Brazil · Brazil
Coxinha (Brazilian Chicken Doughnuts)
Teardrop-shaped fried dough filled with a creamy shredded chicken and catupiry filling.
The coxinha takes its name from the tear-drop shape it is moulded into, which also makes it easy to eat standing up on the street. The dough is a soft, slightly sweet bread crumb rather than a pastry, and it is wrapped around shredded chicken bound with cream and cheese before being fried. It is a bakery staple that empties out in the afternoon, so buying one late is a gamble.
Ingredients
- cooked chicken breast, shredded300 g
- chicken stock500 ml
- plain flour350 g
- butter60 g
- yellow onion, chopped80 g
- garlic cloves, minced15 g
- cream cheese (or catupiry)200 g
- flat-leaf parsley, chopped15 g
- fine salt6 g
- black pepper2 g
- fine breadcrumbs100 g
- large eggs, beaten2 pieces
- vegetable oil, for frying1000 ml
Directions
- 1
Sauté onion and garlic 4 minutes; add chicken, catupiry, parsley, salt and pepper; cook 4 minutes; cool.
filling is thick enough to shape - 2
Boil stock with butter and salt; add flour and stir 4 minutes until smooth dough forms.
- 3
Cool dough 5 minutes; knead briefly.
- 4
Take 2 tbsp dough; flatten, fill with 1 tbsp chicken mixture; shape into teardrops.
- 5
Roll in breadcrumbs, then egg, then breadcrumbs again.
- 6
Fry in 170°C oil 6 minutes until deep golden.
coxinhas are deep golden and crisp - 7
Drain on paper towels 2 minutes.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content