Coxinha recipe

A teardrop croquette whose dough is flour cooked into the chicken's own broth until it peels off the pan in one ball.

2 hours and 20 minutesmedium12 ingredients

Ingredients

• 500 ml chicken broth
• 250 g all-purpose flour
• 500 g chicken breast
• 100 g catupiry cream cheese
• 1 onion
• 4 clove garlic
• 1 bunch parsley
• 50 g butter
• 200 g breadcrumbs
• 1 egg
• 1 ml frying oil
• 1 tsp salt

How to make Coxinha

1. Simmer 500 g chicken breast with half an onion, 2 garlic cloves and 1 tsp salt in 1.2 L water for 20 minutes, then keep 500 ml of the broth: it is the dough, not just flavouring.
2. Shred the chicken, sauté the remaining chopped onion and garlic in a little oil, add the chicken and 2 tbsp chopped parsley, season, then stir in 100 g catupiry off the heat and chill the filling.
3. Bring the 1 ml broth to a boil with 50 g butter, tip in 250 g flour all at once and stir hard over low heat 5-8 minutes until the dough comes away from the pan as a single ball.
4. Turn the dough out and knead it warm on the worktop until smooth, then cover and let it cool to room temperature for about 30 minutes; hot dough will not hold a shape.
5. Flatten 40 g of dough in your palm, put in 1 tbsp of filling, close it and draw the top into a point so it looks like a drumstick.
6. Roll each coxinha in beaten egg, then in 200 g breadcrumbs.
7. Rest the breaded coxinhas 20 minutes in the fridge so the crust sets and does not burst in the oil.
8. Deep-fry at 180 °C for 3-4 minutes until deep golden, drain and eat hot.

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