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Coxinha

Brazil’s favourite party snack: a crisp, golden drop with a soft, creamy shredded chicken filling.

⏱ 90 min🍽 Serves 6

Ingredients

• 🍗Chicken500 g
• 🧅Onion1
• 🧄Garlic2
• •Cream cheese100 g
• •Stock cube1
• •Water500 ml
• 🧈Butter30 g
• 🌾Flour300 g
• 🥚Eggs2
• •Breadcrumbs150 g
• •Oil750 ml
• •Salt
• •Pepper
• •Parsley

Method

1. Put the chicken in a pan with the 500 ml of water and the stock cube. Bring to a simmer and cook for 20 minutes. Lift out the chicken and keep the broth.
2. Shred the chicken with two forks. Chop the onion and garlic and soften them in a little oil for 5 minutes. Add the chicken, season with salt and pepper, then stir in the parsley and cream cheese if using. Leave to cool.
3. Dough: measure 500 ml of the broth, topping up with water if needed. Bring it to the boil with the butter, tip in the flour all at once and stir hard over low heat for 2 to 3 minutes, until the dough comes away from the pan.
4. Turn the dough out onto a work surface, let it cool until you can handle it, then knead until smooth.
5. Take a piece of dough the size of a walnut, flatten it in your palm, put a spoonful of filling in the middle, close it and shape it into a drop. You will get about 20.
6. Dip each coxinha in the beaten eggs, then roll it in the breadcrumbs.
7. Heat the oil to 180 °C and fry the coxinhas a few at a time for 3 to 4 minutes, until golden. Drain on kitchen paper and serve hot.

💡 Tip : Coxinhas freeze well breaded and uncooked: fry them straight from the freezer, a minute or two longer.

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