morsels45

morsels45 said

Coxinha

A teardrop of dough around shredded chicken, breaded and fried.

Coxinha
Photo: Romerito Pontes from São Carlos, CC BY 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make coxinha

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

The teardrop

90 minutes · serves 6 · Hard

What you need

  • 2 chicken breasts
  • 500ml chicken stock
  • 300g plain flour
  • 2 tbsp butter
  • 150g cream cheese
  • 1 onion, grated
  • 2 garlic cloves
  • Parsley
  • 2 eggs, beaten
  • 200g breadcrumbs
  • Oil for frying

What you do

  1. 1Poach the chicken in the stock, then shred it and keep the stock.
  2. 2Mix the shredded chicken with the cream cheese, softened onion, garlic and parsley. Season hard.
  3. 3Bring 400ml of the stock and the butter to a boil, tip in all the flour at once and beat until it forms one smooth ball that leaves the pan. Cool it.
  4. 4Take a piece of dough, flatten it in your palm, put filling in the middle and close it into a teardrop with a point.
  5. 5Egg, then breadcrumbs. Chill 30 minutes — skip this and they burst.
  6. 6Fry at 170C for 4 minutes until deep gold.

Baked, round, no shaping

60 minutes · serves 4 · Medium

What you need

  • Same dough and filling
  • Egg
  • Breadcrumbs
  • Oil spray

What you do

  1. 1Roll into balls rather than teardrops.
  2. 2Crumb, spray well, 200C for 25 minutes turning once.