Coxinhas Food

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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

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