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
| Ingredients | |
|---|---|
| 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
| Ingredients | |
|---|---|
| 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 —
For the chimichurri sauce
(Chimichurri, classic Brazilian condiment)
| Ingredients | |
|---|---|
| Olive oil | 1/2 cup |
| Red wine vinegar | 2 tablespoons |
| Parsley, finely chopped | 1/2 cup |
| Garlic, finely chopped or mincedcooked, shredded | 3-4 cloves |
| Red birds-eye chili, deseeded and finely chopped | 1 |
| Dried oregano | 3/4 teaspoon |
| Coarse salt | 1 level teaspoon |
| Pepper to taste | 1/2 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 —
| Ingredients | |
|---|---|
| Black currant jelly | 50 g |
| Chimichurri sauce | 50 g |
| Cream cheese spread | 100 g |
| Lemon juice | 1-2 tbsp |
| Lemon zest | ½ tsp |
| Cayenne pepper | ½ 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
The Future Sustainability Forum 2023, a landmark event organized by the Dubai International Financial Centre…
CorporateConnections® is a global community of high-achieving executives, fostering collaboration in advanced referral, marketing, and…
Led by Dr. Manal Jaroor, EDSA, founded in 2006, is recognized for its mission to…
Being born a woman and playing the role (and the duties that come with it)…
Zelda Fitzgerald – wife of the great American novelist, F. Scott Fitzgerald was so good…
Alexander Lemzakov, CEO of Wize, a B2B innovative car subscription and digital leasing platform in…
This website uses cookies.