I decided to attempt Brazilian cuisine this week! Coxinha, a popular Brazilian street food, is essentially a chicken croquette. They turned out pretty well, not to mention they tasted delicious.
The cuisine of Brazil has been influenced by both European and African culture. Like many countries, the food of Brazil varies on a regional basis. Beef, chicken, and various types of seafood are common elements to many Brazilian dishes. Corn is also commonly used in Brazilian cooking as it is indigenous and easy to produce.
- 1½ pounds chicken breasts ( I got mine pre-cooked from Publix)
- 4-5 cups chicken broth
- 1 carrot
- 1 onion
- 2 bay leaves
- 3 tablespoons butter
- 2 cloves garlic
- 1 tablespoon lime juice
- 1 8oz package of cream cheese, softened
- 3 cups of flour
- 2 eggs
- 3 cups of very finely grated bread crumbs
- Vegetable oil
- Salt and pepper to taste
- Add the carrot and one of the onions (cut in half) to a pot filled with chicken broth as well as the bay leaves.
- Cook broth for 20 minutes, then strain and reserve broth.
- Shred the chicken into very small pieces
- Stir the softened cream cheese and lime juice into the shredded chicken.
- Chop the second onion and the garlic. Sauté the onion and garlic in 3 tablespoons of butter until golden and soft.
- Cooked onions and garlic to the chicken mixture and stir until everything is well mixed.
- Bring the saved chicken broth to a boil in a saucepan, and gradually stir in the flour
- Stir vigorously and cook for 2-3 minutes. Mixture will become a stiff dough. Remove from heat and chill in the refrigerator for 1 hour.
- To shape the coxinhas, take a piece of the dough about the size of a golf ball with floured hands. Roll it into a ball, then hollow out the middle for the filling.
- Press a golfball size (about 1½ tablespoons) piece of the chicken filling inside the ball of dough, and press the dough closed around the filling.
- Whisk the eggs together in a bowl. Place the bread crumbs in a shallow pan and season with salt and pepper.
- Roll the coxinhas in the egg, then in the breadcrumbs to coat. Chill the breaded coxinhas for 30 minutes.
- Fill a pot with enough oil to cover the coxinhas. Heat the oil on the highest stove setting. Fry the coxinhas until deep golden brown.
Some other Brazilian dishes you may want to try:
Empadinhas de Palmito
Moqueca de Peixe
Pao de Queijo