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Our high-tea specialty chef, recommends the golden crusty Brazilian Chicken Croquettes with blackcurrant jelly & chimichurri frosting for a snacky delight

Sabeen Fareed

High-Tea Specialty Chef

Coxinha, pronounced as co-shee-nya literally means ‘Little Thigh’, and it refers to chicken drumsticks. Brazilian Coxinha, is a deep-fried croquette made of shredded chicken and cheese covered in a soft dough, which after breaded and deep-fried, gets a beautiful golden crunchy crust that is so hard to resist.
Found in many sizes, from tiny cocktail bites to large street food snacks, it is popular appetizer served at parties, celebrations, and cafes, and is a prominent part of the Brazilian culture.

Serves: 9-10 people / Prep time: 15 mins
Cooking time: 45 minutes

For the Coxinha balls

For the filling

Olive oil 1 tablespoon
Garlic cloves, minced 4
White Onion, diced 1
2 Cups Chicken cooked, shredded 250 g
Paprika, or cayenne pepper ½ teaspoon to taste
Salt to taste
Cream cheese 110 g
Fresh parsley, chopped 3 tablespoons

For the dough

Unsalted 1 tablespoon
Whole milk 470 ml
Chicken broth 60 ml
All-purpose flour 250 g
Eggs, beaten 1-2 pcs
Panko breadcrumbs 100 g
Oil for frying

— Method —

  • In a medium saucepan, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika (or cayenne pepper). Mix to combine.
  • Transfer mixture into a bowl, add cream cheese and parsley. Mix well.
  • In the same saucepan, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.
  • Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.
  • Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape ensuring there are no holes.
  • Heat Oil to 180˚C, in a saucepan. Dredge the coxinha in egg and panko, then deep-fry till golden brown and cooked through.
  • Drain on a towel, or wire rack.
  • Serve it with chimichurri sauce

For the chimichurri sauce
(Chimichurri, classic Brazilian condiment)

Olive oil1/2 cup
Red wine vinegar2 tablespoons
Parsley, finely chopped1/2 cup
Garlic, finely chopped or mincedcooked, shredded3-4 cloves
Red birds-eye chili, deseeded
and finely chopped
Dried oregano3/4 teaspoon
Coarse salt  1 level teaspoon
Pepper to taste1/2 tablespoons

— Method —
Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.

For the Blackcurrant jelly and chimichurri frosting
— Serving suggestion —

Black currant jelly50 g
Chimichurri sauce50 g
Cream cheese spread100 g
Lemon juice1-2 tbsp
Lemon zest½ tsp
Cayenne pepper½ tsp

Season the cream cheese spread with lemon juice, zest, pepper. Pipe 1 tablespoon at the base of a shooter glass. Add a teaspoon of blackcurrant jelly and 1 teaspoon of the chimichurri sauce and top each glass with the coxinha. Garnish with micro-herbs or as desired. J

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