Coxinha

Coxinha

Coxinha is basically the Brazilian version of our well-known friend: the croquette. The differences might be:

1. The appearance, which simulates a drumstick shape. Perhaps it is shaped that way to hint at what might be inside. Yes, you guessed it right... it is chicken.

2. If you thought croquettes were delicious, wait until you try coxinha... It has cream cheese inside as well as chicken. And by now, we’ve established that anything with cheese is good for you...

This recipe will yield about 10 to 12 coxinhas.

Ingredients:

500 g of chicken breasts, cooked and shredded.

4 cups of chicken broth.

6 tomatoes, peeled, seeded, and chopped into small pieces.

4 large tablespoons of powdered milk.

1 carrot, finely chopped (optional).

2 onions, finely chopped.

2 bay leaves.

4 tablespoons of butter.

2 cloves of garlic.

1 lime (juiced and zested).

1 package of softened cream cheese.

3 cups of flour.

2 eggs.

2 cups of bread crumbs.

Vegetable oil for deep frying.

Salt and pepper to taste.

Directions for the stuffing:

1. Place the onion, garlic, and carrots in a pot and sauté them with a little butter. When the onions are transparent, add the shredded chicken breasts. Add the chopped tomatoes and bay leaves, adding water if necessary to ensure the chicken breasts are covered by at least half a centimeter of liquid. Bring it to a gentle simmer and cook for 15-20 minutes. Add lime juice and zest, and stir. Finally, add the softened cream cheese and set aside to cool.

Directions for the dough:

1. Bring the chicken broth to a boil in a saucepan. Stir in the powdered milk and gradually add the flour. Stir vigorously and cook for 2-3 minutes. The mixture will become a stiff dough. Remove from heat and chill in the refrigerator for 1 hour.

2. To shape the coxinhas, take a piece of the dough about the size of a golf ball using floured hands. Roll it into a ball, then hollow out the middle for the filling.

3. Place the chicken filling inside the ball of dough and press together to close around the filling. Shape it into an approximate drumstick, flouring your hands as necessary.

4. Place the coxinhas on a baking sheet so that the pointed ends stick upwards. Continue until you run out of dough or filling.

5. Whisk the eggs together in a bowl. Place the bread crumbs in a shallow pan (like a cake pan) and season with salt and pepper.

6. Dip the coxinhas in the egg, then in the breadcrumbs to coat. Chill the breaded coxinhas for 1 hour.

7. Fill a heavy-bottomed pot with enough oil to cover the coxinhas. Heat the oil to 360 degrees Celsius. Fry the coxinhas in batches until deep golden brown. Serve warm.

Tips:

1. Coxinhas are a complete meal on their own, and salad makes a great companion.

2. Instead of mixing the cream cheese with the chicken filling, you can cut it into small cubes (skip softening the cream cheese), and when filling the coxinha with the chicken, place a cube of cream cheese inside.

3. You can also reduce the size and make mini ones for entertaining.

4. As with any other croquette, you can also make the filling out of beef, seafood, or fish.

5. If you are lucky enough to live close to an international market, please look out for "requeijão" (cream cheese). There's a Brazilian brand called "catupiry." Interestingly, this brand was developed by an Italian immigrant; you can't get more international than that!

6. Last but not least, you can substitute bread crumbs for "panko" or corn flakes.

Enjoy!