Chicken coxinha recipe

6 ratings

The Brazilian coxinha make a fun and delicious finger-food alternative to chicken nuggets or skewers. See method

Ingredients

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

of the reference intake
Carbohydrate 41.5g Protein 14.4g Fibre 2.5g

Put the chicken pieces in a pan, cover well with water and add the onion. Bring to the boil, then turn down to low and poach for 10 minutes until cooked through with no pink showing. Remove the chicken from the pan, set aside and leave to cool. Keep the cooking liquid and discard the onion.
Once cool, shred the chicken and mix with the remaining filling ingredients. Put in the fridge while you make the dough.
Measure out 300ml (1/2 pint) of the chicken poaching liquid, strain and put in a pan with the oil. Bring to the boil, then stir in the flour, stirring vigorously until the dough comes together. Turn the dough out onto a floured surface and knead for a few minutes. Roll out to 5mm thick and cut out 10cm circles. You'll need to roll out the dough twice to get 12 circles. Once all the circles are rolled, roll them all a little thinner.
Add a dollop of the filling to each circle and fold up the dough around the filling to make teardrop-shaped parcels. Dip each parcel in the beaten egg, then roll in the breadcrumbs to coat.
Once all the parcels are crumbed, heat a deep fat fryer or large pan of oil to 180°C, 350°F, or until a piece of bread dropped in it becomes golden in 1 minute. Deep-fry in batches for 5-6 minutes, turning until golden and cooked through. Drain on kitchen paper and serve warm.