Coxinhas Recipes

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BRAZILIAN CHICKEN CROQUETTES (COXINHA) RECIPE BY TASTY



Brazilian Chicken Croquettes (Coxinha) Recipe by Tasty image

Here's what you need: olive oil, garlic, white onion, chicken, paprika, salt, cream cheese, fresh parsley, unsalted butter, whole milk, chicken broth, all-purpose flour, egg, panko breadcrumbs, oil

Provided by Robin Broadfoot

Categories     Appetizers

Yield 9 servings

Number Of Ingredients 15

1 tablespoon olive oil
4 cloves garlic, minced
1 white onion, diced
2 cups chicken, cooked, shredded
½ teaspoon paprika, or cayenne pepper
salt, to taste
4 oz cream cheese
3 tablespoons fresh parsley, chopped
1 tablespoon unsalted butter
2 cups whole milk
¼ cup chicken broth
2 cups all-purpose flour
egg
2 cups panko breadcrumbs
oil, for frying

Steps:

  • In a medium pot, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika (or cayenne pepper). Stir to incorporate.
  • Transfer mixture into a bowl, add cream cheese and parsley. Mix well.
  • In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.
  • Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.
  • Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren't any holes.
  • While heating a pot of oil to 350˚F/180˚C, dredge the dough in egg and panko, then deep-fry till golden brown and cooked through.
  • Drain on a towel, or wire rack and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 405 calories, Carbohydrate 48 grams, Fat 14 grams, Fiber 1 gram, Protein 20 grams, Sugar 6 grams

COXINHAS



Coxinhas image

These little croquettes stuffed with chicken and spices are popular snacks served in bars all over Brazil. The name means 'little chicken thigh' in Portuguese because of their shape

Provided by Joyce Rodrigues

Categories     Snack

Time 1h30m

Yield makes 14

Number Of Ingredients 10

2 boneless skinless chicken breasts (300-350g)
450g floury potatoes (such as King Edward), peeled and quartered
2 tbsp olive oil
1 large onion , finely chopped
4 tbsp Cabana spicy malagueta marinade (available at cabana-brasil.com) or Cholula hot sauce
100g plain flour
2 eggs , lightly beaten
100g panko breadcrumbs
vegetable oil , for deep-frying
½ small pack flat-leaf parsley , chopped

Steps:

  • Bring a pan of salted water to the boil, then reduce to a simmer. Poach the chicken very gently for 10 mins. Remove from the heat, cover and cook for 10-15 mins more until cooked through. Use a slotted spoon to remove the chicken and leave to cool. Reserve the poaching liquid.
  • Bring the liquid to the boil, add the potatoes and simmer for 15-20 mins until just tender. Drain, then leave to dry out before mashing and seasoning.
  • Meanwhile, heat the olive oil in a pan, add the onion and stir over a medium-low heat for 8-10 mins. To assemble, shred the chicken in a bowl, mix in the mash, onions and marinade, then taste and season. With damp hands, shape about 50g of mixture into a teardrop shape. Set it upright on a plate and repeat with the rest of the mixture. Coat each in flour, egg and breadcrumbs. Cover with cling film and chill for at least 1 hr.
  • Heat the vegetable oil in a deep fryer or large saucepan to 170C or until a piece of bread browns in 30 secs. Fry in batches for 3-4 mins until golden, turning once or twice. Remove and drain on kitchen paper. Serve warm with the parsley scattered over.

Nutrition Facts : Calories 183 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium

COXINHAS (BRAZILIAN CHICKEN CROQUETTES)



Coxinhas (Brazilian Chicken Croquettes) image

A popular snack in Brazil, these chicken croquettes (coxinhas) make great finger food for parties, and children are sure to love them, too.

Provided by Sarinha

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h30m

Yield 20

Number Of Ingredients 15

2 small skinless, boneless chicken breast halves
1 cup chicken broth, or more as needed
1 tablespoon olive oil
1 onion, chopped
2 tablespoons chopped fresh parsley
5 chopped green olives, or to taste
salt and pepper to taste
2 cups chicken broth
2 tablespoons butter
salt to taste
1 cup all-purpose flour
2 cups all-purpose flour
2 eggs, beaten
1 cup dry bread crumbs
oil for frying

Steps:

  • Combine chicken breasts and 1 cup chicken broth in a pot over medium heat. Bring to a boil, reduce heat, cover, and simmer until chicken is cooked through, 20 to 30 minutes. Keep checking that there is enough liquid in the pot and add more stock if necessary. Remove from pot, allow to cool briefly, and shred with 2 forks.
  • Heat olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add shredded chicken, olives, and parsley. Stir well and season with salt and pepper. Remove filling from heat and set aside.
  • Heat 2 cups chicken broth and butter in a large saucepan over medium heat; season with salt salt and bring to a simmer. Add flour all at once and stir to form a thick paste. Stir vigorously until the mixture is smooth and no longer sticks to the bottom of the pan. Remove from heat and let pastry cool.
  • Once pastry is cool enough to handle, transfer to an oiled work surface and knead until smooth, 2 to 3 minutes.
  • Take a portion of pastry and roll into a golf ball-sized ball. Stick an oiled finger into the center of the ball and press the edges to create a small bowl. Stuff with 2 teaspoons of chicken filling and gather the top edges to seal, rolling into a teardrop shape. Set croquette aside and cover with a damp towel. Repeat with remaining pastry and filling.
  • Set out 3 bowls in the following order: flour, beaten eggs, breadcrumbs. Roll each croquette in flour, then dip in egg, then cover in breadcrumbs.
  • Heat oil for deep frying in a large saucepan or deep fryer. Fry the croquettes in batches, until golden brown on all sides, 7 to 10 minutes. Remove from oil and drain on paper towels.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 19 g, Cholesterol 27.4 mg, Fat 7.6 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 1.7 g, Sodium 273.2 mg, Sugar 0.8 g

TEENY-WEENY COXINHA



Teeny-Weeny Coxinha image

Provided by Teri Lyn Fisher

Yield Makes 20

Number Of Ingredients 18

1 quart vegetable oil, for frying
3 1/2 cups low-sodium chicken broth
1 onion, peeled and quartered
1 carrot, peeled and quartered
1 celery rib, quartered
Chicken Filling
1 large chicken breast
8 ounces packaged cream cheese, softened
1 ear corn, kernels cut off the cob
2 green onions, thinly sliced
1 garlic clove, minced
Salt and pepper, to taste
1/2 tablespoon extra-virgin olive oil
2 cups all-purpose flour
1 egg
1 tablespoon whole milk
1 cup plain Italian bread crumbs
Salt and pepper, to taste

Steps:

  • 1. In a large pot, preheat oil to 350°F. In another large pot, combine broth, onions, carrots, and celery and bring to a simmer. Carefully add chicken, cover, and reduce heat to medium-low. Poach chicken for 12 to 15 minutes, or until just cooked through. Turn off heat, but leave the pot of hot poaching liquid on the stove. Remove chicken from liquid and let it rest for 10 minutes.
  • 2. For the filling, finely chop or shred chicken into a large mixing bowl. Add cream cheese, corn, green onions, and garlic. Season with salt and pepper. Fold to combine.
  • 3. Strain 1 1/2 cups of the poaching liquid and discard the rest. In a saucepan over high heat, bring reserved liquid and oil to a boil. Add flour and stir vigorously until dough forms. Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Roll out to 1/4 inch thick. Cut out small rounds using a 3-inch circle cutter or the rim of a round cup. Place a small scoop (about 1 tablespoon) of the filling in the center of each round. Pinch dough together at the top to seal, creating plump little teardrop-shaped pouches. In a small bowl, lightly whisk eggs and milk together. Place bread crumbs in another small bowl. Carefully dip each pouch into the egg wash and then the bread crumbs until fully coated. Fry coxinha in small batches for 7 to 9 minutes, or until golden brown. Drain on paper towels, lightly season with salt, and serve hot.

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