27.11.10

Coxinha Recipe

It was one of those days where i suddenly had a craving for Brazilian snacks, particularly coxinha. It's one of those things that  eat during your childhood and that occasionally hits you out of nowhere, making you suddenly crave for them. As it is not readily available here in Canberra, my best option was to search for the recipe and make some. I always thought the the process of making coxinha was quite daunting, but in fact, it turned out quite easy - just time consuming! Coxinha, which literally means 'little thigh',is a popular Brazilian snack made from shredded chicken enclosed in a batter and fried. I used mozzarella cheese here because i couldn't get some catupiry (soft, mild-tasting cheese).  The name coxinha is given as the snack is roughly shaped like a chicken drumstick.
It was my first time making coxinha and i think they turned out quite nice - at least they tasted and looked like one. It's best eaten within the first few hours after deep-frying (with tomato sauce, if you like). Alternatively, you can freeze them and heat them up when you decide to have some (200C for around 15-20 minutes or until golden brown)!

Coxinha Recipe
Makes around 25

Ingredients

Dough
-1.7L of the stock used to cook the chicken breast
-1 cup of vegetable oil
-1 chicken stock cube
-1kg of plain flour

Filling
-1 large chicken breast, cooked and shredded
-1 large tomato, finely diced
-1 onion, finely diced
-1/2 cup of continental parsley, finely chopped
-1 chicken stock cube
-1 pack of shredded mozzarella cheese (optional) OR catupiry

Coating
-1 egg (+75ml of water)
-350g of breadcrumbs

Method
1) Dissolve 2 chicken stock cubes in 2.5L water. Add chicken breast and cook until it is done.
2) Shred the chicken breast and save 1.7L of the stock.
3) In a pan, add 2tbsp of vegetable oil and cook the onions. Add in the cube of chicken stock; add a bit of the liquid stock to help to dissolve the cube.
4) Add in the shredded chicken breast, tomato and parsley and cook for around 20 minutes. Leave the mixture to cool.
5) To make the dough, use a big pot and add in the saved stock, chicken stock cube and vegetable oil. Bring it to boil.
6) Once boiled, bring it down to low heat and add in the flour. Keep mixing until a dough-like mixture forms. The right consistency is reached once the dough no longer sticks to the bottom of the pot. Take the dough out and let it cool down (CAUTION: it is really HOT!) before kneading it until smooth.
7) To make the coxinha, get some dough and roll it into a ball. Flatten the ball and press the centre to form a little 'well'. Fill the bottom with a bit of mozzarella and then some chicken filling. Bring the edges together to seal and work on its shape until it resembles a 'little chicken drumstick' aka coxinha. (MAKE SURE BOTH CHICKEN FILLING AND THE DOUGH ARE COMPLETELY COOLED DOWN).
8) Dip the coxinha in the egg mixture (1 egg + water) and coat it with breadcrumbs.
9) Refrigerate the coxinhas for 30 minutes before deep frying them with vegetable oil. Enjoy!

4 snowdrop meringues:

jane said...

they were delishhhhh-cious! thanks for sharing them with us :D

Hao said...

^ yeah they were very delicious. Thanks!

InTolerant Chef said...

I don't think these were named for looking like thighs, but because they would go straight to MY thighs with all their yumminess!

Sue said...

They were yummy!! Photos look good :)

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