NÃO FIQUE SEM ESSA RECEITA! A MELHOR MASSA PARA COXINHA! DESMANCHA NA BOCA! - Isamara Amâncio

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content.

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is lower in calories and suitable for vegetarians.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko provides a lighter texture.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber.

Start by cooking 280 grams of frozen chicken breast in a pressure cooker with 1.5 liters of water for 30 minutes after it reaches pressure.

Shred the cooked chicken by hand or using a mixer, being careful not to over-shred.

In a skillet, heat 1/4 cup of olive oil over high heat.

Add 1/4 cup of grated onion and sauté until browned.

Add 1/2 tablespoon of grated garlic and sauté briefly.

Add 1 cup of diced tomatoes and cook until soft, mashing them as they cook.

Add the shredded chicken to the skillet along with 1/4 teaspoon of white pepper and 1/2 tablespoon of colorau, mixing well.

Stir in 2 tablespoons of chopped parsley and 1 tablespoon of chopped green onion, then remove from heat and let cool.

For the dough, cook 800 grams of cassava in 2 liters of water in a pressure cooker for 30 minutes until soft.

Drain the cassava and mash it while still warm, removing any fibers or hard bits.

In a thick-bottomed pot, heat 1/4 cup of oil and 1/4 cup of grated onion, sautéing until soft.

Add 1/2 tablespoon of grated garlic and sauté briefly.

In a bowl, mix 1 cup of water with 1 cup of cornstarch until smooth, then pour into the pot with the sautéed onion and garlic.

Cook over medium heat, stirring constantly until it thickens and becomes transparent.

Add the mashed cassava to the pot along with 1/2 tablespoon of salt and 1/4 teaspoon of white pepper, mixing until a dough forms.

Cook the dough for about 7 minutes, stirring constantly until it pulls away from the sides of the pot.

Transfer the dough to a greased surface and let it cool slightly.

Divide the dough into 13 pieces and the filling into 40 portions.

Take a piece of dough, flatten it, and place a portion of filling in the center, sealing it into a teardrop shape.

Repeat with remaining dough and filling.

Prepare a coating by mixing 1/4 cup of water with 1/2 tablespoon of cornstarch, heating in the microwave for 1 minute until thickened.

Once cooled, dip each coxinha in the cornstarch mixture before breading.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens