Chicken Coxinha
Chicken Coxinhas
Chicken Coxinhas are delicious and typical Brazilian party snacks often served at birthday parties and other celebrations. They are perfect finger food that can be enjoyed hot or cold (but preferably hot, lol), alone or with a dipping sauce. Each bite is bursting with flavor, and the memories they create will last a lifetime.
They are the perfect combination of crispy, flavorful dough and creamy, savory chicken filling. The dough is made from a mixture of flour, water, and butter, which is then rolled out and stuffed with cooked shredded chicken, onions, garlic, and spices. The filling is then covered in the dough and shaped into small, drumstick-shaped treats before deep-frying until golden brown and crispy.
INGREDIENTS
Dough
500g of mashed potatoes (make sure to use yellow potatoes and season them well to give taste to your dough)
5 cups of chicken stock
100g of butter
3 cups of all-purpose flour + 1 cup of bread flour (or you can use 5 cups of all-purpose flour)
Filling
1 lb of shredded chicken
salt to taste
turmeric to taste
1/4 large yellow onion (minced or shredded)
1 clove of garlic (minced)
3 oz (85g or 1/2 sm can) of tomato paste
4 oz (113g) of cream cheese
3oz (85g) of chopped olives
For coating
3-4 eggs
Bread crumbs or panko
INSTRUCTIONS
Dough
Here’s a step-by-step guide to making delicious coxinhas:
First, cook the potatoes with the chicken (for the filling) so you can get the chicken and seasoning in the potatoes, and you can use the cooking water as stock.
Set the potatoes, chicken, and cooking water aside.
Then, in a separate bowl, mash the potatoes using a fork or potato masher until there are no chunks left.
Put the mashed potato, chicken stock (cooking water), and butter into a large pot under medium-high heat.
When this mix starts to boil, add the flour all at once.
Mix and cook this dough until it becomes smooth and doesn’t stick to the pot.
Taste it.
If it still tastes like flour, cook it a little bit more.
Move the dough that formed to a lightly floured surface and start kneading it as soon as you can (watch it not to burn your hands, let it cool down a bit).
Once the dough is smooth, non-stick, and moldable, you can start shaping the coxinhas.
Filling
Sautee the onion and garlic.
Add the chicken seasoned with salt and turmeric.
Sautee the chicken for a bit.
Then, add the tomato.
Once the tomato paste is well incorporated, mix in the cream cheese and chopped onions.
Assembly
Use a tablespoon or a kitchen scale to help you measure each ball.
Make a ball and open space for the filling (you can use different technics here for this).
Pinch the top to close it, then use your palms to make it into a teardrop shape.
Coat it thoroughly in the eggs and bread crumbs.
Then, fry it in oil or the Air-fryer.
Serve it like that or with your preferred sauces (it goes great with hot sauce).
This recipe makes 65-70 coxinhas. You can freeze them to fry later.
