Coxinha de Frango - Cremosa, Sequinha, Crocante e Fácil de fazer

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is lower in calories and suitable for vegetarians.

Prepare 450 g of cooked and shredded chicken fillets.

Hydrate 1 tablespoon of coloral seasoning with some warm water from cooking the chicken.

In a separate pan, heat a drizzle of oil or olive oil to sauté the diced onion with a pinch of salt.

Add chopped parsley stems and diced tomato, mixing well.

Sauté until the onion and tomato are soft.

Add a ladle of the chicken cooking water and mix the ingredients again.

Add the hydrated coloral seasoning and mix well until incorporated.

Add the shredded chicken and mix thoroughly to ensure the chicken is well seasoned and not too moist; let it reduce until dry.

Finish with chopped parsley leaves and set the filling aside to cool.

In a large pot, combine 1.5 cups of filtered water, 2 chicken bouillon cubes, 1 cup of whole milk, and 1 tablespoon of butter.

Heat the liquid until it boils, then lower the heat and gradually add 400 g of all-purpose flour, mixing well with a sturdy spoon.

Continue mixing until the dough forms a ball and no longer sticks to the bottom of the pot; then turn off the heat.

Transfer the hot dough to a clean, greased surface and knead it with a spoon or silicone spatula to remove lumps.

Once warm, knead with clean hands until smooth and uniform, covering with plastic wrap to prevent drying.

Take portions of the dough, about 80 g each, and keep the rest covered to avoid drying out.

Shape the dough into a ball, flatten it between your palms, and then use your thumbs to open it into a shell shape.

Fill the shell with a bit of cream cheese and the chicken filling, ensuring enough dough remains to seal the filling.

Seal the coxinha tightly, removing any air, and smooth the dough over the filling.

Trim excess dough from the tip and shape the coxinha using the curve between your thumb and index finger.

Once all coxinhas are shaped, prepare for frying by mixing 1 tablespoon of cornstarch with some water in a bowl.

Dip each coxinha quickly in the liquid mixture and then coat with breadcrumbs, ensuring they don't sit too long in the liquid.

Cover the coxinhas and refrigerate for 10-15 minutes to firm up the coating before frying.

Heat oil to about 180°C (350°F) and test with a clean skewer; it should bubble immediately when inserted.

Fry the coxinhas in batches, ensuring the oil covers them completely, and turn them for even cooking.

Once golden brown, remove from oil and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens