried teardrops of cooked dough with a chicken filling, shaped like a drumstick.
Ingredients
- Chicken breast600 g
- Flour500 g
- Chicken stock700 ml
- Butter60 g
- Catupiry or cream cheese200 g
- Onion1
- Garlic3 cloves
- Tomato paste1 tbsp
- Eggs3
- Breadcrumbs300 g
- Parsley30 g
- Oil for frying1 1/2 l
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Poach the chicken in salted water for twenty minutes, lift it out and pull it into threads. Keep the broth.
Fry the onion and garlic, add the chicken, tomato paste, parsley and salt and cook five minutes.
Bring the broth and butter to the boil, add all the flour at once and work it on the heat for five minutes.
Turn the dough onto the table and knead it by hand until it is smooth and stops sticking.
Flatten a piece of dough on your palm, add filling and a little catupiry, seal it and draw it into a teardrop with a point.
Coat in egg and crumbs, repeat once more and chill them twenty minutes.
Fry in batches at 175 °C for four minutes, to a deep gold.
