A MELHOR COXINHA COM CATUPIRY - Receita fácil, como fazer coxinha de frango

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recipes.editor2 months ago3 min read

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Dive into the exquisite flavors of Brazil with this traditional coxinha recipe, featuring a savory chicken filling and creamy Catupiry cheese. Enjoy as a snack or appetizer, these golden, crispy teardrop-shaped treats are sure to delight your taste buds and bring a piece of Brazilian cuisine to your kitchen.

Ingredients

🍗 1 whole chicken breast
💧 Enough water to cover chicken in pressure cooker
🌿 Drizzle of cooking oil, unbranded
🧅 1 medium onion, chopped
🧄 A few cloves of garlic, minced
🍅 1 medium tomato, chopped
🧂 Salt
🌶️ Black pepper from grinder
🌶️ 1/2 to 1 teaspoon colorau, annatto powder
🌿 Small bunch parsley, chopped
🌿 Small bunch chives, chopped
🥣 500ml reserved chicken broth
🟫 1 chicken broth cube, generic
🥛 200ml milk, no brand visible
🧈 3 tablespoons butter, no brand visible
🌾 3 cups wheat flour, generic
🌽 2 to 3 tablespoons Maizena cornstarch
🥢 A bowl full of breadcrumbs, generic
🧀 Squeeze bottle of Catupiry cheese
🪔 Cooking oil for greasing hands and frying, generic

Instructions

1- Chicken Preparation:

Place the chicken breast in a pressure cooker and cover with water.
Cook on medium-high until pressure builds; then lower to simmer for 15 to 20 minutes.

Let pressure release naturally. Remove chicken and strain broth for later use.
Return cooked chicken to the empty cooker and shake to shred.
Transfer shredded chicken to a plate.

2- Chicken Filling:

Sauté onion and garlic in cooking oil until translucent in pressure cooker or a pan.
Add shredded chicken, tomato, parsley, and chives. Season with salt, pepper, and colorau.
Cook until well combined and aromatic.

3- Dough Preparation:

Combine chicken broth, broth cube, milk, and butter in a pot. Bring to a boil.
Gradually whisk in flour, stirring until dough forms a smooth ball.
Knead on floured surface until smooth. Wrap in plastic and cool/rest for 10 to 15 minutes.

4- Assembly and Frying:

Prepare the cornstarch mixture (Maizena) and set up the breading station with breadcrumbs.
Grease hands, flatten a dough piece into a disc, and fill with the chicken mixture. Optionally, add Catupiry.
Seal into teardrop shape. Dip in cornstarch mixture, then coat with breadcrumbs.

Fry in hot oil (170-180°C or 340-350°F) until golden brown.
Drain on a wire rack.

Prep Time: Approximately 1 hour
Cook Time: 30 minutes
Total Time: Approximately 3 hours (includes time for cooling and resting)
Servings: Approximately 20 coxinhas (depends on size per portion)
Calories: Approximately 150 per serving
Protein: 6g per serving
Fats: 8g per serving
Carbohydrates: 15g per serving
Equipment: Pressure Cooker (brand unspecified), red saucepan/pot, whisk, sturdy spatula, metal strainer, red frying pot, portable electric stove, slotted spoon, small silicone tipped tongs, plastic film/wrap, wooden cutting board with "LM" logo, chef's knife, metal steamer insert (used as drainer)