by everythingevil33 in Cooking Tags: brazilian, coxinha, deep frying, street food

Week 6: Brazilian is the week that caused me to fall behind. I kept putting this dish off so much, because I was just not at all inspired by any of the Brazilian recipes that I could find. So I came across “Coxinhas”, which are a popular Brazilian street food. They consist of a shredded chicken filling with spices and cheese, wrapped in dough, shaped into a mini “drum stick”, then breaded and deep fried to a golden brown. They looked pretty good. They were kind of a pain in the ass to make though. Maybe once you get used to the process it goes faster, but I wouldn’t necessarily make these again. I would order them out, since they were pretty tasty!

First boil the chicken breasts in the broth with the onion, carrot and bay leaf. Cook until chicken is cooked, about 15 minutes. Then remove the chicken and shred it. I used the food processor for this step. Reserve the broth for preparing the dough later.

Mix the cream chefs and lime juice into the chicken, this will be easier if done when the chicken is still warm. Then sauté the other onion and garlic in butter

Then I chopped up the carrot into tiny pieces and added that and the onion and garlic to the chicken. Measure the chicken broth (you should have around 3 and a half cups) and bring to a boil. Gradually add the flour (same amount as broth you have) to the broth and stir vigorously, for 2-3 minutes. This part is very hard and the dough will become very stiff. Afterwards, place dough in the refrigerator for about 1 hour. (You could chill the dough and the chicken mixture overnight at this point).

To shape the Coxinhas, take a piece of dough, about 1.5 inch ball, and make a well in it. Fill with some chicken mixture and wrap the dough around it to seal. Shape to resemble a tiny drum stick.

Then beat your eggs in a bowl and dip each “drum stick” into the egg, then dredge in bread crumbs, set aside on a baking sheet, or large dish. Continue to cover the remaining Coxinhas in breadcrumbs.

Chill the breaded coxinhas for an hour. Then deep fry in oils heated to 360 degrees. Remove from oil when gold brown. Serve warm.

Recipe from About.com