Brazilian Chicken Coxinha
Teardrop-shaped Brazilian snacks: a soft dough made with flour cooked in chicken stock, wrapped around seasoned shredded chicken and creamy Catupiry, breaded and fried until crisp and golden. They freeze well before frying.
Ingredients
Chicken and stock
- 500 g (1 lb 2 oz) boneless, skinless chicken breasts or thighs
- 1 litre (4 cups) water
- ½ onion
- 2 garlic cloves, crushed
- 1 bay leaf
- 1 tsp fine sea salt
Filling
- 1 tbsp (15 ml) olive oil
- ½ onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp (16 g) tomato paste
- 60 ml (¼ cup) reserved chicken stock
- 3 tbsp chopped parsley and spring onion (scallion) greens, mixed
- ½ tsp sweet paprika (optional)
- salt and freshly ground black pepper
- 120 g (½ cup) Catupiry, requeijão cremoso or full-fat cream cheese (optional)
Dough
- 500 ml (2 cups) reserved chicken stock
- 30 g (2 tbsp) butter
- ½ tsp fine sea salt, or to taste
- 280 g (2 ¼ cups) plain (all-purpose) flour
Breading and frying
- 2 large eggs beaten with 2 tbsp (30 ml) milk
- 160 g (1 ½ cups) fine dry breadcrumbs
- about 1.5 litres (6 cups) neutral oil, for frying
Instructions
- Simmer the chicken in the water with the onion half, garlic, bay leaf and salt for 15–20 minutes, until it reaches 74°C (165°F). Lift out, strain the stock and measure 560 ml (2 ¼ cups), topping up with water if needed.
- Shred the chicken very finely.
- Cook the chopped onion in the olive oil over medium heat for 5 minutes, add the garlic for 1 minute and the tomato paste for 1 minute. Add the chicken and 60 ml (¼ cup) stock and cook 3–4 minutes until moist but not wet. Stir in the herbs and paprika, season well and cool completely.
- Bring 500 ml (2 cups) stock, the butter and salt to a boil. Turn the heat to low, add the flour all at once and stir hard for 2–3 minutes until the dough forms a smooth ball and leaves a film on the pan.
- Tip onto an oiled surface, cool about 5 minutes, then knead 2–3 minutes until smooth. Keep covered.
- With oiled hands, flatten 40 g (1 ½ oz) of dough into an 8 cm (3 in) disc and cup it. Fill with about 1 ½ tbsp (25 g) filling and ½ tsp Catupiry, pinch closed, pull the top into a point and flatten the base.
- Dip in the egg mixture, then roll in breadcrumbs. Chill 20–30 minutes if you have time.
- Heat oil at least 5 cm (2 in) deep to 175°C (350°F). Fry 4–5 at a time for 4–5 minutes, turning, until deep golden. Drain on a rack and cool 5 minutes before serving.
Notes
- Cracking dough: keep it covered and warm, and smooth cracks with an oiled finger. Sticky dough: it needed another minute or two in the pan.
- Bursting: the filling was wet or warm, overfilled, or not sealed.
- Freeze breaded, unfried coxinhas on a tray, then bag for up to 3 months. Fry from frozen at 165–170°C (330–340°F) for 6–8 minutes until piping hot inside.
- Air fryer: spray with oil and cook at 200°C (400°F) for 12–15 minutes, turning halfway.
- Party size: 20 g (¾ oz) dough with 2 tsp filling; fry 3–4 minutes. Makes about 35.
- Leftovers: fridge up to 3 days; reheat in a 200°C (400°F) oven for 10–12 minutes.