Coxinha (Brazilian arancini)

Coxinhas are a popular Brazilian snack, similar to a fried chicken dough pouch. These delights are loved all over Brazil and are always a hit at gatherings. Here is how to prepare them with an Italian touch, perhaps using homemade chicken broth and adding some Mediterranean spices like rosemary or thyme to the filling.

Ingredients

• For the dough:

  • 500 ml of chicken broth
  • 250 g of wheat flour
  • 2 tablespoons of butter
  • Salt, as needed

• For the filling:

  • 300 g of chicken breast
  • 1 small onion, chopped
  • 2 cloves of garlic, minced
  • Salt and pepper, as needed
  • Oil for sautéing
  • 100 g of creamy cheese (such as Philadelphia)
  • Aromatic herbs of your choice (rosemary, thyme, etc.)

• For breading and frying:

  • 2 beaten eggs
  • Bread crumbs or almond flour, as needed
  • Oil for frying (vegetable oil or extra virgin olive oil)

Preparation

1. Start with preparing the filling: boil the chicken breast in broth until well cooked. Once ready, shred or finely chop it.

2. In a frying pan, sauté the minced garlic and onion with a bit of oil until golden brown. Add the shredded chicken, season with salt and pepper, cook for a few more minutes together, then let it cool down. Incorporate the creamy cheese and your chopped aromatic herbs, then set aside.

3. For the coxinhas dough, put the chicken broth in a pot and add the butter and salt. Bring to a boil and then pour in all the flour at once, stirring vigorously until a smooth ball that detaches from the walls of the pot is formed.

4. Transfer the dough onto a lightly floured surface and knead for a minute. Let the dough cool down a bit until it’s manageable.

5. Take a small portion of dough, flatten it with your hands, and place a bit of the chicken filling in the center. Close the dough around the filling, pinching the top to form a pear or cone shape, typical of coxinhas.

6. Dip each coxinha first in the beaten egg and then in bread crumbs or almond flour, covering them well.

7. Fry the coxinhas in plenty of hot oil until golden brown, turning them to cook evenly. Drain on paper towels to remove excess oil.

8. Serve hot.

Curiosity

The name “coxinha” literally means “little thigh” and refers to the shape resembling a chicken thigh that these delicacies take on. They are a favorite dish during festivities and often accompanied by spicy sauces or ketchup. In Italy, you might serve them with a spicy tomato and basil sauce for an additional Mediterranean touch.