Brazilian Coxinha’s My Way!

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.

Remove the skin from 2 chicken legs and season with salt on both sides.

Cover chicken with sunflower oil or melted goose fat.

Add 3 cloves of garlic cut in half and bring to a simmer.

Turn down the heat and let it cook for 3 hours until the meat is falling off the bone.

Remove chicken from the pot and clean the meat off the bones.

Cut 1 onion in half, chop it, and glaze in some oil.

Chop 2 cloves of garlic finely and add to the onion, seasoning with salt.

Once the onion starts to color, add 2 grams of curry powder and pan-fry for another 2 minutes.

Chop 5 grams of parsley and add it to the pan with the chicken and 100 grams of cream cheese, then mix.

Let the mixture cool in the fridge.

Once cold, roll into balls of around 10 to 12 grams.

Peel 200 grams of potato and cut 160 grams into even-sized pieces.

Submerge potatoes in salted water and boil until fully cooked, then drain and let steam dry for 5 minutes.

Press the potatoes through a fine sieve while still hot.

Add 260 grams of chicken stock, 30 grams of butter, and 3 grams of salt, stirring to bring to a boil.

Add 200 grams of flour and cook the mixture for 3 to 4 minutes while mixing continuously.

Let the dough cool in the fridge.

Make little discs of around 15 to 17 grams, place filling in the middle, and form into drop shapes.

Place a thyme bundle in each coxinha for presentation.

Cover the dough with a layer of flour, then beaten egg, and finally breadcrumbs.

Deep fry the coxinhas at 170°C until golden brown, about 4 minutes.

Serve with pink pepper mayonnaise, crispy chicken skin, and fresh chicken broth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens