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Coxinha (Brazil)

Name: Coxinha (Brazil)
Total time: 75 min
Yield: serves 4
Ingredients: 2 filets Chicken; 1 Onion; 30g Butter; 300g Flour; 1 Egg; 100g Chapelure; 500ml Neutral oil

Preparation time: 1 h 15
Servings: serves 4

Ingredients

serves 4

Chicken — to buy2 filets
Onion — to buy1
Butter — to buy30g
Flour — to buy300g
Egg — to buy1
Chapelure — to buy100g
Neutral oil — to buy500ml

Preparation

Poach the chicken for 20 minutes in a stock with the sliced onion, until tender and easy to shred with a fork. Keep the cooking stock, you'll need it for the dough.
Shred the chicken very finely with a fork or your fingers (easier while still warm), and season with salt and pepper.
Make the dough: heat 400 ml of the cooking stock with the butter until boiling, then pour it all at once over the flour in a bowl. Stir vigorously with a wooden spoon until you get a smooth ball of dough that pulls fully away from the sides — it's normal if it takes a bit of muscle.
Let the dough cool for 10 minutes, covered with a damp cloth so it doesn't dry out on top, until it's cool enough to handle.
Take portions of dough the size of a golf ball, hollow out the centre with your thumb to make a well, tuck in a spoonful of shredded chicken, then close it up and shape into an elongated teardrop, pinching the tip tight.
Dip each coxinha in beaten egg then in breadcrumbs, pressing firmly so they stick all over — a second dip in egg then breadcrumbs gives an even crispier crust.
Heat the oil to 170-180°C (a small piece of bread should turn golden in about 30 seconds) and fry the coxinhas for 4-5 minutes, turning them, until nicely golden.
Drain on paper towel and serve hot.

Main

Coxinha (Brazil)

Preparation time: 1 h 15
Servings: serves 4

Ingredients

serves 4

Chicken — to buy2 filets
Onion — to buy1
Butter — to buy30g
Flour — to buy300g
Egg — to buy1
Chapelure — to buy100g
Neutral oil — to buy500ml

Preparation

Poach the chicken for 20 minutes in a stock with the sliced onion, until tender and easy to shred with a fork. Keep the cooking stock, you'll need it for the dough.
Shred the chicken very finely with a fork or your fingers (easier while still warm), and season with salt and pepper.
Make the dough: heat 400 ml of the cooking stock with the butter until boiling, then pour it all at once over the flour in a bowl. Stir vigorously with a wooden spoon until you get a smooth ball of dough that pulls fully away from the sides — it's normal if it takes a bit of muscle.
Let the dough cool for 10 minutes, covered with a damp cloth so it doesn't dry out on top, until it's cool enough to handle.
Take portions of dough the size of a golf ball, hollow out the centre with your thumb to make a well, tuck in a spoonful of shredded chicken, then close it up and shape into an elongated teardrop, pinching the tip tight.
Dip each coxinha in beaten egg then in breadcrumbs, pressing firmly so they stick all over — a second dip in egg then breadcrumbs gives an even crispier crust.
Heat the oil to 170-180°C (a small piece of bread should turn golden in about 30 seconds) and fry the coxinhas for 4-5 minutes, turning them, until nicely golden.
Drain on paper towel and serve hot.