Food Recipe

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Coxinha: A Brazilian Comfort Food Treasure

There’s a specific aroma that instantly transports me back to bustling Brazilian street markets and warm family gatherings. It’s the scent of dough, slightly sweet and savory, giving way to a rich, herbaceous chicken filling, all culminating in that irresistible crisp, golden crunch. Coxinha, a beloved Brazilian snack, isn’t just food; it’s a hug in pastry form. I remember one sweltering afternoon in Salvador, seeking refuge from the midday sun, I stumbled upon a small boteco serving these delightful teardrop-shaped fritters. The first bite was a revelation – the tender, seasoned chicken, the subtle hint of cream cheese, and the perfectly fried dough. It’s a taste that has stayed with me, a reminder of simple pleasures and culinary artistry. Today, I’m thrilled to share a way to recreate that magic in your own kitchen.

Recipe Overview

Prep Time: 1 hour 30 minutes
Cook Time: 8 minutes per batch
Total Time: 1 hour 38 minutes (plus cooling time for dough)
Servings: 6-8
Yield: 30 medium-sized pastries
Dietary Type: N/A (can be adapted)

Ingredients

For the Chicken Filling:

3 boneless, skinless chicken breasts
1/2 onion, chopped
2 garlic cloves, minced
6 tablespoons butter (divided)
2 beef bouillon cubes
Salt, to taste
Freshly ground black pepper, to taste
2 green onions, finely chopped
2 tablespoons chopped fresh parsley

For the Dough:

3 cups all-purpose flour
8 ounces cream cheese
Reserved chicken broth (from cooking the chicken)
Water (to supplement broth if needed)

For Breading and Frying:

2 egg whites, whisked lightly
Breadcrumbs, for coating
Oil, for deep-frying (enough to generously cover pastries)

Equipment Needed

Medium saucepan
Fine-mesh sieve
Sharp knife and cutting board
Large mixing bowl
Wooden spoon or sturdy spatula
Rolling pin
Biscuit cutter (medium size, approximately 3-4 inches in diameter)
Deep-frying pot or Dutch oven
Slotted spoon or spider strainer
Paper towels
Wire cooling rack

Instructions

Prepare the Chicken Filling: Begin by cubing the 3 boneless, skinless chicken breasts into roughly 2-inch pieces. Place these chicken cubes into a medium saucepan. Add the 1/2 chopped onion, 2 minced garlic cloves, 3 tablespoons of the butter, the 2 beef bouillon cubes, and season generously with salt and freshly ground black pepper. Pour in 3 cups of water.
Cook the Chicken: Bring the contents of the saucepan to a simmer over medium heat. Cook for approximately 30 minutes, or until the chicken is thoroughly cooked through.
Strain and Reserve: Once the chicken is cooked, carefully strain the solids from the broth, making sure to retain both the broth and the cooked chicken. Set these aside.
Shred the Chicken: Finely chop the cooked chicken. Aim for a texture that is easily incorporated into the dough.
Assemble the Filling: To the finely chopped chicken, add the 2 tablespoons of chopped fresh parsley and the 2 finely chopped green onions. Mix well to combine all the filling ingredients. Taste and adjust seasoning with salt and pepper if necessary. Set this mixture aside.
Prepare the Dough Base: Measure out 3 cups of all-purpose flour and place it in a large mixing bowl.
Measure the Broth: Now, carefully measure the reserved chicken broth. You will need exactly 3 cups of liquid for the dough. If you have less than 3 cups of broth, supplement with plain water to reach the 3-cup mark.
Cook the Dough: Pour the measured 3 cups of broth (or broth and water mixture) into a clean saucepan. Add the remaining 3 tablespoons of butter. Bring this liquid to a rolling boil over medium heat.
Incorporate Flour: Once the liquid is boiling, gradually add all the 3 cups of all-purpose flour at once. Immediately begin to stir vigorously with a wooden spoon or sturdy spatula. Continue to stir for about 1 minute until the mixture thickens considerably and forms a stiff dough that pulls away from the sides of the saucepan.
Knead the Dough: Turn the stiff dough out onto a clean, lightly floured surface. Allow it to cool slightly, but it’s crucial that it remains warm to the touch. Begin to knead the dough for about 10 minutes until it becomes smooth and elastic, ensuring there are no remaining lumps of flour. This kneading process is key to achieving a tender and pliable dough.
Roll and Cut Dough Circles: Once the dough is smooth, roll it out to approximately 1/4 inch thick. Using a medium-sized biscuit cutter (about 3-4 inches in diameter), cut out circles from the rolled dough.
Form the Coxinhas: Take one of the dough circles and place it in the palm of your hand. Add a small cube of cream cheese (about 1/2 to 1 teaspoon, depending on the size of your circle) and then add about a teaspoon of the prepared chicken filling. Carefully judge the amount of filling to ensure you can seal the dough completely around it without tearing.
Shape the Coxinhas: Gently fold and close the dough over the filling, pinching the edges securely to seal. Shape the filled dough into the traditional teardrop or drumstick shape, which is where the name “Coxinha” (meaning “little drumstick” in Portuguese) originates. If the dough becomes sticky, you can lightly flour your hands.
Re-roll Scraps: Gather any dough scraps, re-knead them briefly, and roll them out again to cut more circles. Continue this process until all the dough and filling are used.
Bread the Coxinhas: Once all the coxinha have been formed and filled, brush each one lightly with the whisked egg white. Then, roll them generously in breadcrumbs, ensuring they are fully coated.
Heat the Frying Oil: Pour enough oil into a deep-frying pot or Dutch oven to generously cover the coxinha. Heat the oil to 350°F (175°C). It’s important to maintain this temperature for even cooking.
Fry the Coxinhas: Carefully place a few of the breadcrumb-coated coxinha into the hot oil, being careful not to overcrowd the pot. Deep-fry for 8 minutes, or until they are a beautiful golden brown and the filling is heated through. Use a slotted spoon or spider strainer to remove them from the oil.
Drain and Cool: Place the fried coxinha on a wire cooling rack set over paper towels to drain any excess oil. This step helps maintain their crispiness.

Expert Tips & Tricks

For a truly authentic flavor, consider making the chicken filling a day in advance. This allows the flavors to meld beautifully, resulting in a more complex and delicious filling. When shaping the coxinha, if the dough feels a bit sticky, a light dusting of flour on your hands and the work surface can make it much easier to handle. Don’t overstuff them; it’s better to have a slightly smaller filling that seals perfectly than a large one that leaks out during frying. Always fry in batches to maintain the oil temperature; overcrowding will lead to greasy, soggy pastries.

Serving & Storage Suggestions

Coxinha are best served warm, straight from the fryer, allowing you to enjoy their peak crispiness. They are perfect as an appetizer, a snack, or even as part of a larger buffet. They can be served with a variety of dipping sauces, such as a simple vinaigrette, a spicy aioli, or a zesty lime crema. Leftover coxinha can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, it’s best to bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy again. Reheating in a microwave will make them soft.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	15g	23%
Saturated Fat	8g	40%
Cholesterol	50mg	17%
Sodium	200mg	9%
Total Carbohydrate	35g	12%
Dietary Fiber	1g	4%
Sugars	2g	2%
Protein	18g	36%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While the classic coxinha is made with chicken, you can explore other delicious fillings. Shredded pork, finely diced shrimp, or even a savory vegetable medley (like finely chopped mushrooms, carrots, and peas) can be used. For a vegetarian option, a seasoned mixture of mashed hearts of palm or jackfruit can create a satisfying texture. If you wish to avoid beef bouillon, vegetable bouillon cubes can be substituted. For a gluten-free version, experiment with gluten-free flour blends for the dough, though this may require adjusting the liquid ratios.

FAQs

Q: Why is my coxinha dough not smooth?
A: Ensure you are kneading the dough thoroughly for at least 10 minutes while it is still warm. Insufficient kneading can lead to a lumpy texture.

Q: My coxinha are opening up during frying. What did I do wrong?
A: Make sure you are sealing the dough very well around the filling. Press the edges firmly to create a tight seal. Overfilling can also cause them to burst.

Q: Can I bake coxinha instead of frying them?
A: While frying is traditional and yields the best crispiness, you can bake them at 375°F (190°C) until golden brown. They will not be as uniformly crispy but can be a healthier option.

Q: How do I get the perfect drumstick shape?
A: After filling and sealing the dough into a rough ball, gently elongate one end by rolling it between your palms to create the tapered “leg” of the drumstick.

Q: Is it essential to use cream cheese in the filling?
A: While not strictly essential, the cream cheese adds a delightful richness and creaminess to the filling that is characteristic of traditional coxinha. You can omit it, but the texture will be different.

Final Thoughts

Coxinha are more than just a snack; they are a delicious ambassador of Brazilian culinary culture. The interplay of the tender chicken filling, the creamy hint of cream cheese, and the shatteringly crisp exterior is pure comfort. I encourage you to embrace the process, enjoy the rhythmic kneading, and savor the delightful aroma as they fry. Serve them with a chilled caipirinha or a refreshing guaraná soda for an authentic Brazilian experience. May your culinary adventures be filled with the joy and flavor of these delightful little drumsticks!