Brazilian flair coxinha is one of the most popular street foods in Brazil and it’s traditionally molded into the shape of a chicken leg filled with shredded chicken and deep fried. By the way, coxinha (pronounced co-SHEEN-ya) means “little chicken drumsticks” in Portuguese.
Coxinha reminds me of croquettes. The texture of the dough is soft and moist, but the outside is crispy. It’s delicious!! I love to eat it with an iced cold beer or caipirinha. Either one is just perfect!!
This delicious snack is served in bars, at birthday parties… it’s one of Brazil’s signature foods.
I read this article “The Story Behind Seattle’s Obsession With Craftsman Homes”. It reminded me of when I came here for the first time and fell in love with this gray but beautiful city. I remember driving around and fell in love with the style of the houses, the Pike Place Market and the people. I left this city saying to everyone that I knew that I would move to Seattle in the next couple of years. In July, it’s going to be five years that I’ve been living here. Sometimes, I can’t believe that!! Time flies!
- 2 cups chicken stock
- 2 tablespoons of butter
- 2 cups of flour
- Salt and pepper to taste
- 1 tablespoon of oil
- 2 cooked chicken breasts, shredded
- 1 onion, finely chopped
- 3 cloves of garlic
- 2 tablespoons cilantro finely chopped
- Salt and black pepper to taste
- 3 cups of chicken stock
- Heat the chicken stock (combined with whatever is left from the chicken) with butter and salt.
- Once boiling, place the flour in slowly and stir well, until a smooth ball of dough forms and comes unglued from the bottom of the pot.
- Then place the dough in a greased and smooth surface and let cool, but not cold.
- Knead the dough while it's still warm, until silky and smooth.
- Sauté onion, garlic in oil until soft.
- Add the chicken.
- Season to taste.
- Let the chicken cook until tender.
- Set chicken aside to cool, and strain the broth.
- Reserve broth.
- Shred the chicken into very small pieces.
- Mix with the diced cilantro.
- To shape the coxinhas, take a piece of the dough about the size of a golf ball with floured hands.
- Add the chicken filling inside the ball of dough, and press the dough closed around the filling.
- Shape into an approximate drumstick/little pear shape.
- Whisk the eggs together in a bowl.
- Place the bread crumbs in a bowl and season with salt and pepper.
- Dip the coxinhas in the egg, then in the breadcrumbs to coat.
- Set aside on a pan with paper.
- Fill a saucepan with enough oil to cover the coxinhas.
- Heat the oil and fry the coxinhas in batches, until they're golden light brown.
- Place the fried coxinhas on a plate covered with paper towels to absorb the excess of oil.
Beijos and Tchau!