A Brazilian dish made with chicken, corn, and peanuts.
The receita coxinha de frango is a Brazilian chicken dish. It is cooked in a pan with butter, garlic, salt and pepper.
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Coxinha is a Brazilian word that means “small thigh,” and these delectable chicken and cream cheese filled croquetas are fashioned like chicken thighs. Because they’re a bit time-consuming and fussy to prepare, this recipe yields a large batch. You may also make the filling and dough ahead of time and keep them in the fridge for up to 24 hours before shaping them, which will help spread out the labor.
Methods Explained in Detail
Step No 1
To melt the butter and oil, place them in a large saucepan over medium-low heat. Cook, stirring occasionally, for about 20 minutes, or until the onion is tender but not browned. Fry for another minute after adding the garlic. Half of the onion mixture should be scooped into a large mixing bowl and put aside to cool.
Step No 2
Cook for another 10 minutes with the remaining onion in the pan before pouring in the stock and adding the bay leaves. Bring to a boil, then lower to a low heat and add the chicken thigh fillets, pushing them as deeply as possible beneath the surface. Cover and continue to cook for about 20 minutes, or until the chicken is cooked through. While the chicken is cooking, combine the cream cheese, lime juice, and zest with the cooled cooked onion, seasoning to taste.
Step No 3
Remove the chicken to a dish to cool for a few minutes, reserving the stock, then shred the flesh into pieces and put aside to chill. Add to the bowl with the cream cheese and onion mixture after it has cooled, and whisk well to incorporate.
Step No 4
To make the dough, drain the chicken stock into a measuring jug through a fine sieve and fill it with cold water until you have 500ml. Fill a clean pan halfway with stock, season with salt, and bring to a boil. Once it has reached a steady boil, gradually add the flour, stirring continuously until a firm dough forms. Allow it cool for 15 minutes or until you can knead it without burning your hands on a clean countertop. Knead for approximately 5 minutes, or until the dough is smooth. Wrap the dough in cling film and let it to cool fully. Chill for an hour once it has cooled (longer is fine).
Step No 5
Cut the dough into 16 even-sized pieces to make the coxinhas. Cutting the ball in half, then half again, and so on is the simplest method I’ve found to accomplish this – the dough should be firm but yet pliable. Roll each piece into a ball, then flatten into discs approximately 10cm in diameter and 5mm thick using a rolling pin. Place a good spoonful of the filling in the center of one of the discs, then fold the edges up and over the filling to form a tiny purse. Form a tip by pinching and squeezing the top; it should resemble a little plump pear. Repeat with the remaining dough and filling on a baking pan.
Step No 6
In one dish, beat the egg; in another, add the breadcrumbs. Each coxinha should be dipped in the egg and then rolled in the breadcrumbs. Rep until all of them are breadcrumb-coated. Preheat the oil to 170°C/340°F in a deep fat fryer and fry in batches until crisp and golden brown, approximately 6–7 minutes each batch. Serve while the food is still hot.
COXINHAS DE GALINHA is a Brazilian dish that consists of fried chicken, mashed potatoes, and bacon. It is typically served with a side of salad. Reference: coxinha de frango near me.
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