Coxinha
Teardrop-shaped dough parcels hiding creamy shredded chicken, fried until the crumb shatters. Using already-cooked chicken is the difference between a snack and an afternoon project.
- Total time
- 19 min
- Serves
- 4
- Effort
- Medium
What you need
Written for 4 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Bring the stock and butter to the boil in a saucepan, tip in all the flour at once and beat hard over low heat for 2 minutes until it forms a smooth ball that leaves the sides.
Turn the dough onto a plate to cool while you mix the shredded chicken, cream cheese and spring onions with salt and pepper.
Heat the oil in a deep pan to 170-180C, filling the pan no more than a third full and never leaving it unattended.
Flatten walnut-sized pieces of the warm dough in your palm, add a teaspoon of filling, seal into a teardrop, then roll in the egg and breadcrumbs.
Fry 4 or 5 at a time for 3 to 4 minutes, turning, until deep golden, then drain on kitchen paper and let them sit 2 minutes before biting in.
Read all that and thought “absolutely not”?
Completely fair. Coxinha is sitting in the Brazilian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Brazilian kitchen
Smoke, beans and a party that starts at the grill.