COMO FAZER COXINHA DE GALINHA PASSO A PASSO #79

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Canned chicken is cost-effective and saves prep time.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Crushed crackers provide a similar texture at a lower cost.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Water with seasoning is a budget-friendly alternative.

Boil 900 ml of chicken broth in a pot with 1 bay leaf, 1 tablespoon of colorau, and 1/2 cup of oil until it boils.

Remove the bay leaf and add 550 g of flour all at once, stirring until it pulls away from the sides of the pot, similar to polenta.

Transfer the dough to a work surface and cover with a cloth or plastic wrap to cool.

For the filling, heat olive oil and 1 tablespoon of margarine in a pan, then add diced onion and minced garlic.

Sauté the onion until translucent, then add 1 tablespoon of flour and mix well.

Gradually add some of the chicken broth to create a thick mixture, cooking until it no longer tastes like raw flour.

Add the shredded chicken to the mixture and stir until combined; season with salt and ground pepper to taste.

Knead the cooled dough until smooth and pliable, then divide it into balls.

Flatten each ball into a disc, place a spoonful of filling in the center, and shape it into a teardrop, sealing the edges.

For breading, prepare a mixture of water and cornstarch instead of eggs, and coat the coxinhas in breadcrumbs.

Heat oil in a deep pan and fry the coxinhas until golden brown, about 4-5 minutes per batch.

Remove the coxinhas and drain on paper towels before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens