Coxinha

Coxinha is a delicious Brazilian appetizer that is teardrop-shaped, usually stuffed with chicken. Now I will provide you with the recipe, with a small Italian touch as a master of international cuisine who appreciates culinary fusions.

Ingredients

For the dough:

• 500 ml of chicken broth
• 250 g of wheat flour
• 25 g of butter
• A pinch of salt

For the filling:

• 300 g of chicken breast
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• Olive oil as needed
• Salt and pepper as needed
• Aromatic herbs to taste (for example, parsley)
• An Italian touch: add 50 g of grated Parmesan to enrich the flavor

For breading:

• 2 beaten eggs
• Breadcrumbs as needed
• Flour as needed

For frying:

• Peanut oil as needed

Preparation

1. Start by boiling the chicken breast in the broth until tender, then remove it and shred it. Reserve the broth for the dough.

2. Sauté the onion and garlic in olive oil until golden, add the shredded chicken, salt, pepper, aromatic herbs, and Parmesan. Cook until the filling is well seasoned and set aside.

3. For the dough, bring the chicken broth to a boil with a pinch of salt and butter. Reduce the heat, add the flour all at once, stirring quickly to avoid lumps, until you get a smooth dough that pulls away from the sides of the pot.

4. Let the dough cool, then take a small amount, flatten it, and place a spoonful of filling in the center. Close the dough around the filling, giving it the classic teardrop shape of Coxinha.

5. Dip each Coxinha first in flour, then in beaten egg, and finally in breadcrumbs.

6. Fry the Coxinhas in hot oil until they are golden and crispy.

7. Drain them on paper towels and serve hot.

Curiosity

Coxinhas are a very popular snack in Brazil and can be found in all the cafés and street snack bars. In Italy, they could be an excellent variant of arancini, combined with the pleasure of Brazilian taste mixed with the Italian taste of Parmesan.