Receita
Chudda's Cuisine/Lounge
Mar 29, 2016
10 Comments

BRAZILIAN FLAIR COXINHA

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.

BRAZILIAN FLAIR COXINHA

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.

BRAZILIAN FLAIR COXINHA

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!

BRAZILIAN FLAIR COXINHA
 
Ingredients
  • DOUGH
  • 2 cups chicken stock
  • 2 tablespoons of butter
  • 2 cups of flour
  • Salt and pepper to taste
  • Breadcrumbs
  • Oil
  • FILLING
  • 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
Instructions
  1. DOUGH
  2. Heat the chicken stock (combined with whatever is left from the chicken) with butter and salt.
  3. 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.
  4. Then place the dough in a greased and smooth surface and let cool, but not cold.
  5. Knead the dough while it's still warm, until silky and smooth.
  6. FILLING
  7. Sauté onion, garlic in oil until soft.
  8. Add the chicken.
  9. Season to taste.
  10. Let the chicken cook until tender.
  11. Set chicken aside to cool, and strain the broth.
  12. Reserve broth.
  13. Shred the chicken into very small pieces.
  14. Mix with the diced cilantro.
  15. Assemble
  16. To shape the coxinhas, take a piece of the dough about the size of a golf ball with floured hands.
  17. Add the chicken filling inside the ball of dough, and press the dough closed around the filling.
  18. Shape into an approximate drumstick/little pear shape.
  19. Whisk the eggs together in a bowl.
  20. Place the bread crumbs in a bowl and season with salt and pepper.
  21. Dip the coxinhas in the egg, then in the breadcrumbs to coat.
  22. Set aside on a pan with paper.
  23. Fill a saucepan with enough oil to cover the coxinhas.
  24. Heat the oil and fry the coxinhas in batches, until they're golden light brown.
  25. Place the fried coxinhas on a plate covered with paper towels to absorb the excess of oil.

BRAZILIAN FLAIR COXINHABeijos and Tchau!

 

Ludmilla Ramos and Marilyn Chudda
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10 comentários
  1. ginger and scotch - 29/03/2016 - 16h27

    The coxinhas look scrumptions! I’ve never thought of using chicken stock for dough but that must make it taste all the more better.

  2. The coxinha look so adorable! And tasty. 🙂 These are something I need to try next time I have some leftover chicken breast.

  3. Laura | Wandercooks - 29/03/2016 - 19h52

    Oooh these look delicious, I can imagine a whole tray of those disappearing like magic around our place haha. Do you ever come across these with different flavour/filling combinations?

  4. Jillian Wade - 29/03/2016 - 20h56

    I had never heard of these before!, but they look right up my alley especially with the chicken and cilantro filling!

  5. Mark, Compass & Fork - 29/03/2016 - 21h02

    One of our favorite activities when traveling is to enjoy the local street fare. I haven’t been to Brazil but this looks like a reason to visit.

  6. Lucy @ Globe Scoffers recipes - 30/03/2016 - 08h37

    These look amazing!

  7. Maria - 01/04/2016 - 17h39

    Try make original. Coking potatoes and mixed wheat.
    I love it!!

  8. […] this Brazilian street food Coxinha recipe from Brazilian Flair in the […]

  9. Wilhma Clarke - 07/10/2016 - 14h33

    These are absolutely delicious. Lucky for me my local brazilian cafe (Ovo Cafe) makes the best ones in Sydney. They even add a bit of catupiry (Brazilian cream cheese) inside.

    • Hi Wilhma!

      We agree!! These are one of our favorite Brazilian snacks! Glad you have somewhere you can find them!! Enjoy!!

      Beijos e Tchau!

      Marilyn Chudda

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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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