Homemade Coxinhas: Brazilian street food within reach

Method

1. 1

   Bring the water to a boil with the broth cube. Once the liquid ends, pour the flour at once and stir constantly with a wooden spoon until the dough detachs completely from the walls of the pan. Wrap the dough and let it cool to room temperature. Cut the chicken into pieces and plunge into a pot of boiling water. Let them cook for 15 minutes until they are well cooked, then remove them from the heat and let them cool slightly. Once the chicken has cooled enough, finely tape it with your hands or two forks to get small, delicate pieces. In a skillet with a little oil, sauté the chopped onion and diced pepper for 5 minutes over medium heat. Then add the chicken and chopped parsley. Mix well, season with salt and pepper according to your taste, then remove heat. Take a ball of dough the size of a nut. Gently form a small hollow in the centre to create a small bowl of dough, then fill it with 1 to 2 tablespoons of stuffing. Gradually close the croquette by shaping it delicately to give it a beautiful form of drop of water or chicken thigh. Prepare two hollow plates: one with beaten egg and the other with breadcrumbs. Pass each croquette first into the beaten egg, then roll it generously in the breadcrumbs to cover it well. Heat the oil at 170°C and dip the breaded croquettes into the hot oil for about 5 minutes until they become golden and crispy. Remove them with a skimmer and let them drain on absorbent paper. Your delicious coxinhas are now ready to be tasted!

Nutrition

calories

385 kcal

fatContent

22 g

fiberContent

1 g

sugarContent

1 g

sodiumContent

420 mg

proteinContent

18 g

cholesterolContent

52 mg

carbohydrateContent

28 g

saturatedFatContent

5 g

unsaturatedFatContent

17 g

Indicative values from the source, for the original recipe.

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