This famous Brazilian Finger Food is perfect to prepare for a party. Coxinha literally means ‚little thigh’. Coxinhas were originally made from a chicken thigh. Today it is stuffed with chopped chicken meat but the shape remained.
Recipe for 30 Coxinhas:
For the filling:
- 300g chicken
- 1L of water
- 1 Onion
- 2 Garlic gloves
- 200g of tomato sauce
- Salt and pepper
For the dough:
- 100g of butter
- 600g of plain flour
- Baking Sheet
- 2 egg whites
- 200g of breadcrumbs
- 1L of sunflower oil
- Cook the chicken in 1 litre stock of thyme and rosemary until thoroughly cooked. Once cooked, remove and chop the chicken into small pieces. Remove the vegetables and keep the stock, we will use it in Step 3.
- For the filling, fry the chopped onion and garlic in olive oil and add the chopped chicken, after the mix starts to cook, add 200g of tomato sauce.
- Add 100g butter to the stock & cook until the butter melts completely. Slowly add the flour. Stir until the dough gets away from the sides of the pan.
- Spread the dough on a tray to let it cool down.
- Once the dough cooled down, get a small portion of it and shape it in a ball, and then flatten it in your hand. Place a teaspoon of the filling. Close the sides and form this typical chicken leg shape.
- Prepare one bowl with bread crumbs flour and another bowl with two egg whites. Now use one hand to dip the Coxinhas first into the egg whites, then with the other hand in the breadcrumbs until they are well covered.
- Heat the oil in a large and deep pan (deep enough to cover the coxinhas) to 180°C/350°F. If you don’t have a cooking thermometer you can try with a tiny ball of the dough if it is hot enough. It should start fizzling straight away. Now you fry the Coxinhas until they are gorgeously golden brown, remove them to a baking tray covered with kitchen paper. Serve the Coxinhas with Ketchup and/ or Cheese Sauce how you prefer.