Coxinha is a popular fried snack in Brazil and Portugal, often sold by street vendors. It consists of shredded chicken salad surrounded by noodles, shaped like a chicken leg, and fried until golden brown. The filling is made from cooked chicken, onions, and Brazilian cream cheese, while the dough is made from chicken broth and flour. The assembled coxinhas are dipped in egg wash, rolled in breadcrumbs, and fried until golden brown.
A coxinha is a type of fried food often found in Brazil and Portugal, usually served as a form of street food by vendors, although it can also be found in bars and restaurants. These snacks are often served as appetizers and are basically nuggets consisting of a small amount of shredded chicken salad surrounded by noodles, which is then battered and fried until golden brown. A coxinha is usually shaped like a chicken leg or drumstick, usually cone-shaped, and originally consisted of chicken legs that had been pounded and fried.
While there are several ways a coxinha can be made, the basic approach typically starts with chicken breasts. These can be cooked by simmering the breast in a pot of chicken broth or broth, to which carrots and onion can be added, as well as seasoning to boost the flavour. Once cooked, the chicken is removed from the pot and the stock or broth is filtered of solids and stored for later use in making coxinha.
The chicken for the coxinha can then be minced, although shredding is often seen as a more traditional presentation. Diced onions are usually mixed in with the shredded chicken and these onions can be lightly sauteed in a little oil to enhance the flavour. Some coxinha recipes also call for some type of Brazilian cream cheese to be added to the chicken and onion mixture, although you can use the standard cream cheese or leave it out of the filling mixture, depending on the preparer’s preference. .
Once the filling is prepared, it can be set aside and allowed to cool slightly while the coxinha dough is prepared. The broth or broth used to cook the chicken earlier is simmered, seasoned to taste, then an equal amount of flour is added to the liquid and stirred until a dough forms. This dough should be set aside to cool and can be refrigerated if needed. Once cooled, the coxinhas can be assembled.
A ball of dough is formed and a finger is used to press an indentation into the dough. Into this opening, the chicken salad filling is pressed and the dough is then closed around the filling. This ball of dough is then traditionally shaped to resemble a chicken leg, usually a conical shape with the filling at the base.
These can then be set aside or even frozen, although if frozen they should be allowed to thaw before frying. Each coxinha is then dipped in an egg wash and rolled in seasoned breadcrumbs before being fried in hot oil until golden brown. They are then allowed to drain after frying and are served hot.
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