Craving a taste of Brazil? Look no further than coxinha! These teardrop-shaped chicken croquettes are a beloved street food and party snack throughout Brazil. Crispy on the outside and filled with a flavorful, creamy chicken filling, coxinha are a satisfyingly delicious treat.

Unveiling the Delight of Brazilian Coxinha

Originating in São Paulo, there are several fascinating stories surrounding its creation. One popular tale attributes the coxinha’s invention to Maria Leopoldina, a princess of Brazil. She was reportedly fond of chicken but disliked the bones, so her chef created a minced chicken paste shaped like a drumstick to cater to her preference.

Let’s Get Cooking: Brazilian Coxinha Recipe

Ingredients:

• For the Filling:
• Chicken breast – 1 cup (cooked and shredded)
• Olive oil – to taste
• Chopped onion – 1
• Tomato – 1, diced
• Red pepper – 3 tbsp, diced
• Garlic paste – 2 tsp
• Tomato puree – 3 tbsp
• Chicken stock – ½ cube, dissolved in a little hot water
• Cream cheese – 1 tbsp
• Coriander – to taste, chopped
• Oregano – to taste

• For the Dough:
• Water – 2 cups (reserved from boiling the chicken)
• Flour – 2 cups
• Butter – 2 tbsp

Instructions:

1. Prepare the Chicken: Boil the chicken breast with 1 bay leaf and salt until cooked. Shred the chicken and reserve the water for the dough.
2. Make the Filling: In a pan, heat olive oil and sauté onion until translucent. Add tomato and red pepper, cooking until softened. Stir in garlic paste, tomato puree, and dissolved chicken stock.
3. Combine Filling Ingredients: Add the shredded chicken, cream cheese, coriander, and oregano to the pan. Mix well and cook for a few more minutes until heated through and the flavors meld. Let cool completely.
4. Make the Dough: In a saucepan, combine the reserved chicken water, flour, and butter. Cook over medium heat, stirring constantly, until the dough comes together and pulls away from the sides of the pan. Let cool slightly.
5. Assemble the Coxinha: Take a portion of dough and roll it into a rope. Cut into equal pieces. Flatten each piece into a circle. Place a spoonful of the chicken filling in the center of each circle.
6. Shape the Coxinha: Carefully bring the edges of the dough together to enclose the filling, forming the classic teardrop shape.
7. Fry the Coxinha: Heat oil in a deep fryer or large pot. Fry the coxinha in batches until golden brown and crispy.
8. Serve: Drain on paper towels and serve hot with your favorite dipping sauce.

Tips for Coxinha Perfection

• Dough Consistency: The dough should be smooth and elastic, not sticky. Add more flour if needed, a tablespoon at a time.
• Filling Temperature: Ensure the filling is completely cold before assembling the coxinha. This will make it easier to handle.
• Oil Temperature: Maintaining the correct oil temperature is crucial for crispy coxinha. It should be hot enough to fry quickly but not so hot that the outside burns before the inside is heated through.

Brazilian coxinha is more than just a snack; they are a cultural emblem of Brazil, embodying a rich history and a delightful blend of flavors.

Now, go ahead and impress your family and friends with your newfound coxinha-making skills.