What is Coxinha?
and Coxinha is a type of fried food that often occurs in Brazil and Portugal, usually serves as a form of street food from retailers, even though it can also be found in bars and restaurants. These refreshments are often served as appetizers and are basically croquettes that consist of a small amount of shredded chicken salad surrounded by dough, which is then beaten and deep fried until golden brown. Coxinha is usually shaped to resemble a chicken leg or a mallet, usually a conical shape and originally consists of chicken legs that were beaten and fried.
While there are different ways to make Coxinha, the basic approach usually begins with chicken breasts. They can be boiled by cooking breasts in a pot of chicken material or broth, to which carrots and onions can be added, as well as spices for increased taste. Once the chicken is cooked, it is removed from the pot and the broth or stock is tense from solids and maintained for the use of later in the preparation of Coxinha.
Chicken for Coxinha can then be chopped, although shredding is often considered a more traditional presentation. The chopped onion is usually mixed with crushed chicken and this onion can be slightly roasted in some oil to increase their taste. Some Coxinha recipes also require a type of Brazilian cream cheese to be added to the chicken and onion mixture, even if standard cream cheese or omitted from the mixture, depending on the preferences of preparation.
As soon as the filling is ready, it can be set aside and left to cool slightly while the dough is ready for Coxinha. The broth or stock used for a bag of chicken is previously brought boiled, flavored to taste and then add the same amount of flour to the liquid and stir until the dough is formed. This dough should be earmarked for cooling and can be cooled if it is used. Once cooled, Coxinha can be assembled.
creates mA alia ball of dough and finger is used to push the offset into the dough. The chicken salad filling is pushed into this hole and the dough is then closed around the filling. This dough ball is then traditionally shaped to resemble a chicken leg, usually a conical shape with a filling on the base.
They can then be postponed or even frozen, although if they are frozen, it should be allowed to thaw before frying. Every coxinha then immerses in the egg washing and rolls in a seasoned breadcrumbs before frying in hot oil until it is golden brown. Then they can allow to drain after frying and are served warm.