HOW TO MAKE BRAZILIAN COXINHA

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.

Cut chicken breast into pieces and place in a pot.

Add onions, ginger, garlic, carrots, water, salt, black pepper, paprika, and bay leaf to the pot to make a flavorful chicken stock.

Bring to a boil, then reduce heat and simmer for about 30 minutes.

Separate the chicken from the stock after cooking.

In a pan, heat olive oil and sauté diced onions for a minute.

Add minced garlic and sauté for another minute.

Shred the cooked chicken and add it to the pan.

Season the chicken with black pepper and paprika, and add a little green chili if desired.

Mix in about 1/4 cup of chicken stock to keep the chicken moist.

Add 2 teaspoons of softened cream cheese and squeeze in lime juice.

For the dough, melt butter in a pot, bring to a boil, then turn off heat and add 2 and 1/4 cups of flour, whisking quickly to combine.

Knead the dough until smooth after letting it cool for a few minutes.

Shape the dough into teardrop shapes around the filling, making sure not to make them too thick.

Dust the shaped coxinhas with all-purpose flour, dip in milk, and coat with breadcrumbs.

Heat oil to 350°F and fry the coxinhas for 6 to 7 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens