Coxinha de Frango

Name: Coxinha de Frango
Cook time: 100 min
Total time: 100 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 500g Boneless Skinless Chicken Breast; 1 leaves of Bay Leaf; 1/2 tsp Salt, for poaching; 1.5 l Water, to cover the chicken; 1 tbsp Olive Oil; 1 medium Onions, finely chopped; 2 cloves of Garlic, minced; 1 Tomatoes, seeded and finely chopped (or 1 tablespoon tomato paste); 1/2 tsp Ground Black Pepper; 1/2 tsp Annatto Powder, or sweet paprika (colorau); 1/2 tsp Salt, for seasoning the filling; 1 tbsp Parsley, chopped (salsinha); 1 tbsp Green Onion, chopped (cebolinha); 4 tbsp Chicken Broth, reserved; 500ml Chicken Broth, reserved (from poaching); 500ml Milk; 2 tbsp Unsalted Butter; 1 tsp Salt; 3 cups All-purpose Flour, about 375 g; 1 cups All-purpose Flour, for dredging; 2 large Eggs; 2 tbsp Milk; 2 cups Fine Breadcrumbs; 1.5 l Vegetable Oil, for deep-frying

Coxinha de Frango are golden, teardrop-shaped Brazilian croquettes filled with a savory, shredded chicken mixture and fried until crisp. The tender chicken filling is seasoned with aromatics and herbs, encased in a silky dough made from enriched chicken broth, then breaded and deep-fried for a crunchy exterior and soft, flavorful interior. Serve hot as an appetizer or snack with a squeeze of lime or hot sauce.

Coxinha de Frango are golden, teardrop-shaped Brazilian croquettes filled with a savory, shredded chicken mixture and fried until ... Show more

Traditional Brazilian Recipe

Health Grade

D+ · Occasional

Rating

4.6

Time

1 hr40 min

Price

0,83 €

Calories

1199 kcal

high protein

low sugar

kid friendly

comfort food

Method

Poach the chicken

Place the boneless skinless chicken breast in a pot with the bay leaf, salt, and enough water to cover it by a couple of inches. Bring it to a boil, then lower to a gentle simmer and cook for 15 minutes, until the chicken is opaque and cooked through. Lift it out, keep 500 ml of the poaching broth for later, and discard the bay leaf.

Shred the chicken

When the chicken is cool enough to handle, shred it into fine threads with two forks or your fingers. Set it aside while you make the filling.

Cook the filling

Heat the olive oil in a skillet over medium heat and soften the onion until it turns translucent, about 4 minutes. Stir in the garlic for about 1 minute, then add the tomato, the shredded chicken, ground black pepper, annatto powder, a little more salt, and 4 tablespoons of reserved broth. Cook, stirring, until the filling looks moist but thick and almost dry, then finish with parsley and green onion. Spread the filling on a plate so it cools faster.

Make the dough

In a saucepan, combine the reserved broth, milk, unsalted butter, and salt. Bring it to a boil, then dump in the all-purpose flour all at once and stir vigorously with a wooden spoon for about 3 minutes until the mixture turns into a smooth dough that pulls away from the sides of the pan. Scrape the dough onto a plate and let it cool for 15 minutes until warm, not hot.

Set up breading

Put the flour in one shallow bowl, beat the egg with 2 tablespoons of milk in a second bowl, and spread the fine breadcrumbs in a third bowl. Keep a tray nearby for the coated coxinhas.

Shape and bread

Once the dough is just warm, divide off small pieces and flatten each one in your palm. Put a spoonful of the cooled chicken filling in the center, then fold the dough up and around it, pinching the top into the classic coxinha teardrop. Roll each piece in the flour, dip it in the egg and milk, and finish in the breadcrumbs, pressing gently so the crust adheres well. Set the finished coxinhas on a tray and repeat with the remaining dough and filling.

Fry until golden

Heat the vegetable oil in a deep, heavy pot to 350° F. Fry the coxinhas in batches for 3 minutes, turn them carefully, and fry 2 minutes more until they are deep golden and crisp. Don't crowd the pot; the temperature will drop and the crust will absorb oil.